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Eek! substituting almond milk for regular to make buttermilk for my blueberry muffins, is this what it's supposed to look like?

9fbee253 a633 4c01 9571 c3c9ed0c9a64  121117 eek substituting almond milk for regular to make buttermilk for my blueberry muffins is this what it s supposed to look like

asked by rebaEm about 3 years ago
6 answers 2137 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 3 years ago

Did you add vinegar to the almond milk? What happens when you whisk it?

927c65cd 2e6b 42c2 b0e6 70e25c5c84b0  icelandnlights
added about 3 years ago

Because buttermilk has a lot of fat in it, I would add butter (earthbalance is a great dairy free brand) or canola oil to try to mimic the buttermilk effect.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added about 3 years ago

Most buttermilk is low fat. You rarely see whole fat buttermilk, and the it is only around 4% milk fat, so don't try adding more fat to compensate as suggested above.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

well, i had to abandon and use a different recipe because i was running out of time. but when i whisked it, it stayed the same consistency. i used a cup of unsweetened vanilla almond milk and 1 TBSP of apple cider vinegar

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

yeah, I don't think you can sub for buttermilk that way. But simply adding some lemon juice to the recipe might do the trick

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added about 3 years ago

You can substitute a soured non-dairy milk for buttermilk. I've done it many a time; it is the almond milk that is the problem. I've had the best success with unsweetened soy milk and unsweetened rice milk. In turns of mimicking buttermilk, the soy curdles and has the taste, look, and thickness of cultured buttermilk. I know that almond milk has the best taste and probably the best health quotient--but I've found success with soy.