How to replace buttermilk with 1 tablespoon of vinegar or lemon juice mixed in 1 cup of milk. Sour cream diluted with milk or water to the consistency of heavy cream, natural unsweetened kefir, yogurt diluted with milk or water to the consistency of heavy cream. To prepare 1 cup (240 ml) of buttermilk substitute, add 1 tablespoon (15 ml) of vinegar to a measuring cup of liquid. Then, add milk to the 1-cup (240 ml) line and stir.
Lemon juice is an acid that you can use instead of vinegar to make buttermilk. To prepare 1 cup (240 ml) of buttermilk substitute, add 1 tablespoon (15 ml) of lemon juice to a measuring cup of liquid. Alternatively, you can whip the cream of tartar with 2 tablespoons (30 ml) of milk and then add this mixture to the rest of the milk to prevent lumps from forming. Simply add 1 tablespoon (15 ml) of lemon juice or vinegar to a measuring cup of liquids.
Then add lactose-free milk to the 1-cup (240 ml) line and stir. You can use natural kefir to replace buttermilk cup by cup. So, if your recipe calls for 1 cup (240 ml) of buttermilk, simply exchange it for 1 cup (240 ml) of kefir. The following recipes prepare 1 cup (240 ml) of buttermilk substitute.
Although buttermilk was traditionally a byproduct of making butter, modern buttermilk is made by adding lactic acid bacteria to milk, which ferments it.
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