I have all of the ingredients for my bread recipe except one – buttermilk. I don’t bake enough things with buttermilk to make buying a carton practical. It will eventually go bad since only one us can drink cow’s milk without getting horribly sick.
Substituting regular milk for buttermilk just isn’t the same either.
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How to Make Fake Buttermilk
Lisa is such a slob when she cooks. I can’t wait to help her clean the floor. It’s going to happen. You know it. I know it. I just gotta wait for it to happen.
This recipe is easy and flexible. You can use either regular cow’s milk (I’ve used everything from skim to whole milk) or yogurt. Both give you a nice the buttermilk taste and texture for your recipes.
If I want to make lactose free buttermilk, I use soy, almond, coconut, or Lactaid milk. They all work just as well as cow's milk.
I think soy milk makes a slightly better tasting dairy free buttermilk because soy milk already has that tang taste to start with but that’s my opinion. Basically I open the fridge and grab whatever alternative milk carton is in there at the time and use that.
You will need:
1 cup of milk - either cow’s milk or yogurt or nondairy milk.
1 tablespoon of souring agent - either cream of tarter or lemon juice or white vinegar
1. Mix one tablespoon of your choice of one souring agent into one cup of your choice of milk.
2. Let the mixture stand for approximately five to ten minutes until the milk starts to curdle.
This is what my almond milk soured into buttermilk looked live after 5 minutes.3. After the the milk or yogurt or alternative milk is curdled into ‘buttermilk’ give it a stir and it is ready to use in your recipe.
That’s all there is to it!
Best of all, you won’t be able to tell the difference. Neither will your guests .
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