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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

asked by Mary Grace almost 2 years ago
4 answers 596 views
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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 2 years ago

Almond milk works great. You can add a touch of lemon juice to the batter to give it a bit of tang.
What are the other ingredients in your recipe? Leaveners are often adjusted to account for the acidity in buttermilk. ;o)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

Thank you! I will play around with the baking soda/powder :)
recipe: https://food52.com/recipes...

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 2 years ago

Actually, I think that if you use a teaspoon of lemon juice to a cup of almond milk, or whatever ratio is your workaround for making buttermilk, the acidity should be fine, and you won't need to change the leaveners. Let us know how it turns out! ;o)

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added almost 2 years ago

You can substitute buttermilk with lactose-free yogurt.

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