Plain unsweetened kefir can serve as a substitute for buttermilk. Kefir is a fermented milk drink similar to a thin yogurt, made from kefir grains and milk which results in a tart, slightly fizzy beverage. Its consistency is generally more liquid than buttermilk. In recipes, kefir can replace buttermilk at a 1:1 ratio. For instance, … Read more
Milk combined with cream of tartar can be used as a substitute for buttermilk. This mixture aims to mimic the acidity and tanginess of buttermilk for use in baking and cooking. To substitute buttermilk with milk and cream of tartar, the typical ratio is about 1 3/4 teaspoons (5 grams) of cream of tartar per … Read more
Cultured buttermilk powder is a dehydrated form of buttermilk. It’s made by removing the moisture from liquid buttermilk that has been cultured, meaning it has been fermented with lactic acid bacteria. As a substitute for buttermilk in recipes, cultured buttermilk powder can be an excellent option. T o use it, you typically mix a specified … Read more
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 … Read more
Plain yogurt can be a good substitute for buttermilk in recipes due to its similar acidic and tangy flavor profile, which can help in activating baking soda and achieving a tender crumb in baked goods. Here’s how and why it works well, along with how to prepare the substitute and recipes it’s good in: Acidity: … Read more