Five Simple Buttermilk Substitutions For Batters And Baked Goods

Five Simple Buttermilk Substitutions For Batters And Baked Goods

Here’s the situation: It’s early morning, and you’re planning on making a batch of buttermilk waffles. You open the fridge and realise you grabbed skim milk instead of buttermilk at the supermarket. Panic ensues. Thankfully, Epicurious has got your back with the following five buttermilk substitutes.

Photo by Lara604.

First, let’s talk about the role buttermilk plays in baked goods and batters:

The reason a lot of baking recipes use buttermilk has to do with the chemical reaction between baking soda and lactic acids. … [W]hen baking soda and acidified dairy are combined in a batter, they release Co2 bubbles that help leaven and lighten whatever you’re making.

Whether you’ve mistakenly neglected to purchase buttermilk for a recipe or you simply don’t want to buy a litre of buttermilk only to use one cup, these five substitutes will act the same as buttermilk when making batters and baked goods:

Visit the article below for exact substitution measurements, and keep in mind that these are best used for batters and baked goods. If you’re making a recipe where the flavour of buttermilk is prominent (like in a dip, salad dressing or ice cream), you’ll want to use real buttermilk.

The Best Buttermilk Substitutes [Epicurious]

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