I wake up on Saturday mornings with a yearning for pancakes but no buttermilk in the refrigerator. This happens much too frequently. Despite the fact that I like buttermilk's lovely tang and its propensity to make my short stack ultra-tender, I seldom have buttermilk on hand at home.
It is as a result of this that I have learnt to adapt and employ replacements! Fortunately, there are a plethora of excellent options. Here are the finest of the best, including one that is dairy-free and gluten-free.
What Is Buttermilk and How Does It Work?
The liquid that was left over after the butter was churned was known as buttermilk in the past. Currently, however, buttermilk is produced by infusing bacterial cultures into low-fat or whole milk, resulting in a fermented milk product that is somewhat thick and acidic, similar to yoghurt.
Buttermilk is the most often seen ingredient in baking. Pancakes and biscuits rise beautifully when combined with baking soda, and they have a fluffy texture to them that is hard to beat. As a tenderizer for chicken before frying or roasting, it is also a key element in creamy dressings such as ranch, which call for it as a base.
What's the best substitutes for buttermilk?
If you don't happen to have a carton of buttermilk on hand when you need it, these fast replacements will come to your rescue.
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1. Milk with a squeeze of lemon juice
Because I usually have milk and lemons on hand, this is the buttermilk replacement I turn to the most often. Souring milk with an acid produces a buttermilk substitute that is both rapid and dependable!
Using 1 tablespoon of lemon juice, fill a liquid measuring cup halfway with whole or low-fat milk until the cup measures 1 cup. Stir until everything is well combined, then set the mixture aside at room temperature for a few minutes to thicken and curdle a little. This mix may be used in place of 1 cup of buttermilk in any recipe that calls for buttermilk.
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2. Milk and White Vinegar (optional)
If you don't have any lemons on hand, white vinegar may be substituted for the acid in the recipe to sour the milk.
Follow the same procedure as described above. Fill the liquid measuring cup halfway with milk until it measures one cup after adding one tablespoon of white vinegar. Allow the mixture to rest on the counter for a few minutes until it has thickened and curdled, stirring occasionally.
3. Yogurt combined with milk
While yoghurt has the same faint taste as buttermilk, it is a little thicker than buttermilk, which is easily remedied. Simply thin plain yoghurt with a little milk and use the resulting combination as a 1:1 alternative for plain yoghurt. You may use ordinary or Greek yoghurt, full milk, or low-fat milk to accomplish this task.
4. Kefir (fermented milk)
Kefir, like buttermilk, is a fermented milk product, which means it has a flavour and consistency that are very similar to buttermilk. Kefir is made from fermented milk, much like buttermilk. As a result, it makes a superb buttermilk replacement when used 1:1 in baking and cooking. You may use either full milk or low-fat kefir; just make sure it isn't flavoured or sweetened in any way before proceeding.
5. Soy or Almond Milk + Lemon Juice or Vinegar
It is not true that all non-dairy milk will thicken and curdle when lemon juice or white vinegar is added to it; nonetheless, some will do so. Unsweetened soy milk and almond milk are your best bets for a dairy-free beverage. (Avoid using coconut milk in this recipe.)
In a small mixing bowl, combine one tablespoon of the acid of your choice with one scant cup of non-dairy milk and let aside for a few minutes at room temperature until curdled.
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