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Old 12-11-2006, 03:13 PM   #1
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Using Soured Skim Milk to Replace Buttermilk?

My dinner tonight calls for 1 c of buttermilk (in a cornbread crust) but I have no buttermilk on hand. Does the lemon juice trick work with skim milk?

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Old 12-11-2006, 03:14 PM   #2
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Yes it does. Do you know the proportions to use?
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Old 12-11-2006, 04:05 PM   #3
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You'd better refresh my memory, if you don't mind! I've looked in a couple of my cook books and they both give different rations.
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Old 12-11-2006, 04:08 PM   #4
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I do 1 tsp of lemon juice for every 1/2 cup of milk. Is that what you have?
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Old 12-11-2006, 04:10 PM   #5
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That's one of the ones I have. The other said 1 1/2 Tbsp for every cup. I think I'll stick with yours. You let it sit for a few minutes then, too, right?
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Old 12-11-2006, 04:12 PM   #6
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Yep, doesn't take long though. Hope it all works out OK.
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Old 12-11-2006, 04:21 PM   #7
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I've always used 1 tablespoon per 1 cup of milk. Never had a failure. Works like a charm.
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Old 12-11-2006, 04:24 PM   #8
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I've been known to use 2 TBS per cup of lime juice. It's not going to hurt anything to use more - and it works pretty fast too!
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Old 12-11-2006, 04:39 PM   #9
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Isnt buttermilk from the store fat free?

I never use it but know someone who (bizarrely) drinks the stuff because she thinks it tastes better than skim milk.
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Old 12-11-2006, 06:47 PM   #10
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Quote:
Originally Posted by kitchenelf
I've been known to use 2 TBS per cup of lime juice. It's not going to hurt anything to use more - and it works pretty fast too!
Hey Elfie, isn't lime juice pretty sour already? *heeheehee*
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