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Q: How do I make buttermilk? Can I use it in any recipe?

A: Buttermilk is milk that has been cultured, kind of like yogurt. The culture raises the acidity of the milk and causes it to clump together and thicken.

You can make your own buttermilk using lemon juice or vinegar:

For each cup required: place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add in soy milk to equal 1 cup. Stir and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.

If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk.


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Please note that we are not medical professionals, and our advice is not intended to treat any disease or to substitute for the knowledge and advice of a medical professional. We're just trying to help by passing on what we've learned from others.

 

 

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