In baking, is there something I can use instead of buttermilk that'll work the same?

Answer 1

Yes , there is. Soured milk. You add a couple of teaspoons vinegar or lemon juice to a cup of regular milk. Wait a few minutes and the milk will curdle a bit. You can use that in place of buttermilk.

Answer 2

A trick my mom taught me was to put a little vinegar into regular milk (I think about 1 Tbsp/cup of milk, but you'll see it curdle when it's the right amount)... I've been doing it for years when I don't want to run out to get buttermilk for a recipe, and it works.

Another thing you can do is get some dry, powdered buttermilk, once you open it you store it in the fridge ... I just got mine out to check for a shelf life, and there's no exp date on it, so it's easy to keep and have on hand for any time you need buttermilk. You simply mix it with water when you need buttermilk. The product name is saco, cultured Buttermilk Blend, the label also says for cooking and baking and has a picutre of a male chef wearing a big white chef hat (unless they've changed the label). The ingredients are: a cultured blend of sweet cream churned buttermilke, sweet dairy whey, and lactic acid. It is a 12 oz container, I think you'll find it near the powdered milk, otherwise in the baking isle at the grocery store.

Answer 3

Mix about 1 tbs. of lemon juice or vinegar to 1 cup of milk; then let it sit for a few minutes. This will sour the milk and it will work just fine when baking. I do this quite often because I don't want to buy a whole carton of buttermilk for one recipe!

Answer 4

Soured milk (two teaspoons of lemon juice to a cup of milk and let set for ten minutes) will approximate the taste of buttermilk, but be aware that the taste difference can be noticible in some recipes.

Usually, you can't tell that the soured milk has been substituted, but it *can* happen.

Answer 5

you can spoil milk just take 1 cup of milk and to it add 1 Tablespoon of vinegar. I do this when i make homemade biscuts and i dont want to buy buttermilk. tastes just the same.

Answer 6

I have always heard a little vinegar or lemon juice mixed into the milk will sour it a bit, though i don;t know the exact ratio. I have never used this trick, but I know it does work.

Answer 7

Silly hahaha, any milk with lipids added to it in this case put a small amount of butter into the ingrediants with ordinary milk. About 1 teaspoon per pint of milk for butter milk.

Answer 8

1 tablespoon of vinegar or lemon juice to one cup of milk.