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09-25-2009, 09:46 AM
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#1 | | | | | | | Assistant Cook
Profile: Join Date: Sep 2009
Posts: 7
| | Can Kefir Be A Sub For Buttermilk? Hello all,
I’m new here so please forgive me if this question has been answered in the past already.
Is it possible to substitute kefir for buttermilk in a recipe?
I guess I’m mainly talking about baking recipes.
I love to drink kefir so always have some in the fridge but rarely buy buttermilk and when I do what doesn’t get used in a recipe gets wasted.....
While back I tried using kefir instead of buttermilk to make crème frache and after more then 24 hours ended up pouring it down the drain because “nothing” happened. So I figured I ask this time before I start changing stuff around in a recipe.
BTW I’ve only discovered this site few days ago but WOW already absolutely love it.
It’s very addictive to read. :)
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09-25-2009, 09:54 AM
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#2 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,062
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Welcome to the site. We are very happy you joined us.
I am not sure about the Kefir. I am sure someone else will have an answer for you on that. Here is a way to make a buttermilk substitute when you need it though. It is very easy and quick and works perfectly.
Put 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. Let this mixture stand for 5 minutes. After that you can use it however you would use buttermilk.
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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09-25-2009, 09:58 AM
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#3 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Michigan
Posts: 280
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Looks like it might! In most recipes calling for buttermilk, the acidity of the buttermilk is important to react with the leavening agent. From what I could find online, the pH of kefir is pretty similar to that of buttermilk. I've never tried it myself, though!
I've used yogurt in place of buttermilk before, but thinned it down a little with milk to more closely match the thickness of buttermilk. You might keep that in mind too. Have fun experimenting!
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09-25-2009, 11:26 AM
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#4 | | | | | | | Assistant Cook
Profile: Join Date: Sep 2009
Posts: 7
| | Thank you very much for the answers.
I’ll definitely experiment with both the kefir and with making my own buttermilk as needed.
Also *blush* my apologies for originally posting it in a wrong section. | | |
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09-25-2009, 11:28 AM
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#5 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,062
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No need to apologize. This is a very large site with many different sections. It is easy to miss which area a thread is best suited.
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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09-25-2009, 01:28 PM
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#6 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,171
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When I first got here, I posted in the wrong section. I was beaten and left on the side of the road with a sign warning others of my crime.
Thank goodness the rules have changed!!
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying.  | | |
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09-25-2009, 01:29 PM
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#7 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,062
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Yeah, we no longer leave a sign.
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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