What can I use instead of buttermilk for pound cake?!


Question:

What can I use instead of buttermilk for pound cake?


Answers:
BUTTERMILK SUBSTITUTE

No buttermilk on hand....try souring milk to use in the place of buttermilk.

Here is the easy how-to-do:

- Warm the milk slightly for best results. (Microwave on HIGH for short
periods of time i.e. 25 seconds, then stir well. Repeat until milk has been
warmed through.)

- To each cup of warmed milk add 1 1/2 Tablespoons of fresh lemon juice
OR
1 1/3 Tablespoons of cider vinegar to above milk amount. Stir well.

- Allow this mixture to set while putting the rest of the ingredients for
the recipe together. Allowing the milk to set will give it time to thicken.
The soured milk should have the consistency of buttermilk or yogurt. This
proportion can be doubled. Note: At times the soured milk will be extra
thick, a bit more soured milk may have to be added to the recipe to get the
proper consistency.

- Plan to use the same amount of soured milk as is called for buttermilk in
the recipe.

- If the recipe only calls for 1/2 cup of buttermilk...it is best to 'sour'
a whole cup of milk for a more even consistency. Just refrigerate the
leftover soured milk and try using it for buttermilk pancakes the next day!
Milk that you have soured will keep in the refrigerator for 3-4 days.
Place in a tightly covered container.

- If using skimmed milk, 1%, 2%, or evaporated milk when souring the
milk....the consistency might be a little less thick than buttermilk or
yogurt. If that proves to be the case, try using just a little less of the
soured milk to the recipe so there will still be the proper consistency
needed for a particular recipe. Learn to trust the eye for the proper
consistency in a recipe and not necessarily rely on the liquid amount
called for in a recipe.

- Use of a non-dairy substitute to replace buttermilk in a recipe: In
testing of non-dairy substitutes, I have learned that some non-dairy
substitutes work using the above method and others don't. Don't be afraid
to experiment with brands that are available in your area.

- If experimenting and wish to try to substitute buttermilk, or soured
milk in a gluten-free recipe that calls for regular milk, it is suggested
that you will need to add baking soda to the recipe if it doesn't call for
any. Add the baking soda to the dry ingredients and mix well. Do not add it
to the soured milk (some recipes may call for it to be added to the milk)
as it will cause the leaven quality in the baking soda to be lost in the
milk and not the batter/dough.

- Use 1/4 teaspoon of baking soda for 1/2 cup of milk. This proportion
seems to work well for gluten-free recipe conversions.

dont want to buy buttermilk just for one recipe? Betty Crocker says add a little vinegar in whole milk 1 tsp to one cup milk to substitute for buttermilk in recipes

Cream and Butter vs. Oil and Margarine

Real dairy creams and butters are expensive. Today, many bakers cut cost by using dairy substitutes such as oils or margarines. But when it comes to taste and texture every discriminating gourmand knows that there is no substitute for real dairy cream and Grade AA butter. Janie will never settle for anything but the real thing.

You can sour it with out warming it ...you can also use sour cream or yogurt(each has its plus and minus' I prefer sour cream....makes a really great texture...what you are looking for is an acid to react with the powder or soda

In the Baking section of the supermarket there is a dry buttermilk in a small container. It gives you instructions on how much water to add; I can't tell the difference when using this product when baking. It will keep in the refrigerator for a long time.

if you dont have buttermilk, you can make sour milk! Just add 1 tablesoppon white vinegar to 1 cup milk, let it sit for 10-15 minutes then use it as you would the buttermilk.

Applesauce!

if you don't have buttermilk, take 1 cup of regular milk and stir in 2 tablespoons of either white vinegar or lemon juice. Let sit for about 10-15 minutes. Stir and add to whatever recipe your using.

OR

if you don't want to use buttermilk, use regular milk mixed with a few tablespoons of sourcream or melted butter

If you have yogurt or sour cream you can thin it out with a little plain milk. Adds a nice taste and texture to your baked goods.

Substitute milk for the buttermilk and add either a tablespoon of vinegar or lemon juice to it. It does the trick




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