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Yes, you can use buttermilk with baking powder.
An eight-ounce glass serving of buttermilk contains 8 grams of protein and 13 grams of carbohydrates. For the same serving size, there are 8 grams of fat in buttermilk.
No. Buttermilk is a liquid which is left over when you churn cream to make butter. You can also make cultured buttermilk by adding a specific bacteria, Streptococcus lactis to milk.
microorganisms are used in a wide variety of food products, including yogurt, cheese, sour cream, creme fraiche, cultured butter and cultured buttermilk.
YesCultured Buttermilk is low in fat.Also, people who are lactose intolerant sometime tolerate cultured buttermilk because some of the lactose is fermented by bacteria during the creation process.Due to the higher acidity level in cultured buttermilk, it has a slightly sour taste, but has a longer shelf life in the refrigerator.Even if you don't like how it tastes, try substituting it for regular milk in baking. It can add a small lemony taste in things (like crepes or pies). It will even keep your blueberries blue, when you make blueberry muffins.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
Yes or water if you add a little extra fat.
Buttermilk contains 5g of fat per 245g serving (approximately 1 glass) This is 8% of your RDA It also contains 3g of saturated fat per 245g serving This is 15% of your RDA
You can substitute buttermilk as a nice, tasty alternative. So is mayonnaise.
Depends on what sort of taste you are seeking. Do you want sweet or sour or a combination thereof?
If you mean made using bacteria, they would include anything called 'cultured' like yogurt and some buttermilk.
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.