How many times have you found yourself in desperate need of pancakes, but without the requisite buttermilk in the fridge? Or there's the other scenario: you want to make a recipe, but you're reluctant to buy an entire carton of buttermilk when you only need a half cup. For either situation, we have a solution. It's easy to make a very quick buttermilk substitute in less than ten minutes.
Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.
If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won't get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.
Thank goodness for buttermilk substitutes. Because a good pancake craving should never go unsatisfied. Here's how to do it:
How to Make a Quick & Easy Buttermilk Substitute
Makes 1 cup, recipe can be halved, doubled, or tripled as needed
What You Need
Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar
Equipment
Measuring cup
Measuring spoon
Stirring spoon
Instructions
- Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
- Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
- Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
Other Buttermilk Substitutes:
- Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
- Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
- Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.
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(Images: Emma Christensen)
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All great tips. Thank you. I've also found when I do buy the real thing, any leftovers can go into the freezer. Here's how: http://www.momskitchenhandbook.com/hot-tips/got-leftover-buttermilk-heres-what-to-do/
It works with lime juice too. It gives a fresh taste.
Also works with soy milk. I have dairy allergy and have used lemon, cider vinegar and white vinegar to create "buttermilk" w/great results.
Curtesty of America's Test Kitchen, they introduced me to a dried buttermilk powder (like dried milk, but dried buttermilk.) You store the container in the fridge and reconsistute what you need. They use it for their buttermilk waffle recipe. It's great when you just need a little buttermilk.
I'm with isvara--one of my coworkers suggested dried/powdered buttermilk and it's amazing! I use it for my banana bread recipe and it's perfect.
I also tried the freezing method, but it definitely didn't work for me. I'm sticking with dried!
This substitute does mimic the function of buttermilk, but does not do the flavor justice. It's great to do this in a pinch, but go for the real thing when taste matters.
I always use apple cider vinegar (not white) and milk when I need a substitute.
Biscuits, pancakes, muffins, loaf breads, yeast breads, chocolate cake, and brownies---I never have trouble using up a carton of buttermilk.
SunnyBlue - and ice cream!
http://outoftheordinaryfood.com/2012/09/19/buttermilk-lemon-balm-ice-cream/
I have to admit that for my baked goods I frequently resort to milk & lemon juice, though!
I only use buttermilk in 1 recipe, pancakes, that we eat very rarely, and use white vinegar with almond milk (lactose intolerance means we don't keep regular milk around) every time and it always turns out nicely. I might have to try lemon or lime juice next time, though, maybe it would add a nice bright flavor!
I use this trick for non-dairy buttermilk too- I find soy milk or almond milk works best
I just started doing this and was amazed at how easy it is. I also use the whey drained from yogurt. You can mix it with milk or use it in place of the buttermilk.
I keep a can cultured powdered buttermilk in the fridge for that now need. It is found in most local supermarkets. http://sacofoods.com/products/view/cultured-buttermilk
I also keep some buttermilk culture packets in the freezer if I know I want make some buttermilk the next day or two. Such packet are available at cheese making supply shops.
I find the lemon substitue just does not work for me.
I second what others have said: This works excellently with non-dairy milks and apple cider vinegar!
Leftover buttermilk? What's that? It's a staple in our house & there's always something begging for it. And none of that low-fat junk either...a sure fire way to ruin a good recipe.
I've done this with soy milk, and it's worked perfectly! I used white vinegar with it.
In a pinch, I mix 50/50 plain yogurt and whole milk. You get some acidity from the yogurt to help with leavening and the consistency is a pretty close approximation of buttermilk.
Ive also started freezing excess buttermilk so I have it on hand. The texture is a little funky when thawed but it still works great for baking!
I've never used buttermilk...I've always made my own by adding vinegar!
I bake vegan, and always use soymilk and apple cider vinegar. Far as I can tell, it works great!
Powdered buttermilk is great if you use a bread machine with a timer (say, so you can wake up to a fresh loaf in the morning). It's generally a bad idea to leave recipes with perishable ingredients sitting overnight, but powdered milk and buttermilk are ok!
I have had good luck using the milk/vinegar combination. I most commonly use buttermilk in a cornbread recipe from Moosewood. I never have it on hand and have always used one TBSP of white vinegar and then added whole milk to equal one cup. I didn't know you had to let it sit though! The cornbread always turns out nice and moist. I like the idea that this could work with soy or nutmilks for vegan baking too.