Yes, it depends on what you're making, however because buttermilk is acidic it is generally used in recipes to control the leavening/rising process. A straight substitute of milk is less acidic and will result in overly fluffy pancakes, etc... You can sour regular milk by adding 1 T lemon juice to 1 c milk and let stand for about 5 minutes. You can also substitute plain yogurt.
It depends on what you're making but, for baking, buttermilk can generally be subsituted for whole milk.
1 cup Buttermilk........substitute 1 tablespoon of lemonjuice or white vinegar, add enough regular milk to make 1 cup, let stand 5 minutes to thicken or use 1 cup of plain yogurt
apparently you can, judging from the answer to the question "Can evaporated milk be subsituted for buttermilk?"...
Yes, we can substitute buttermilk for milk in recipe.
No, you can substitute buttermilk for milk but not for baking powder.
Yes, it depends on what you're making, however because buttermilk is acidic it is generally used in recipes to control the leavening/rising process. A straight substitute of milk is less acidic and will result in overly fluffy pancakes, etc... You can sour regular milk by adding 1 T lemon juice to 1 c milk and let stand for about 5 minutes. You can also substitute plain yogurt. It depends on what you're making but, for baking, buttermilk can generally be subsituted for whole milk.
Buttermilk. Buttermilk comes from skim milk, too, so in a way, it can be considered healthy! If you have no buttermilk, you can substitute regular milk with about a teaspoon of vinegar.
The buttermilk that you find at the supermarket is made from cow's milk and not suitable for vegans. Vegans can make a substitute for buttermilk by adding a bit of lemon juice or vinegar to their favorite plant milk.
The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.
It depends very much on the recipe in which the substitution is made. Buttermilk has a different acidity than whole milk, as well as less fat. Additional baking soda will need to be added and perhaps a bit of oil or butter, if buttermilk is substituted for whole milk.
Yes, but you have to first mix the evaporated milk with water (half evaporated milk and half water), then add 1 teaspoon vinegar or lemon juice for each cup of the diluted evaporated milk. The acidity of the vinegar or lemon juice will give results very similar to that of buttermilk. You can also use whole milk in the same way as a substitution for buttermilk, being sure to add the vinegar or lemon juice.
For baking purposes, you can substitute 1 cup of whole or 2% milk + about 2 teaspoons of vinegar (cider or white) for every cup of buttermilk called for in the recipe. It works best if the milk is not icy cold. Add the vinegar but don't stir. In a few minutes it will have clotted and is ready to pour in the batter.
Use the same instructions for making yogurt from milk except substitute buttermilk for the milk.
Buttermilk has a different acidity than whole milk. If used in a cake mix that calls for whole or 2% milk, a teaspoon of baking soda should be added to balance the acid in the buttermilk.
Yes. Buttermilk was originally the milk left over after churning butter. Today it is actually a product of skim milk with organisms (yeasts) added to it to get the same flavor and creaminess. A typical substitute for buttermilk in a recipe is 1 cup of milk (whole or reduced fat) and 1 tablespoon lemon juice for every cup of buttermilk needed. (the lemon juice is added for taste reasons only and not absolutely necessary.)