What do you do when you are in the middle of making a recipe, only to see that it calls for buttermilk but you don’t have any on hand? Never fear – making a buttermilk substitute is easier than you would imagine! I’m talking all about it over at the Cafe Zupas Blog today!
Something everyone should know! I hate when I get stuck without buttermilk but it happens more times than I’d like it to!
If only I had saw this this past weekend
I went out and bought buttermilk instead of making my own! ha
Ugh I hate when that happens! I think you can use this trick with nondairy milks too, but I haven’t tried it yet. There are some “buttermilk” pancakes calling my name though so now I will have to give them a whirl
Powdered buttermilk should be on everybody’s “pantry musts” list. I prefer it for baking, ’cause it’s perfectly consistent, and it gives me options when to make the liquid phase thicker. That being said I breed the wet stuff in a jar for pancakes. (Finish a carton, wash it out with milk, milk goes into a jar, jar goes onto the counter for a few hours, buttermilk goes in fridge.)
I use that method whenever I don’t feel like buying buttermilk, but I feel liek it’s still not the same. Maybe 2% milk is too low fat?