Saturday, December 5, 2009

Culinary Q&A: Buttermilk Substitution

Culinary Question: Sometimes a recipe calls for buttermilk. I hate buying a whole thing of buttermilk for the 1 or 2 Tablespoons a recipe calls for. Is there a substitution for this?

Answer: Combined 1 cup milk with 1 tablespoon lemon juice. Let sit for two minutes and use the amount the recipe calls for.

Why: Buttermilk's name is deceiving as it contains less fat then regular whole milk. The process of making buttermilk is similar to making yogurt. As it goes through a fermenting process the acidity level of the milk increases. In baking, many recipes that call for buttermilk often included baking powder. Baking Powder works as a double leavening ingredient and will react first upon contact with a liquid and a second upon contact with an acid. By increasing the acidity of milk with lemon juice you are triggering the second reaction to acidifying agent. 'Double-Acting Baking Powder' is baking powder the has a third reaction when it is exposed to heat.



1 comment:

Meghan said...

THANK YOU!!! This is ever-so helpful! And thanks too for the interesting scientific info behind it all! You are awesome!! Plus...no more buying of buttermilk! HOORAY!

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