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.
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.
Definitly nubian it is MUCH higher in buttermilk fat content
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.
Melt a tablespoon of real butter in a cup of milk. It isn't a perfect substitution, but it should work reasonably well.Clarification:Adding butter to milk as a substitue for buttermilk will not work. Contrary to its name, buttermilk has no butter in it; it is actually very low in fat. The best subtitution for buttermilk is a teaspoon of lemon juice or vinegar to each cup of milk. Since buttermilk has a higher acid content than "sweet milk", the addition of an acid will result in a substitution extremely close to that of buttermilk.Simply add the lemon juice or vinegar and stir, then let stand a few minutes for the milk to "curdle", and it will look, taste and work pretty much the same as commercial buttermilk.
Cost too much
Buttermilk is often used as a marinade or as a tenderizing agent for chicken. Personally, I like to fry chicken using buttermilk instead of egg. I love the taste, its much crunchier, I find it so superior to an egg batter in every way.
Soy milk. It's much more healthful than cow's milk. But they have cow's milk too.
yes you can'pretty much milk is milk no matter what it is labelled
Yes, the fat in milk qualifies it as a lipid. Pure milk from mammals is much more of a lipid than processed milked, as it still retains most of the fat.
Half and half is used in scone recipes to give a lightness of crumb and additional richness, both which are induced by the high fat levels in half-and-half (since it's half milk, half double cream). Milk (particularly whole milk) would be a better replacement for half and half in a scone recipe than buttermilk. Buttermilk is very much like plain yogurt; when it's used in recipes which do not require a slight acidity, the resulting baked good will have a peculiar taste. (It's great in recipes which use bicarbonate of soda as the only raising agent, as buttermilk reacts to neutralise it and give extra lift. But this is not the leavening process used in scones). Half and half (being half milk, half double cream) does not have anywhere near the same acidity as plain yogurt or buttermilk, making whole milk a better option (correct taste and higher fat content than buttermilk, making it more "similar" to half and half).
No. Buttermilk was originally simply what was left after churning cream into butter. It was very thin and not very appetizing. Nowadays, buttermilk is made with special cultures and emulsifiers, it is thick and creamy, and to some is very tasty.
1 powder buttermik