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asked by Zed almost 6 years ago

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4 answers 1877 views
9ae16185 c926 440b aee2 e06da25bf123  mlt yogateau 1
added almost 6 years ago

If you’re looking for a substitute, check thirschfeld’s answer here: http://bit.ly/zl5tlh

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16f72ccb 3197 434b a946 8e9e68a3715f  cristina 014 web final
added almost 6 years ago

Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for a few minutes. Or, mix 1 cup of plain yogurt with 1 cup of milk.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

The acid/milk trick works for baking, but if you want the buttermilk for a marinade (as for chicken) or as part of a sauce, it's not 100% equivalent. For baking, you can also find buttermilk powder (dehydrated buttermilk) that's shelf stable for just about ever. You add it in with your other dry ingredients, and use water for the liquid. But again, isn't going to work for marinating.

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0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 6 years ago

Yes..But as RobertaJ says the powder product is just fine. In fact it's more 'classic' in the acid balance than cultured buttermilk if you using it for a baking recipe. I will say the powder product should be frozen after opening to prolong its life and activity for baking. It works fine for me for marinating with rehydrating it with milk instead of water and making it a bit thicker (I just use my taste and eyes for that so it's not exact).

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