"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-26-2017, 07:44 PM   #1
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 55
Buttermilk Sub.

Its easier for me to mix lemon juice with whole milk to get buttermilk.
1) Can I use Lime Juice for same effect?
2) White Vinegar or Apple Cider Vinegar work?
3) Anything else that will work?

__________________

__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 03-26-2017, 07:58 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,721
1. yes
2. yes
3. don't know

Consider this as a substitute: Buttermilk Blend

It lasts for a very long time in the fridge and works great.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-27-2017, 07:08 AM   #3
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,105
Buttermilk Blend is in the aisle with the canned and shelf stable milk, but, as Andy mentioned, goes in fridge after opening. Also, if you have dry ingredients (as in baking) mix the powder into your dry ingredients and add the extra water as instructed to your wet. Much easier than trying to dissolve the powder into the water first.
__________________
medtran49 is offline   Reply With Quote
Old 08-12-2017, 07:47 PM   #4
Cook
 
milford's Avatar
 
Join Date: Mar 2016
Location: Bedford, Oh
Posts: 55
Update to Buttermilk Sub Question...

I know this is kind of late, but I have a question regarding the "Buttermilk Blend."

Is there enough acid in this? My hobby is making cornbread. Requires buttermilk. On some web sites, I have read that this "Blend" does not contain enough acid to get a reaction from Baking Soda. Any comments?

If I use the lemon juice with whole milk, and leave this in the fridge overnight in a glass jar, does anyone know if enough gas/pressure will form to explode the glass jar?

Thanks for any help.
__________________


I didn't do it, and you can't prove it!
anonymous
milford is offline   Reply With Quote
Old 08-12-2017, 07:59 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,721
Quote:
Originally Posted by milford View Post
I know this is kind of late, but I have a question regarding the "Buttermilk Blend."

Is there enough acid in this? My hobby is making cornbread. Requires buttermilk. On some web sites, I have read that this "Blend" does not contain enough acid to get a reaction from Baking Soda. Any comments?

If I use the lemon juice with whole milk, and leave this in the fridge overnight in a glass jar, does anyone know if enough gas/pressure will form to explode the glass jar?

Thanks for any help.
I use it in my cornbread recipe all the time. The powder goes in with the dry ingredients and I add the water with the wet ingredients. I get perfect cornbread every time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-12-2017, 07:59 PM   #6
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,478
Quote:
Originally Posted by milford View Post
I know this is kind of late, but I have a question regarding the "Buttermilk Blend."

Is there enough acid in this? My hobby is making cornbread. Requires buttermilk. On some web sites, I have read that this "Blend" does not contain enough acid to get a reaction from Baking Soda. Any comments?

If I use the lemon juice with whole milk, and leave this in the fridge overnight in a glass jar, does anyone know if enough gas/pressure will form to explode the glass jar?

Thanks for any help.
It's been my experience that there's no need to do an overnight process. When I'm out of buttermilk, I just put a tablespoon of lemon juice in a measuring cup and add enough milk to make 1 cup. Then I put it on my countertop and let it rest while I prepare the rest of my ingredients. By the time I need it, it's clotted enough to use.

Never had any experience with "blend" as you mentioned.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-12-2017, 08:46 PM   #7
Assistant Cook
 
Join Date: Jan 2015
Location: Portland, OR
Posts: 5
What are the ingredients for the blend?
__________________
everylastbite is offline   Reply With Quote
Old 08-12-2017, 09:12 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,721
Quote:
Originally Posted by everylastbite View Post
What are the ingredients for the blend?


SEE NUTRITIONAL INFORMATION

INGREDIENTS:

A cultured blend of sweet cream churned buttermilk, sweet dairy whey, and lactic acid.

CERTIFIED KOSHER

GLUTEN & NUT FREE
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-12-2017, 09:34 PM   #9
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 3,105
I've never had a problem using it. In fact, I used it tonight in our dumplings and it worked just fine.
__________________
medtran49 is offline   Reply With Quote
Old 08-12-2017, 09:56 PM   #10
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 2,759
I've used this for years now in
ANYTHING that calls for Buttermilk!
Buttermilk Blend
We don't drink buttermilk, so therefore
I don't have it on hand, nor do I
keep lemons readily available either.
This powdered buttermilk works great
in any recipe I've made that calls for
buttermilk, AND it keeps in the `fridge FOR EVER
(I just bought a new container and it's good until the end of 2021)!
__________________

__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
butter, buttermilk, milk

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.