5 Simple Buttermilk Substitutes

You can use any kind of milk to make buttermilk! Basically, all you are doing is curdling
the milk by adding an acidic ingredient. Commercial buttermilk is made either by
collecting the sour liquid from churned butter or from culturing milk with Lactobacillus.
The bacteria curdles milk by producing lactic acid in the same process used to make
yogurt or sour cream. Buttermilk made from butter often contains fecks of butter in it,
but it is still relatiely low fat compared with whole milk. !f you want een lower fat
content, you can make your own buttermilk from "#, $#, or skim milk. Be aware this
may a%ect your recipe if the buttermilk is intended to supply some of the fat in the
recipe. &sing a low fat product cuts calories, but it also a%ects the te'ture and moisture
of the (nal recipe.
&se any acidic ingredient, such as citrus )uice or inegar, or any cultured dairy product to
curdle milk and produce buttermilk. *or best results, add the milk to the acidic
ingredient, rather than the other way around, and allow +,$- minutes for the ingredients
to react with each other. The e'act measurements are not critical, so if you only hae a
teaspoon of lemon )uice rather than a tablespoon, for e'ample, you.ll still get buttermilk.
/on.t oerdo the acid, or you.ll get a sour,tasting product. 0lso, you can refrigerate the
buttermilk to use later. There is nothing magical about the +,$- minutes gien in these
recipes. !t.s )ust a safe amount of time to allow the reaction to occur. 1nce the milk
curdles, you.e got buttermilk. You can use it or refrigerate it, as you prefer.
1 Lemon Juice
2our $ tablespoon of lemon )uice into a liquid measuring cup. 0dd milk to reach the $
cup mark. 0llow the mi'ture to sit at room temperature for +,$- minutes.
2 White Vinegar
2our $ tablespoon of white inegar into a liquid measuring cup. 0dd milk to reach the
$ cup mark. 0llow the mi'ture to stand for + minutes, then stir and use in a recipe.

3 Plain Yogurt
!n a liquid measuring cup, mi' together two tablespoons of milk with enough plain
yogurt to yield one cup. &se as buttermilk.

4 Sour Cream
3imply thicken sour cream with milk to reach the consistency of buttermilk. &se as
directed in the recipe. 0s with the milk, you can use any fat content sour cream. *or
best results, use low,fat or light sour cream rather than regular sour cream or fat,free
sour cream.
5 Cream of Tartar
4hisk together $ cup milk with $,567 tablespoon cream of tartar. 0llow the mi'ture to
sit at room temperature for +,$- minutes. 3tir before use.
The Best White Cake Recipe e!er"
This 4hite Cake 8ecipe will quickly become your faorite for so many celebrations and
eents. This simple white cake recipe is easy to follow and yields a moist, tender white
cake you.ll loe.
0uthor9 8obyn 3tone : 0dd a 2inch
3eres9 $"
!ngredients
6 $ cup ;" sticks< butter, softened
7 = cup egetable shortening
8 5 cups granulated sugar
9 + eggs, room temperature
10 5 cups all,purpose four
11 " teaspoons baking powder
12 > teaspoon salt
13 = cup whole milk, room temperature
14 = cup buttermilk, room temperature
15 " teaspoons anilla e'tract
!nstructions
1 2reheat oen to 5+-? *. 2repare three @,inch round cake pans with nonstick baking
spray or coated well with shortening or butter and foured, taking care to remoe all
e'cess four.
2 Cream together butter and shortening until light and fu%y with an electric mi'er.
3lowly add sugar one cup at a time, making sure to fully incorporate each cup before
adding another. 0dd eggs one at a time, making sure to fully incorporate each egg
before adding another.
3 3ift together four, baking powder, and salt. 2our milks and anilla into measuring
cup and whisk together with a fork. 0dd to butter and shortening mi'ture alternately
with milk mi'ture, beginning and ending with dry ingredients.
4 Aently stir all ingredients until well combined. 3top mi'er and scrape down sides
and bottom of bowl, making sure to hae all ingredients mi'ed well.
5 Benly distribute cake batter between cake pans and place pans into oen. Bake
for "+,5- minutes, or until a toothpick or cake tester inserted in the center comes out
clean. 8emoe and allow to cool slightly in cake pans for about + minutes, then cool
completely on a wire rack.
6 *rost cake as desired.
Cotes
, This recipe makes appro'imately "7 cupcakes when cupcake tin is (lled more than D
full. 4hen (lled = full, this recipe makes appro'imately 5E cupcakes. Bake
appro'imately $F minutes.
, !f you preferred the original white cake recipe, it used = teaspoon baking powder and $
cup buttermilk with no whole milk.