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Old 11-25-2009, 02:42 AM   #1
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What is a substitute for buttermilk?

I don't keep it around the house and rarely have to use it, but every once in a while, I do find a recipe that asks for it. If I buy the entire container, I'm throwing out most of it. What can I substitute? I usually have 1% or skim milk, eggs and lite sour cream on hand. Sometimes plain lowfat yogurt.

Or is there shelf stable buttermilk in small packages avaialble? I've never thought of that before. . .

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Old 11-25-2009, 04:09 AM   #2
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1 tablespoon vinegar plus enough milk to equal 1 cup or 2/3 c plain yogurt plus 1/3 c milk can be substituted for 1 c buttermilk.
i've tried both and they work just fine for me!!!
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Old 11-25-2009, 05:31 AM   #3
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You can also use lemon juice or cider vinegar
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Old 11-25-2009, 09:54 AM   #4
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I find lemon juice better to sour the milk than vinegar just because of the flavor. Lemon juice doesn't have as lingering a flavor IMO.

Sub for buttermilk:

Equal amount of plain yogurt
Equal amount of soured milk (see instructions for "how to" above)

Good luck and tell us how it turned out.
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Old 11-25-2009, 06:12 PM   #5
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Does it have to be full fat milk? Will 1% or even skim work?


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Old 11-25-2009, 06:40 PM   #6
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Quote:
Originally Posted by Alix View Post
I find lemon juice better to sour the milk than vinegar just because of the flavor. Lemon juice doesn't have as lingering a flavor IMO. ...
I agree.
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Old 11-25-2009, 08:27 PM   #7
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You can use 1%, thats what I always use.
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Old 11-25-2009, 08:45 PM   #8
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You can also buy powdered buttermilk...you'll find it in the baking aisle.
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Old 11-26-2009, 12:10 AM   #9
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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?
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Old 11-26-2009, 01:36 AM   #10
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how about half and half cream?
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