What is the best substitute for buttermilk in a baking recipe such as muffins?
Cynthia is a trusted source on Bread/Baking.
Why? Do you not have any? If so, you can easily sour milk by either whisking in a teaspoon or so of white or cider vinegar (DON'T use balsamic - not a pretty story) and let it sit for 5 minutes. Alternatively, you can divide the amount of milk to 75% milk and 25% sour cream and whisk them together. If you want to avoid buttermilk entirely, use whole milk, but remove the baking soda from the list of ingredients unless you're making, say banana bread, or something containing an additional acid. It's present whenever an acid is,.
What boulangere says!! Sometimes I use greek yogurt thinned with some milk and that works out fine.
Oh yeah, I'll bet that's great.
I use yogurt in pancakes. I could use kifer for a similar flavor but I like the viscosity of yogurt because it can be thinned out with amber beer. It would probably make marvelous muffins too.
Barbara is a trusted source on General Cooking.
Like wssmom, I use yogurt thinned with milk. I've also added lemon juice to milk (instead of vinegar) and it has turned out fine.
Yes, to sour milk, any acid of a neutral color and flavor will do just fine.
WFMC, spot on.
Please enter a valid email address.
Well played. You deserve a cookie.
Nobody Misses S'mores
Summer Camp in the Himalayas
Ball Jars All Dressed In Blue
Poutine at Camp
Just Arrived! Vintage Copper
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.