Yes, you can use buttermilk instead of regular milk in pudding, but there are a few things to consider. Buttermilk has a tangy flavor and thicker consistency compared to regular milk, so it may alter the taste and texture of the pudding. You may need to adjust the sweetness level in the recipe to balance the tanginess of the buttermilk. Additionally, buttermilk is more acidic than regular milk, so it could affect the setting of the pudding depending on the other ingredients used.
Yes, you can use buttermilk with baking powder.
Yes or water if you add a little extra fat.
Yes, you can use 2 percent milk in a pudding recipe instead of whole milk. While the pudding may be slightly less creamy and rich, it should still set properly and taste good. Just be mindful that the texture might be a bit lighter, but it will still yield a delicious result.
To substitute buttermilk for 1 cup of milk, use 1 cup of buttermilk. If you don't have buttermilk on hand, you can also make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1-cup line. Let it sit for about 5-10 minutes before using.
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.
You can use ingredients like milk, buttermilk, yogurt, or even mustard as a substitute for eggs when breading food.
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.
Yes, you can use cultured buttermilk as a substitute for regular buttermilk in recipes. Cultured buttermilk is made from fermented milk and has a similar tangy flavor and texture, making it a suitable replacement. Just ensure that the consistency and acidity levels are appropriate for your recipe, as this can affect the final outcome, especially in baking.
No, you can substitute buttermilk for milk but not for baking powder.
Yes: you can use a greater volume of fresh milk (preferably scald it first) instead of powdered (substitution charts range from four to 9.5 times the amount of fresh milk instead of milk powder). In many recipes you can just leave out the milk. Or use dried buttermilk, or malted milk powder.
Yes, you can substitute sour cream for buttermilk in a recipe, but you may need to adjust the consistency by adding a little water or milk to achieve the desired texture.
The cake won't come out properly. However, for every cup of buttermilk in your recipe, put 1 tablespoon of vinegar in a measuring cup, and then pour milk in the cup until you have a total of 1 cup of liquid.