Buttermilk
After having a few people asking about buttermilk, I thought I would go ahead and put on these recipes and substitutes for buttermilk
Here is a complete how to for Buttermilk by David B. Fankhauser, Ph.D.
Buttermilk
1 c sweet milk
2 tblsp white vinegar
1 tsp soda
Mix milk and vinegar together; add soda and mix
again.
Buttermilk
1 qt skim or whole milk
1/4 c commercial buttermilk
Combine ingredients and mix well. Let set in warm place 16 to 24 hours or until thickened. Refrigerate. Save some as starter for next batch. Shake well or mix in blender before using or serving. Makes 1 quart.
Buttermilk
3 tblsp vinegar
1 qt sweet milk
For 1 quart of buttermilk, add 3 tablespoons vinegar to
1 quart sweet milk and shake well and let set about
1/2 day and it will be clabbered. Shake well until forms
buttermilk
substance, then it is ready to drink or use as desired.
If you're going to drink, let it get cold in refrigerator.
Buttermilk
1/2 c instant milk
1 1/2 c lukewarm water
1/4 c fresh buttermilk
Mix dry milk and water. Add buttermilk, cover and let
stand at room temperature about 8 hours until
thickened. Stir until smooth. Cover and chill.
Buttermilk
3 c lukewarm milk
1/2 c fresh buttermilk
Mix milk and buttermilk. Cover and let stand at room
temperature about 8 hours until thickened. Stir until
smooth.
Cover and chill.
Buttermilk
3 c. lukewarm fluid milk
1/2 c. fresh buttermilk
Mix fluid milk and buttermilk. Cover and let stand at
room temperature about 8 hours until thickened. Stir
until smooth; cover and chill. Makes 3 1/2 cups.
Note: Use lukewarm water to make fluid milk with
nonfat dry milk.
Buttermilk
1 qt nonfat milk (made from dry milk)
1 1/2 c fresh buttermilk
Stir these two ingredients together until well blended.
Let stand at room temperature until thickened
(clabbered).
The thickening process may take overnight or most of
the day. Stir until smooth. Chill.
Buttermilk
1 c water
2/3 c dry milk power
2 teaspoon white vinegar
Mix well, let stand 10 minutes.
Substitutes:
1 cup buttermilk = 1 cup yogurt
1 cup buttermilk = 1 cup milk PLUS 1 tblsp vinegar or lemon juice (let stand for 10 minutes before using in recipe)
1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
1 cup buttermilk = 1 cup water PLUS 4 tblsp powdered buttermilk (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
