Buttermilk is a key ingredient in many Anglo-Saxon recipes, for example it is used to give pancakes a special texture and flavor. Since it is difficult to find in Italy, you can easily make a worthy substitute using milk and a liquid with a high acidity, such as vinegar or lemon juice. Read on to find out how to make a perfect buttermilk substitute.
Ingrediants
- 240 ml of whole or semi-skimmed milk
- 1 tablespoon (15 ml) of lemon juice or white wine vinegar
- 2 small teaspoons of cream of tartar (optional)
- 180ml yogurt, sour cream, or kefir (optional)
Steps
Method 1 of 2: Make a Buttermilk Substitute with Milk
Step 1. Pour one tablespoon (15ml) of lemon juice or vinegar into 240ml of milk
Lemon juice and vinegar have a high acidity and are among the most suitable ingredients to obtain a valid substitute for buttermilk starting from milk. Pour the milk into the measuring cup and then add a tablespoon (15 ml) of lemon juice or vinegar.
- You can use whole or semi-skimmed milk. The skim one contains very little fat, so it won't curdle properly.
- Most cooks prefer to use lemon juice to curdle milk, as it has a lower acidity, but white wine vinegar is just as effective.
- You can vary the doses, keeping the proportions, to prepare a greater quantity of buttermilk, according to your needs. For example, you can use 480ml of milk and 2 tablespoons (30ml) of lemon juice or vinegar.
Step 2. Stir the milk and let it rest for 5-10 minutes
Stir it briefly to distribute the lemon juice or vinegar. During the resting phase, the milk will begin to curdle. You will notice that solid parts will start to form: they are the result of adding lemon juice or vinegar that have a high acidity.
The milk will thicken, but it will never become as thick as real buttermilk. However, it can replace it excellently in your recipes
Step 3. If you prefer, you can use cream of tartar
Pour the milk into the measuring cup and add two scant teaspoons of cream of tartar (about 8-9 g). As with the previous method, which uses lemon juice or vinegar, mix the milk briefly and let it sit for 5-10 minutes. During this time it will coagulate slightly.
Step 4. Use the buttermilk substitute as you would the real one
Incorporate it into the other ingredients in the recipe, including the solid parts that were generated during the curd. Take a cue from the following ideas, no one will notice the difference. Try out some of the following recipes:
- Buttermilk pancakes;
- Buttermilk biscuits;
- Buttermilk Fried Chicken;
- Buttermilk salad dressing;
- Buttermilk Scones.
Step 5. Find out how real buttermilk is made if you want to deepen your culinary knowledge
Buttermilk is a by-product of the process that allows you to make butter with cream. A culture of lactic ferments is added to the cream which separates the fat part (the butter) from the liquid part. This residual liquid is buttermilk.
This means that by making real buttermilk, you will also get butter
Method 2 of 2: Make a Buttermilk Substitute with Yogurt or Sour Cream
Step 1. Combine 180ml plain yogurt and 60ml water
Stir until the two ingredients are well blended. You will get a thick and slightly tart liquid that will have a texture and taste similar to that of buttermilk.
- You can substitute whole or semi-skimmed milk for water to get a richer texture alternative to buttermilk, especially if you want to use low-fat yogurt.
- If you are using very thick yogurt, such as Greek yogurt, you may need to add a little more liquid to achieve the desired consistency.
Step 2. Try using sour cream and water in a 3: 1 ratio
If you don't have plain yogurt in the fridge, combine 180ml of sour cream with 60ml of water. Stir until you get a buttermilk-like consistency.
As with yogurt, you can use milk instead of water to get a creamier buttermilk substitute, especially if the sour cream is "light"
Step 3. You can also use kefir with water, always respecting the ratio of 3: 1
Kefir is as effective as yogurt and sour cream, however it has varying density that will force you to improvise, adding more or less to get the right texture. Pour 180 ml of kefir into a bowl and add the water a little at a time, stirring, until the mixture is similar in consistency to buttermilk.
Again, you can replace the water with milk if you wish
Step 4. Use the buttermilk substitute you made with yogurt, sour cream or kefir in your recipes
The texture and taste will not be the same as real buttermilk, but the effort is minimal and generally gives excellent results. Experiment and evaluate the differences between this buttermilk substitute and what you can get by using vinegar or lemon juice and milk.
