You want to make a recipe, but you’re reluctant to buy an entire carton of buttermilk when you only need a half-cup. For either situation, I have a solution: It’s easy to make a very quick buttermilk substitute in less than 10 minutes. This mixture won’t get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.
Prep Time: 3 mins Total Time: 3 mins
Ingredients: 1 cup whole milk, or heavy cream 1 tablespoon lemon juice or distilled white vinegar(freshly squeezed) Instruction: 1. Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup. 2. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe. 3. Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe. RECIPE NOTES: Other Buttermilk Substitutes: Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk. Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
Kefir: Thin kefir as needed with milk or plain water until it reaches the consistency of buttermilk. Use as you would buttermilk.
Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.
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