Butter Milk Recipe

Use this simple substitute if you are making a recipe that needs buttermilk and you won't need to buy any.

Preparation time: 5 minutes



Ingredients:

• 1 cup of milk (skimmed, low fat or whole)
• 1 tablespoon white vinegar or lemon juice

Procedure:

• Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup
• Add enough milk to bring the liquid up to the one-cup line and stir
• Allow it to stand for 5 minutes. Then, use as much as you need for your recipe

Buttermilk is a slightly sour milk. The sourness of buttermilk comes from acids in the milk, most notably, lactic acids. Because the proteins in buttermilk are slightly curdled, buttermilk is slightly thicker that regular milk, but not quite as thick as cream. Buttermilk is also usually much lower in fat that regular milk and cream.

Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a backer's dream, when baking soda is combined with the lactic acids of buttermilk, the soda releases carbon dioxide that when heated, releases tiny bubbles that expands, lift and lighten whatever you are baking.

Here are some other procedures for making Buttermilk substitutes;

For Yogurt and Milk

• Mix 3/4 cup plain yogurt with 1/4 cup of milk
• Stir and make it a quick substitution for buttermilk

For Milk and Cream of Tartar

• Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar
• To ensure that the mixture does not get lumpy, mix the cream of tartar with 2 tablespoons of milk. 
• Then, add the rest of the cup of milk

Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch