🔕 🔔
Loading…

My Basket ()

All questions

Subsituting buttermilk, with a twist?

So I know it's possible to substitute buttermilk with sour cream in a cake recipe. I also know from experience that I can substitute sour cream with chèvre for plenty of things. But I'm about to start a post baby cake for my boss and I've wondering if anyone has a second opinion on whether I can use chèvre instead of buttermilk in a chocolate beet cake? I'm leaning towards yes, thinned down with some milk, but would like to hear what y'all have to say. Before you ask, I live on a goat dairy hence the abundence of cheese to be throwing 'round

asked by morgan 30 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 348 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 27 days ago

I'm sorry you didn't get an answer to this in time morgan. I think it sounds good, personally. How did the cake turn out?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 27 days ago

I have an opinion on this, but a very uneducated one. I don't think it will work. I don't believe chèvre has the moisture content or acidity that sour cream or buttermilk has. If you thin it down with milk, you'll end up with less acidity. When I have milk but not buttermilk, I just acidulate it with pretty much whatever I have (lemon, vinegar, etc.), you don't really end up tasting it in the final product.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 25 days ago

Hi! So, there was a delay in the cake baking, it ended up perfectly fine with the chèvremilk. I checked the ph out of curiosity after Piece of Layercake's suggestion, it was 4.72, according to the allmightly Google, buttermilk has a ph in the 4.2 to 4.8 range so it fit nicely in there

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 25 days ago

So happy to hear it worked well, thanks for reporting back!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.