Buttermilk is an amazing ingredient for cakes, fried chicken, pancakes, and does wonder to your dish. If you don’t have it at home then here are three super easy ways you can make yours at home. You can keep the buttermilk replacement in the fridge for a week or freeze it for up to two months. For a nondairy version substitute the milk for coconut milk.
Add a cup of while milk in ajar then to that, add a tablespoon of lemon juice, and mix that in the microwave it for 30 to 40 seconds just to warm it up then set it aside for about ten minutes. If you do not have fresh lemon juice, you can use vinegar instead, any vinegar will do. In the next method, you will use cream of tartar, add fresh milk in a jar, and to the milk.
Add one and three-quarters tablespoon of cream of tartar and give it a good mix if you are using a container and if you are using a jar, make sure to stir really well until everything is well mixed then set it aside for ten minutes. The third method, add one-quarter cup of water with three-quarters cup of sour cream, put the lid on, and shake it up.
All these substitutes work really well for baking but if you are dipping chicken in buttermilk, use the sour cream and water because it has the thickest consistency and will really stay on the chicken and be right.
- 1 cup whole milk 24omL
- 1 tbsp lemon juice 15mL, or white vinegar
- Add the milk to a jar then pour in a tablespoon of lemon juice of vinegar in and stir well.
- You can set aside for 10 minutes then use it.
- If you are using this replacement for a recipe where the consistency is important like a buttermilk chicken or salad dressing then
- transfer to a sealable jar and shake well then set aside for 10 minutes, shake once more and use!