i don't see anything wrong with using yogurt although it might chage the consistancy of this dish but if you use plan yogurt it shouldn't chage the flavor. what you should do is try yogurt instead of buttermilk by making pancakes and see if you can taste or see a difference! if it is a success let me know!

people who are sensitive to dietary salt, high-sodium diets can damage the heart, kidneys, brain, and blood vessels . people who are allergies to milk should avoid butter milk

Buttermilk is actually an acid base. (vinegar+milk). If you use them interchangeably you may create an awesome science experiment (baking soda/powder) but not a Yummy cake!

One tsp of white vinegar or lemon juice for every one cup of room temperature milk. Mix together and let sit for about 10minutes.

Buttermilk contains bacterial culture.

Milk is slightly acidic because it contains some lactic acid. The bacteria that consumes the sugars produces lactic acid because it respires anaerobically (without any oxygen) thus not breaking down the glucose fully.

It is a byproduct of butter production.

The lactic acid is used to coagulate the milk proteins into two products, a thicker substance (butter) and a watery byproduct used in baking scones or soda bread.

Yes, you can use buttermilk with baking powder.

Typically, whole (or full cream) milk has 3.4% or more fat.

Low fat milk has roughly 1.5 - 2.0% fat.

To find this value, look on the nutritional table under Total Fat. This gives a measure of the amount (eg. 3.4g per 100ml = 3.4%).

sure, but it wont be as rich

butter and milk mixed HA Ha HA HA (just kidding)

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

No. Sour cream is NOT the same thing as soured milk. Soured milk is essentially spoiled. This could make you extremely sick. If you are out of sour cream, and need some, you CAN take milk (either skim or whole) or buttermilk and add fresh lemon juice to it, or by using light cream and buttermilk. These recipes call for the mixture to sit at room temperature for certain amounts of time. The result is a sour cream that has a fresher taste than the ones in the stores. However, it is the same consistency.

You can most definitely use buttermilk for scalloped potatoes. It will give them a nice flavor. I suggest adding some fresh Rosemary to complement the twang of the buttermilk.

No, because that would mean that the whole milk was milk fat!

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.

If you are referring to evaporated milk you can use a thick mixture of powdered milk (half powder, half water), or you can use condensed milk, but it will contain sugar. I have also used powdered coffee whitener (Coffee-Mate).

No, milk is thicker than water it will dry out the biscuits.

Yes, but you would have to add in some other form of fat like butter, margarine, or shortening.

Yes. Soy milk is a substitute for milk and can be used in almost every application dairy products can be used in.

2dallors and 32cents

Most butter doesn't use bacteria in it's formation. It's just pure milk fat. There could be some butters that are special processes that use bacteria in some way but put butter is extracted from cream by agitating the cream until the milk fat separates from the cream and forms lumps of butter.

Butter milk should not be kept in copper vessel because,1. Butter milk contains an organic acid called as lactic acid.2. The lactic acid present in the buttermilk reacts with the copper vessel.3. The chemical reaction brings about spoilage of butter milk, which is unfit for consumption

Well, I can't see why it wouldn't be safe.. Now, too many of them might be bad for you because of all the sugar and fat, but from what I've heard about the only things to avoid because they are dangerous are uncooked fish, certain fish species, raw deli meat, raw eggs, and a few things like that.

No. Buttermilk taste like yoghurt; it's more acid than milk. So using it in mac and cheese will give a fairly revolting result.