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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.
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 the rich signature ...
When baking, add the powdered buttermilk with the rest of the dry ingredients and then add the appropriate amount of water when the recipe calls for buttermilk. It's genuinely that easy.
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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.
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