In this Baking 101 Video,
we start with the basics, as I show you how to make buttermilk substitute for your recipe, from just two simple ingredients!
Watch the video below or click here to view it on YouTube
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I love to use buttermilk in baking. The acidity in buttermilk tenderize the gluten formation in your recipe, yielding a softer, more tender baked good. In addition to giving baked goods a nice texture, buttermilk also lends a rich tangy flavor. It usually comes in a low-fat variety these days and has a thicker consistency than regular milk. You can also use equal parts plain yogurt or sour cream mixed with milk in place of buttermilk in certain recipes, like in my homemade vanilla cupcakes, for a rich tang. (If using an acidic liquid like buttermilk, make sure baking soda is present in the recipe, so it will rise properly).
Here are some of my favorite recipes using buttermilk:
Best Buttermilk Pancakes
Mini 6" Red Velvet Cheesecake Layer Cake (Made in a DIY disposable heart shaped pan)
Buttermilk Spice Cupcakes
Pancake Breakfast Cupcakes
Click the links below to check out how to make other ingredient substitutes at home:
How To Make Brown Sugar
How To Make Cake Flour
How To Make Buttermilk Substitute
Homemade Buttermilk Substitute:
1 cup buttermilk = Add 1 tablespoon of white vinegar or lemon juice to a measuring cup (note that you will not be able to taste this in your recipe). Add enough milk (dairy or non dairy) to equal 1 cup. Stir, and let sit 5-10 minutes before using (milk will look like it is starting to curdle).
Measure 1 tablespoon of lemon juice or vinegar into a measuring cup.
Add your milk. Lowfat or whole milk work best.
Give it a stir and let sit until it thickens and clumps up.
Use as needed in your recipe where buttermilk is called for.
