SOY "BUTTERMILK"
This is a helpful substitution for those of us who can't have dairy products! I've used this many times with great success!
Provided by Kree6528
Categories Soy/Tofu
Time 12m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Mix together lemon juice and soy milk; let sit for 10 minutes.
- (An easier way to think about this is to put 1 Tbsp lemon juice into a measuring cup, then simply add soy milk until you have a cup)
- Add this to recipes as you would buttermilk!
- This also works with 1 Tbsp vinegar in place of the lemon juice.
HOMEMADE BUTTERMILK
Steps:
- Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
- Use as needed in a recipe, or cover and refrigerate until needed.
HOMEMADE BUTTERMILK
Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings
Provided by Good Food team
Time 5m
Yield Makes 250ml
Number Of Ingredients 2
Steps:
- Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.
Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
SOUTHERN BUTTERMILK BISCUITS
These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.
Provided by P48422
Categories Breads
Time 22m
Yield 10 biscuits
Number Of Ingredients 6
Steps:
- Preheat your oven to 450°F.
- Combine the dry ingredients in a bowl, or in the bowl of a food processor.
- Cut the butter into chunks and cut into the flour until it resembles course meal.
- If using a food processor, just pulse a few times until this consistency is achieved.
- Add the buttermilk and mix JUST until combined.
- If it appears on the dry side, add a bit more buttermilk. It should be very wet.
- Turn the dough out onto a floured board.
- Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
- Use a round cutter to cut into rounds.
- You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
- Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
- If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
- Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
- Do not overbake.
- Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
- The dough must be handled as little as possible or you will have tough biscuits.
- I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
- You also must pat the dough out with your hands, lightly.
- Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
- Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
- When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
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- Lemon-Buttermilk Bundt Cake. This classic lemon buttermilk cake is king among buttermilk recipes, and the lush fragrance of lemon and stone fruit will make you feel royal.
- Chocolate Zucchini Cake. Zucchini keeps this cake incredibly moist, while scattered chocolate chips (or chocolate pyramids) and chopped walnuts add texture and dimension.
- Buttermilk Waffles. This classic recipe from the Gourmet archives is just calling for butter and syrup. Or yogurt and berries. Or all of the above. Read on to learn how to make waffles that come out crispy every time.
- Orecchiette with Buttermilk, Peas, and Pistachios. This ideal pasta dish for spring gets its zip and velvety texture from buttermilk. Get This Recipe.
- Tomato-and-Cheese Cobbler. We all love a buttermilk biscuit-topped cobbler. But if you've never tried a savory one, the time is now. Get This Recipe.
- Double-Layer Vanilla-Buttermilk Cake with Raspberries and Orange Cream-Cheese Frosting. Buttermilk and fruit are best buds. They balance each other out, making this celebration cake excellent for an outdoor wedding—or any sunny afternoon in the backyard.
- Togarashi Cheesecake With Sorghum. Togarashi adds a sharp, spicy note that balances the richness of this tangy buttermilk and goat-cheese cheesecake. Get This Recipe.
- Red Velvet Cake With Blackberry–Cream Cheese Whipped Frosting. The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by layers of smooth cream cheese streaked through with a violet swirl of luscious blackberry compote.
- Smoked-Fish Chowder. This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.
- Blueberry-Ginger Slab Biscuits. These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.
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