Planning on baking a cake or other baked goods this season? Here’s how to make your own buttermilk–with just 2 ingredients–when you’re in a pinch.
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The Benefits of Buttermilk
During the holidays, I use a lot of buttermilk. For most of my everyday cooking, I can usually get by without it. Unless I’m making something like pancakes, and then, of course buttermilk is the best choice for creating those light and fluffy pancakes we all love.
Growing up, I couldn’t stand the stuff. It poured out too thick and smelled horrible, and I never understood why Mama wanted to drink it in a chilled glass with a little salt. yuck.
But now that I bake cakes and cookies so often, I’ve grown to respect the buttermilk.
It really does make a difference in more than just pancakes. It’s acidic quality gives your baked goods a lift, creating a nice and fluffy texture, and its tangy taste–though in my opinion is horrible on its own–soaks in to add a little more depth and texture to the flavor. Think buttermilk biscuits as opposed to whatever those other so-called biscuits are and you’ll know what I’m talking about.
The best part? Buttermilk also keeps your baked goods from browning too quickly, so that your cakes and cookies come out of the oven more evenly baked and golden brown.
However, sometimes when I’ve forgotten to buy the buttermilk, I create my own version using lemons or vinegar to create a similar reaction.
When you’re in a pinch and your recipe calls for buttermilk, here’s how to make your own:
How To Make Your Own Buttermilk
–4 1/2 teaspoons of white vinegar OR lemon juice
–1 cup milk
Using a glass measuring cup, pour in the vinegar or lemon juice and then add enough milk that equals 1 cup. Let stand for about 15 minutes or so until it begins to sort of curdle. That’s all there is to it.
Now mind you, this is only when you’re in a pinch. Otherwise, plan ahead and buy a carton of buttermilk when you’re at the store. It really does make a difference in your baked goods. Think of it as your own grandma adding just a pinch of this and that to your recipes this year.
What about you?
What’s your favorite way to substitute when you’re in a pinch? Share your ideas with us.
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