This easy buttermilk substitute uses a common pantry staple – lemon juice – to create an acidic counterpart that mimics the tang and tenderness-boosting properties of real buttermilk. In just a few minutes, you’ll have a buttermilk substitute ready to elevate your pancakes, waffles, or biscuit creations!
A little about this recipe…
Buttermilk, that slightly tart liquid nestled beside the milk in the dairy aisle, is more than just a leftover from butter production. For bakers, it’s a secret weapon, adding a unique flavor and texture to everything from pancakes and biscuits to cakes and even fried chicken marinades. But what exactly is buttermilk, and why do we use it?
Buttermilk isn’t actually made from churning butter. Traditionally, it was the leftover liquid after churning cream into butter. Nowadays, buttermilk is usually made by adding special cultures (friendly bacteria) to regular milk. These cultures cause the milk to thicken slightly and develop that tangy flavor we know and love. This culturing process gives buttermilk its signature tang, a subtle acidity that adds depth and complexity to baked goods.
Here’s why buttermilk is a baker’s best friend:
Tender Texture: The acidity in buttermilk helps tenderize gluten in flour. This translates to lighter, fluffier pancakes, biscuits, and cakes.
Tangy Flavor: Buttermilk adds a subtle tang that balances sweetness and enhances other flavors in baked goods.
Moisture Boost: Buttermilk adds moisture to doughs and batters, leading to a more moist and flavorful final product.
Substitutions
Vinegar: I prefer to use lemon juice from a fresh lemon, however, if you do not have one on hand, you may use white vinegar instead. Add 1 tablespoon of vinegar for every one cup of milk. Let the mixture sit for 5 minutes. The acidity of the vinegar will gently curdle the milk, mimicking the tang and tenderizing effects of buttermilk.
Cream of Tartar Team Up: Combine 1 1/2 teaspoons of cream of tartar with one cup of milk. Let this mixture sit for 5-10 minutes before using. The cream of tartar reacts with the milk to create a slightly acidic environment, similar to buttermilk.
Recipes that may include buttermilk…
- Pancakes & Waffles: Buttermilk adds a delightful tang and tenderness to pancakes and waffles, making them light and fluffy. For my buttermilk pancake recipe click here: Buttermilk Pancakes
- Biscuits: Southern-style biscuits are practically synonymous with buttermilk! It creates a flaky, buttery texture that melts in your mouth.
- Muffins & Scones: Buttermilk adds a touch of tang and moisture to muffins and scones, keeping them from becoming dry or crumbly.
- Cakes: some cakes, such as chocolate cake or carrot cake, often use buttermilk for its tenderizing properties and subtle tang that complements sweeter flavors.
- Cookies: Some cookie recipes, like buttermilk sugar cookies, incorporate buttermilk for added moisture and chewiness.
- Pies: Buttermilk can be used in pie crusts for a slightly tangy and flaky crust.
- Fried Chicken Marinades: Buttermilk is a popular choice for marinating fried chicken.The acidity helps tenderize the chicken and adds a subtle tangy flavor.
- Salad Dressings: Buttermilk dressings, like ranch dressing, can be creamy and tangy, thanks to the buttermilk.
- Marinades for Other Proteins: Buttermilk can be used in marinades for fish, pork, or even tofu, adding a touch of acidity and tenderness.
Buttermilk Substitute
Equipment
- bowl or jar
- Measuring cup
- measuring spoon
- knife for cutting the lemon
Ingredients
- 1 lemon can use bottled lemon juice but fresh lemon works best
- 1 cup milk 2% or whole works best
Instructions
- Add milk and lemon juice together in a small mixing bowl.
- Whisk together the lemon juice and milk.
- Let the mixture sit for 5 minutes. The acidity of the lemon juice will curdle the milk slightly, mimicking the tang of buttermilk.
Notes
- For best results, use this substitute within 10 minutes of making it.
- If you don’t have lemon juice, you can substitute 1 tablespoon of white vinegar for the lemon juice. The results will be similar.
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