"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Thread Tools Display Modes
Old 11-26-2009, 06:36 AM   #11
Sous Chef
Join Date: Oct 2007
Posts: 808
Originally Posted by mexican mama View Post
how about half and half cream?
But that won't have the acidity of buttermilk.

Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 11-26-2009, 09:26 AM   #12
Head Chef
Join Date: Dec 2008
Posts: 2,297
probably meant half and half for the milk base to which vinegar/lemon juice is added. (that's how I understood it)
yep, that would work, too.


Wyogal is offline   Reply With Quote
Old 11-26-2009, 09:52 AM   #13
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by jkgourmet View Post
Does it have to be full fat milk? Will 1% or even skim work?
It will work just fine. Buttermilk is actually low fat - the fat has been removed by being churned into butter.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 02-02-2010, 01:35 PM   #14
Senior Cook
JamesS's Avatar
Join Date: Feb 2010
Location: VA
Posts: 264
Originally Posted by jkgourmet View Post
I've seen the powdered buttermilk, but alway decided against it. Do those of you who use powerdered Butermilk think that it would be ean inferior product?
Our local grocery dropped buttermilk entirely a couple of years ago, so I've been using the powdered enzyme since. It's really not bad. It has to be refrigerated once opened, and it's a real pain in the nether regions to mix as it likes to clump, but it does the job. Wherever possible, it's best to combine it with the dry ingredients and add the water to the wet. Sometimes, you have to use it wet though...plan on lots of whisking and scraping. I've used it in biscuits, making cheesecake, marinating chicken to be fried and probably some other ways that aren't coming to mind. It really doesn't change the recipes much at all.
JamesS is offline   Reply With Quote
Old 02-02-2010, 01:47 PM   #15
Head Chef
letscook's Avatar
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,957
i have use the powdered many times without problems good to have on hand but mostly i use the vingaer in the milk . never thought of yogurt goin to try that
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 02-02-2010, 02:57 PM   #16
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
I use the 1 Tblsp white vinegar + milk = 1 cup method with my biscuits.

Remember when making the substitution sometimes the recipe called for BM for the twang it adds and sometimes for the acidic value, which is needed with other ingredients. Making a substitution may not always make the recipe come out as intended.
DaveSoMD is offline   Reply With Quote
Old 03-29-2010, 01:45 PM   #17
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,585
I bought the powdered buttermilk, and thought it was a total waste of money. Dang, that stuff is expensive. Back to doing the lemon juice with fat free milk, because I never have any other kind of milk on hand.

Now if I was doing my mama's buttermilk pie, that's another thing.
Nothing but the best buttermilk will do, and that would be Knudsen's in this part of my world.
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-05-2010, 02:02 PM   #18
Assistant Cook
Join Date: Apr 2010
Posts: 19
I also keep powdered buttermilk on hand. Just a thought, if you have pantry space for it.
SusieQTX is offline   Reply With Quote
Old 04-07-2010, 05:45 AM   #19
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
There is a huge difference between baking and making other kinds of dishes. I make my own "ranch" dressing (my husband calls it "Claire's super secret sauce") and will use buttermilk, yogurt, or milk & vinegar. BUT I would not count on it to react correctly in any baking recipe, because I don't bake. Oh, yes, for blintzes I've actually been known to use cottage cheese with a touch of lemon juice (blended well).

Claire is offline   Reply With Quote

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 07:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.