One recipe asks you to use buttermilk, but you don't remember ever buying it or even hearing about it. Fortunately, it is possible to replace it in a very simple way: you will need vinegar and milk. It's not ideal for a recipe where it's the star (like buttermilk cake), but it's perfect for dishes where the sour taste helps to achieve a light, spongy texture, like pancakes and soda bread.
Ingrediants
Buttermilk based on milk and vinegar
Servings: 1 cup
- 1 1/2 tablespoons of white vinegar
- 1 scant cup of milk
Buttermilk Pancakes with Fruit
Servings: 4-6
- 2 cups of flour
- 60 g of sugar
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 15 g of baking powder
- 2 eggs
- 2 cups of buttermilk
- ½ stick of butter
- 1 cup of fruit
Soda bread
Servings: 16
- 3 cups of flour
- ½ cup of wholemeal flour
- 1 tablespoon of sugar
- 2 teaspoons of salt
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 8 tablespoons of cold butter
- 300 ml of whey
Steps
Method 1 of 3: Make Buttermilk Using Milk and Vinegar
Step 1. Pour 1 1/2 tablespoons of white vinegar into a measuring cup
- Buttermilk is a sour-tasting milk by-product. You can get it at home by then adding an acidic substance to the milk. The acid curdles the milk slightly, thickening it. In addition, it helps to make sweets rise by means of a chemical reaction. When mixed with baking soda (a base), the 2 ingredients produce carbon dioxide, creating bubbles inside the cakes. This process allows to obtain an aerated consistency.
- You can replace white vinegar with lemon juice. You can use other types of vinegar as well, but they can alter the flavor of the finished product.
- You can get more buttermilk by doubling the doses of vinegar or lemon juice.
Step 2. Make a cup of milk
- It is not necessary to fill it completely. A meager cup is enough.
- You can use whole, semi-skim, skim or cream milk.
Step 3. Mix the ingredients with a spoon
Step 4. Leave the preparation on for at least 5 minutes
It may take up to 15 minutes to wait. During the shutter speed you can place it on the kitchen counter.
Step 5. Mix the preparation
Make sure it has thickened a bit - it should lightly coat the back of a spoon. You should also observe clots within the milk. If you taste it, it should have a slightly sour taste.
Step 6. Use the preparation as you would use buttermilk
As for dessert recipes that involve buttermilk, use it in equal proportions.
Method 2 of 3: Buttermilk and Fruit Pancakes
Step 1. Sift the dry ingredients, ie ½ teaspoon of salt, ½ teaspoon of baking soda, 15 g of baking powder, 60 g of sugar and 2 cups of flour
If you don't have a sieve, you can use a fine mesh strainer. Sift the ingredients into a bowl.
To sift with a colander, shake it gently or tap the rim to sift the ingredients through the holes
Step 2. Melt the butter
Put ½ stick of butter in a microwave-safe bowl. Heat it until it melts.
Step 3. Pour the wet ingredients into another bowl:
2 eggs, 2 cups of buttermilk and melted butter. Mix the ingredients thoroughly with a whisk.
Step 4. Pour the wet ingredients over the dry ones and mix the batter gently
This type of batter can have lumps. If you mix more than necessary, the pancakes will be thick
Step 5. Prepare the pan
Put a knob of butter in it and let it melt over medium heat.
Step 6. Pour 80ml of batter into the pan
Sprinkle a handful of fruit on the pancake.
You can use blueberries, strawberries, or raspberries, to name just a few types of fruit, whether they are fresh or frozen. However, if you are using larger fruits, such as strawberries, you should chop them first. You can also try banana bits or chocolate chips
Step 7. Let the batter cook
Each pancake should cook for a couple of minutes per side. Wait for bubbles to form on the surface of the batter. When they start to pop, flip the pancake.
Step 8. Finish cooking the pancakes
Continue pouring 80ml of batter into the pan at a time until you're done. If necessary, add more butter. You can keep the pancakes in a warm oven until they are ready to serve.
Method 3 of 3: Soda Bread
Step 1. Preheat the oven to 180 ° C
Place a baking sheet with parchment paper and set it aside.
Step 2. Mix the dry ingredients in a large bowl
Calculate 3 cups of all-purpose flour, ½ cup of whole wheat flour, 1 tablespoon of sugar, 2 teaspoons of salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder.
Step 3. Cut the butter into small pieces with a sharp knife
Step 4. Mix the butter and dry ingredients with the help of a dough whisk, 2 butter knives or your hands (wash them first)
If you're using table knives, intersect them on the batter, using the meeting points to cut and shrink the larger pieces of butter. The mixture should be crumbly, with very small pieces of butter
Step 5. Add other ingredients, such as dried cranberries, caraway seeds, raisins, dill, rosemary, or cheddar cheese
As for the toppings, use no more than 1-2 tablespoons of the ingredient of your choice. As for the solid ingredients you decide to add, such as blueberries, raisins, or cheddar cheese, you can use up to 1 cup. Cheese can be sprinkled on the surface after forming the loaf, but before baking
Step 6. Pour 2 cups of buttermilk and mix well until smooth
Step 7. Sprinkle some flour on a clean surface or silicone pastry board
Place the mixture on the flour and knead it.
To knead, hit the preparation with your fists, then fold it over on itself. Repeat the process 8-10 times. Once finished, the dough should be very compact and homogeneous
Step 8. Make a ball with the dough, then flatten it until you get a disk, with a thickness that does not exceed 4 cm
Step 9. Place the dough on the baking sheet you have prepared
Mark it on the surface by drawing an X, penetrating it about halfway.
Step 10. Bake the bread for an hour, turning it around after about 30 minutes
It will be ready when the surface is golden and crunchy.
