Depends on what sort of taste you are seeking. Do you want sweet or sour or a combination thereof?
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.
I wouldn't suggest using buttermilk in carrot soup. It would give your soup a soured flavor.
You can substitute buttermilk as a nice, tasty alternative. So is mayonnaise.
Yes, you can use buttermilk with baking powder.
you wont get the same taste from using double cream instead of sour cream and the consistency might be a bit off.
You can substitute buttermilk powder with an equal amount of plain yogurt or sour cream in your recipe.
Yes you can but it is easy to make creme Fraiche. Take heavy cream preferably the ultra pasteurized kind as it has a lower bacterial count than the normal stuff. ( the normal stuff whipps better though and is not unhealthy in any way other than the high fat. Add to the cream some buttermilk. Let the cream stand overnight. When you get up the cream should have set up into cream fraiche. Use sapringly as it is about 1/3 fat.
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, you can use crème fraîche instead of double cream, but it will alter the flavor and texture of the dish. Crème fraîche is tangier and thicker than double cream, which can add a unique taste to your recipe. However, it won't whip up like double cream, so it's best used in cooking or as a topping rather than in recipes that require whipped cream. Adjustments to other ingredients may be necessary to balance the acidity.
I would use a light dip. such as buttermilk ranch.
why not it is same thing just not as fatty
Yes, you can use non-fat buttermilk as a marinade for chicken instead of regular buttermilk. While the fat in regular buttermilk can enhance flavor and tenderness, non-fat buttermilk still provides acidity and moisture, which help to tenderize the chicken. Just be aware that the lack of fat may slightly alter the texture and richness of the final dish.