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  • Ingredient Question

    If a recipe calls for buttermilk...does anyone know what I can substitute for it? Not a big fan of buttermilk. Would like to make Paula Deen's hushpuppies...but..it calls for buttermilk.

  • #2
    Re: Ingredient Question

    For each cup, measure 1 Tbsp. of vinegar or lemon juice into a cup before adding milk. Allow to sit brief - it will appear 'curdled'.

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    • #3
      Re: Ingredient Question

      Yes, sour milk can usually be interchanged with buttermilk in a recipe. That's what I use since I usually don't have buttermilk on hand.
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      • #4
        Re: Ingredient Question

        Good question... But does it really work? Do you guys do it all the time instead of buy buttermilk? I need a 1/4 of a cup this weekend for a recipe and was planning on buy a quart and throwing the rest away.. yeah, waste of money.

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        • #5
          Re: Ingredient Question

          Thanks for the help

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          • #6
            Re: Ingredient Question

            I have used "sour milk" several times in place of buttermilk and it works great. You don't really ever taste the buttermilk in recipes so it does not have to be exact.
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            • #7
              Re: Ingredient Question

              So if you have a recipe that calls for 1/4 cup buttermilk...you can just put a little lemon juice or vinegar in it?

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              • #8
                Re: Ingredient Question

                2 tsp. vinegar to one cup of milk.
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                • #9
                  Re: Ingredient Question

                  1 T. lemon juice to one cup of milk..



                  These are the two that I use. I think vinegar is a bit more acidic so you would use a little less in my opinion.
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                  • #10
                    Re: Ingredient Question

                    And how long do you let it set? Do you fridge it?

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                    • #11
                      Re: Ingredient Question

                      I use it when I make it. I suppose you could let it set, but it sours once the acid meets the milk.
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                      • #12
                        Re: Ingredient Question

                        Until the advent of buttermilk powder, I ALWAYS used sour milk to bake. You only have to let it sit a couple of minutes.

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                        • #13
                          Re: Ingredient Question

                          I always use the powder now too. But, Jana you can freeze leftover buttermilk too.
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