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Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
Buttermilk Substitute A common substitute for buttermilk has long been sour milk. This works as a replacement if only a small amount of buttermilk is needed—and the recipe isn’t dependent on ...
If you’re looking for a one-to-one milk substitute that’s also dairy-free, plain almond milk works just fine. But bear in mind that it might add a slightly nutty flavor to your recipe.
Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.
A lactose-free food, such as non-dairy ice cream, may require a different process during manufacturing. For example, traditional dairy ice cream is made with a combination of milk products that contain lactose, but non-dairy ice cream may be synthesized using hydrogenated or partially hydrogenated vegetable oil (coconut oil, palm kernel oil and ...
This method is suitable for large quantities of butter. Butter is melted at 80–85 °C (176–185 °F) for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 °C (230 °F) to remove moisture and develop flavor. [30]
When a recipe calls for buttermilk, can I add vinegar or lemon juice to milk as a substitute? The post 5 Ways to Make a Buttermilk Substitute appeared first on Taste of Home.
Learn how to make buttermilk substitutes, how to make real homemade buttermilk, and what recipes buttermilk is used for, including biscuits, pancakes, fried chicken, ranch dressing, and more.