Buttermilk substitute?

Question

I need to use a buttermilk substitute, (1 cup of milk and 1 tablespoon of lemon juice and then letting it sit for a few minutes).

Do I need to use whole milk?

Thanks, that was very helpful.

Answer 1

No buttermilk on hand....try souring milk to use in the place of buttermilk, see below for how to do it when using low fat milk.

Here is the easy how-to-do:

- Warm the milk slightly for best results. (Microwave on HIGH for short
periods of time i.e. 25 seconds, then stir well. Repeat until milk has been
warmed through.)

- To each cup of warmed milk add 1 1/2 Tablespoons of fresh lemon juice
OR
1 1/3 Tablespoons of cider vinegar to above milk amount. Stir well.

- Allow this mixture to set while putting the rest of the ingredients for
the recipe together. Allowing the milk to set will give it time to thicken.
The soured milk should have the consistency of buttermilk or yogurt. This
proportion can be doubled. Note: At times the soured milk will be extra
thick, a bit more soured milk may have to be added to the recipe to get the
proper consistency.

- Plan to use the same amount of soured milk as is called for buttermilk in
the recipe.

- If the recipe only calls for 1/2 cup of buttermilk...it is best to 'sour'
a whole cup of milk for a more even consistency. Just refrigerate the
leftover soured milk and try using it for buttermilk pancakes the next day!
Milk that you have soured will keep in the refrigerator for 3-4 days.
Place in a tightly covered container.

- If using skimmed milk, 1%, 2%, or evaporated milk when souring the
milk....the consistency might be a little less thick than buttermilk or
yogurt. If that proves to be the case, try using just a little less of the
soured milk to the recipe so there will still be the proper consistency
needed for a particular recipe. Learn to trust the eye for the proper
consistency in a recipe and not necessarily rely on the liquid amount
called for in a recipe.

Answer 2

Buttermilk Substitute Lemon

Answer 3

To make buttermilk, use 1 cup milk and 1 tablespoon lemon juice or white vinegar. Allow it to sit for a few minutes.


according to this, http://www.fabulousfoods.com/fitfab/articles/lcholiday2.html
you can use cream or whole milk or lowfat milk

If a recipe calls for milk, I'm usually home free because I know I can use cream thinned either with water or Vanilla Sugarfree Syrup. In this case I needed to substitute the buttermilk, which has twice the carbs of a cup of cream. To do this, you simply "sour" the cream with a tsp of vinegar, allowing it to sit for a few minutes.

Some recipes aren't the same without milk, however, and in that case I use whole milk. Perhaps you didn't realize that the higher the fat content in milk, the lower the carbs. This is where volume makes the difference. Skim milk has a higher carb count than heavy cream per cup because it has more whey than fat. The carbs are in the whey, which contains the natural sugars. Serious low-carbers keep this in mind when reading labels. Products that tout being low-fat will also generally have higher carbs per serving than the normal product counterpart.

Answer 4

This is way too easy - I never buy buttermilk but some recipes do call for buttermilk. If the recipe calls for 1 cup buttermilk - take
1 cup of milk and add 1 Tbsp. of white vinegar - let it set for a few minutes. Stir - and now you have buttermilk for your recipe.

Answer 5

All of the substitutions are great. But nothing replaces real buttermilk, which by the way is skim and low in fat. It lasts a long time in the fridge. It's definitely worth picking up. It's also great to marinate chicken in for tenderization before making fried chicken.

Answer 6

In a pinch the fastest way is to use "whole milk", you need the fat content, remember if the recipe calls for buttermilk, its thick and creamy, not watery.
In a large mixing bowl or big juice/tea container mix 4-6 cups of milk with 2-3 cups of "sour cream". It might sound crazy but, that how most restaurants do it in a pinch.
Hope this helps.......

Answer 7

I was told to use a couple or few tablespoons of vinegar to sour regular milk. i have not tried sour milk itself but it may work as well. my breads all turned out ok...

Answer 8

I've used low fat milk. Should work fine.

Answer 9

how about Goat milk?maybe it could help you.