Soured cream can be a good substitute for buttermilk in recipes because it has a similar acidic property that can react with baking soda or baking powder to provide leavening.
The acidity in both buttermilk and soured cream helps to tenderize gluten, giving baked goods a softer texture and can enhance flavor.
Soured cream typically has a thicker consistency, making it suitable for recipes that require a denser texture.
For recipes that call for a thinner consistency similar to buttermilk, you can thin soured cream with milk or water.
This will not only adjust the consistency to resemble that of buttermilk but also will moderate the fat content, which could be higher in soured cream.
To make the substitute:
- 180ml soured cream
- 50ml milk or water
- Whisk together the sour cream and milk (or water) then use as needed.
Soured cream as a buttermilk substitute is particularly good in recipes like:
Remember to adjust the amount of liquid you’re adding based on the desired consistency of the batter or dough.