Buttermilk Substitution For Baking Recipes
BUTTERMILK SUBSTITUTION FOR BAKING
Make and share this Buttermilk Substitution for Baking recipe from Food.com.
Provided by Debbwl
Categories < 15 Mins
Time 3m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Add vinegar to milk.
- Let sit for 2 to 3 minutes.
- Use in recipe calling for buttermilk.
BUTTERMILK SUBSTITUTE
Why buy buttermilk when you can make your own cheap and easy at home?
Provided by Tigerlilly
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Stir milk and lemon juice together in a bowl; let sit for 5 minutes.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 12.7 g, Cholesterol 19.5 mg, Fat 4.8 g, Fiber 0.1 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.2 mg, Sugar 11.8 g
THE BEST BANANA BREAD
It's the best because this is the banana bread recipe that is Martha's go to. She included the recipe in her first book Entertaining and has been making it ever since. The batter for her easy-to-make favorite is enriched with sour cream, which gives it a subtle tang and super moist texture. Be sure to use really ripe but not bruised bananas and add chopped walnuts or pecans-Martha always goes with pecans. She says your family will "go bananas" for this old-fashioned quick bread.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
- Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
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- Acidified Milk. Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using.
- Watered-Down Yogurt. Whisk a bit of milk or water into plain, unsweetened yogurt until you get a buttermilk-like consistency. The proportion will depend on the thickness of your yogurt, but generally it'll be around 1/4 liquid with 3/4 cup yogurt.
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- Kefir. No tinkering needed for this one: substitute equal parts kefir for buttermilk in any recipe—just make sure it's unsweetened, unflavored kefir. (Use any additional leftover kefir to make this lovely beet soup.)
- Cream of Tartar and Milk. Have some cream of tartar in the house from the last time you made meringues? Bingo! Whisk 1 3/4 teaspoons cream of tartar into one cup of milk.
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