What is better to use to make buttermilk, vinegar or lemon juice?!
Answers:
i prefer vinegarWww@FoodAQ@Com
To make pretend buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes!. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk!.
And here's a link on how to do it with pictures
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.Www@FoodAQ@Com
And here's a link on how to do it with pictures
http://biology!.clc!.uc!.edu/fankhauser/Che!.!.!.Www@FoodAQ@Com
I don't think it makes a big difference!. I've done it both ways and my recipe comes out tasting the same!.
EDIT:
"Buttermilk and sour milk are often used interchangeably in recipes and I regularly substitute sour milk when I didn't remember to purchase buttermilk!. Sour milk tends to be thinner and have a milder acidic taste than buttermilk, which slightly alters the taste and texture of the finished baked good!."
"In a pinch you can sub soured milk for buttermilk in a recipe where the buttermilk's primary function is a chemical one: an example is cake batter where it reacts as an acid that reacts w/ baking soda & creates carbon dioxide gas that helps the cake rise!. But in recipes for buttermilk biscuits or pancakes, or salad dressings where the buttermilk's unique lactic acid flavor & consistency is key--only the real thing will do!."Www@FoodAQ@Com
EDIT:
"Buttermilk and sour milk are often used interchangeably in recipes and I regularly substitute sour milk when I didn't remember to purchase buttermilk!. Sour milk tends to be thinner and have a milder acidic taste than buttermilk, which slightly alters the taste and texture of the finished baked good!."
"In a pinch you can sub soured milk for buttermilk in a recipe where the buttermilk's primary function is a chemical one: an example is cake batter where it reacts as an acid that reacts w/ baking soda & creates carbon dioxide gas that helps the cake rise!. But in recipes for buttermilk biscuits or pancakes, or salad dressings where the buttermilk's unique lactic acid flavor & consistency is key--only the real thing will do!."Www@FoodAQ@Com
you can sour the milk with vinegar or lemon juice, either works well, but I think buttermilk and soured milk are different!.Www@FoodAQ@Com
You can only curdle milk that way, which may be close enough for baking!. But it's not the same thing!. I'm guessing lemons!.Www@FoodAQ@Com
It doesn't matter!. Both will curdle the milk and provide the acidity that's needed to leaven!.Www@FoodAQ@Com
i prefer to use lemonsWww@FoodAQ@Com