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Your dinner looks better than mine!

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buttermilk substitutes [Oct. 25th, 2009|06:23 pm]
Your dinner looks better than mine!



When I make a familiar, but not yet memorized recipe, I never think to look all the way through the recipe before I start mixing things. Which means, like today, I forget to make 'buttermilk' for the biscuits till I'm already done mixing everything else. Of course today I didn't have either milk or lemon juice, both of which I usually use for the 'buttermilk' substitute. I decided to plow ahead, mixing heavy cream and rice wine vinegar. I used probably twice as much of the rice wine vinegar as I would have the lemon juice (and I used the rice wine variety instead of white vinegar because I think the white vinegar is too starkly "vinegar" tasting with no other flavors to it). The biscuits came out wonderfully! There was a slight vinegar taste to the dough, which I didn't find the least bit objectionable, and I didn't notice any vinegar taste in the finished product.

[User Picture]From: shendoah
2009-10-26 02:04 am (UTC)
hahahah. I had to do this today too! I can't have dairy, so I've memorized the way to make "buttermilk" It's 1 Tablespoon vinegar to 1 cup milk, or in my case, rice milk. Let stand for 5 minutes and you have an excellent buttermilk substitute!
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[User Picture]From: bldrnrpdx
2009-10-26 02:38 am (UTC)
I hadn't thought of rice milk working for "buttermilk" - I don't know enough about the chemistry behind it. Will soy milk or almond milk work as well?
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[User Picture]From: shendoah
2009-10-26 03:05 am (UTC)
I've used soy milk too, and it works just as well. I've never tried Almond Milk. It's sweeter, so I don't know how much that will affect the result. Depending on the recipe you're using it in, it'd probably work just fine.

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