Ever found yourself in a recipe jam needing buttermilk but having none on hand? Fret not! There’s a world of substitutes waiting for you.
Buttermilk, a fermented milk, lends tanginess and helps baked goods rise. Fear not, for you can replicate its magic with a few alternatives.
Milk and cream of tartar
Dissolve 1 ¾ teaspoon of cream of tartar in 1 cup of milk for a tangy substitute. Let it sit for five minutes to activate.
Yogurt and water
Combine plain yogurt with a liquid to thin it out. Adjust the ratio depending on the thickness of the yogurt, aiming for a texture similar to buttermilk.
Milk and an acid
Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for five minutes until thickened but not curdled. Voila! You’ve got a tangy buttermilk substitute.
Kefir
This fermented milk drink, available in various flavors, serves as a direct swap for buttermilk. Just use it in equal parts.
Buttermilk powder and water
Mix 1 tablespoon of powdered buttermilk with 1 cup of water for instant buttermilk. It’s shelf-stable and lasts long in the fridge.
Unsweetened soy milk and an acid
Blend soy milk with lemon juice or vinegar for a creamy vegan alternative. Almond milk works too, though it might not be as thick.
Sour cream and water
Mix ½ cup sour cream with ½ cup water to match the consistency of buttermilk. The tanginess of sour cream adds depth to your recipes.
With these clever swaps, you’ll never be held back by a lack of buttermilk again
