You don’t know what buttermilk is? Even I had no idea what it is until I started browsing the net for recipes and found many of them calling for buttermilk. 🙂 From the name, buttermilk might seem to be something like milk with a high fat content.
Actually buttermilk is milk containing lactic acid which gives it a sour taste and makes it thicker than plain milk due to curdling of the milk protein, casein. Traditional buttermilk is the liquid leftover after extracting butter from churned yogurt while commercially available cultured buttermilk is pasteurized milk which has been inoculated with a culture of lactic acid bacteria.
If you are out of buttermilk or it is not commercially available in the region where you live, here’s what you can use as a substitute:
- To 1 cup of plain milk add 1 tbs of white distilled vinegar (can be replaced by apple cider vinegar or lemon juice) and let it stand for 5 mins. Then go ahead and use it in any recipe calling for buttermilk. 🙂 Isn’t it so simple and easy?!
- Another alternative is that you can just use the same amount of plain yogurt instead of buttermilk.
Hope you’ll find this helpful! 🙂