Don’t have time to buy buttermilk? Here is the best buttermilk substitute for recipes like pancakes, cookies, etc.
Buttermilk is a key ingredient in recipes like pancakes and cookies: but maybe you don’t keep it in your fridge all the time! This thick dairy product is common in baking recipes. But why is it necessary and what is the best substitute for buttermilk? Continue reading.
What does buttermilk do in recipes?
Why is buttermilk included in recipes? Could butter or milk not be enough? Traditionally, this flavorful fermented milk product was the leftover liquid from churning (hence “buttermilk”). It is used in recipes for the following reasons:
- It adds a tart undertone that enhances the flavor.
- It gives great height and helps with lifting! When baking soda and acidified dairy are combined into a paste, they release bubbles of carbon dioxide that help brighten everything you do.
Best Buttermilk Substitute:
Use milk with lemon juice or white vinegar.
The Best Substitute for Buttermilk? The most popular buttermilk substitute is using milk plus an acid: either lemon juice or white vinegar. This mimics the flavor and acidity of buttermilk. You can use most types of milk: whole milk, 2%, 1%, or even plant-based milk. (Skim milk is less than ideal due to its watery texture, but you can use it in a pinch.) Here’s how:
- Combine 1 small cup milk with 1 tablespoon lemon juice or white vinegar.
- Leave for 5 minutes before use.
Here are some recipes where you could use this buttermilk substitute:
