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Here’s the situation: It’s early Sunday morning, and you’re planning on making a batch of buttermilk waffles. You open the fridge and realize you grabbed whole milk instead of buttermilk at the market. Panic ensues. Thankfully, Epicurious has got your back with the following five buttermilk substitutes.
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 quart of buttermilk only to use 1 cup, these five substitutes will act the same as buttermilk when making batters and baked goods:
- Milk + Lemon Juice (but we already knew this one)
- Yogurt + Water
- Sour Cream + Water
- Kefir
- Milk + Cream of Tartar
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 flavor 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
Photo by Lara604.
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