buttermilk sub
I always do the '1 tbsp white vinegar per 1 cup milk' buttermilk substitute--but if I'm making waffles for people who are lactose intolerant, what is the best way to go about substituting for buttermilk? Thanks
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I always do the '1 tbsp white vinegar per 1 cup milk' buttermilk substitute--but if I'm making waffles for people who are lactose intolerant, what is the best way to go about substituting for buttermilk? Thanks
4 Comments
recipe: https://food52.com/recipes/26840-sriracha-cheddar-cornbread-waffles
What are the other ingredients in your recipe? Leaveners are often adjusted to account for the acidity in buttermilk. ;o)