How to make a Buttermilk substitute.

[askaaronlee]

Can i use rice vinegar?

[legourmettv]

@askaaronlee Yes - it's the acid in the vinegar that you need. But 'white / plain' vinegar works best because it doesn't really add any flavour.

[houseofanubis1999]

does yogurt work

[legourmettv]

@houseofanubis1999 Your answer can be found at :42 seconds into this :65 second video… But in case you don't have time to watch - the answer is yes.

[sabzilicious]

once the watery part seperates from the cheesy part, do you use just the former one as butter milk?

[legourmettv]

@sabzilicious The 'Buttermilk' you buy in North American grocery stores no longer has anything to do with the production of butter - It's been reduced to 1% milk soured with bacteria, much like sour cream or yoghourt.

[xxdjcharlierockxx]

nice..

[legourmettv]

@pepperannziggi It's the acid component that makes the sour cream work as a substitute - plain yogourt would work as well.

[elhae2]

if u sub buttermilk does it take away taste?

[legourmettv]

@elhae2 nope.

[Jibjub80]

I don't usually have buttermilk in the house. The problem is when I cannot find it on the supermarket shelves, although usually, most stores do have it. Sometimes, they just happen to be sold out.

I have tried using the vinegar (lemon juice also works), although sometimes it thickens up, other times, it does not. I am not sure why that is. Do you have any ideas??

[YTfancol]

@Jibjub80 I guess you have to use whole milk only when you are preparing the buttermilk substitute.

I hope that helps.

:-)

[Jibjub80]

@YTfancol Honestly, I do not think that makes a difference. I have the same issue with whole milk as I do with skim milk. Whole milk is just a cholesterol nightmare, and 2% is bad too.

[YTfancol]

@Jibjub80 You are welcome, anyway .

Have you thought of giving up on buttermilk for good ?

It is called BUTTERMILK for a reason, ;-)

[legourmettv]

@YTfancol The 'Buttermilk' you buy in North American grocery stores no longer has anything to do with the production of butter - It's been reduced to 1% milk soured with bacteria, much like sour cream or yoghourt.

[legourmettv]

@YTfancol 1% or 2% can be used for this substitution - you don't need whole milk.

[legourmettv]

@Jibjub80 For most recipes the need for buttermilk has nothing to do with how thick it is, but rather the acid content that will react with other ingredients (usually baking soda).

[pablolankenau]

thank you lovely person

[wdgeo]

Beautiful!