best way to go?
1 Tablespoon vinegar or lemon juice into your milk of choice (rice, coconut, soy ... whatever). Should work. :)
Should have said into 1 cup of your milk of choice...
I second SeaJambon! It's a standard way to substitute "soured" milk products if you're dairy free.
I think they are looking for a non- dairy sub. Have you tried applesauce?
Emily is a trusted source on Scandinavian Cuisine.
You can replace buttermilk with the same amount of coconut milk plus a Tbs. of lemon juice. You could probably try something similar with soy milk, but I think coconut milk would be way tastier.
Soured soy milk will probably work - it depends if the buttermilk flavor needs to prominent.
Nothing out there says you have to use buttermilk or milk to make cornbread in fact a recipe from Hominy Grill in Charleston uses water. Water works great and I use peanut oil too. You could also use palm oil which has become the fav for non hydrogenated shortening. I added several grinds of black pepper over the top before baking. I also find if you use corn flour instead of meal you get a much more tender cornbread.
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)