How to Make Buttermilk Substitute
Have you ever been in the middle of a recipe, or really want to make a recipe, but the only ingredient you don’t have is buttermilk? Well, do you have milk? And a lemon? That’s all you need. Oh, and if you don’t have a fresh lemon, use white vinegar – it works just as well.
Buttermilk Substitute Recipe
Ingredients
1 cup milk – non-fat, skim, full-fat – whatever you want, I always use non-fat for everything
2 Tbsp lemon juice – freshly squeezed please – don’t use the concentrate in a bottle. OR 2 Tbsp white vinegar.
Mix the mix with either the lemon juice or the vinegar. Let sit for a good 30 minutes. It will start to curdle and become acidic.
Buttermilk Baking Substitute
Use in any baking recipe just as you would the milk or the buttermilk (1:1 ratio).
How to Store Buttermilk Substitute
I assume you know that buttermilk needs to be refrigerated. This fresh buttermilk recipe keeps for about 3 days, but I usually only make as much as I need for the particular recipe I am making, or I use the rest to tenderize any chicken breasts I have in the refrigerator. Read more tips about buttermilk here.
