If you are like me you don’t like buttermilk. I really don’t like it at all. In fact it is one of those foods (if you want to call it that) that can invoke my gag reflex with a single whiff. So we don’t ever have any on hand.
I really can’t think of a redeeming thing about buttermilk itself as a drink. However, I love it in foods especially southern american biscuits
What to do?
Every now an then I like to get up early and surprise everyone by making those biscuits. Usually I end up making something else though because I don’t want to have to shower, get dressed, and run to the store for buttermilk. So I end up making something else.
Well I decided to google it and came up with this: (look out family)
As it turns out you can make “clabbered” milk, it is a widely recommended substitute for buttermilk in baked goods.
Amount: 1 cup
Substitute: 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5-10 minutes)
Most sites say it important to wait for a bit for the milk to “clabber” or thicken before continuing on with the recipe. However, Cooks Illustrated found waiting may not be necessary. They found that the acid in the lemon juice immediately caused some of the casein proteins to coagulate but no further thickening occurred. So as they said “Adding lemon juice to milk simply acidifies it, allowing the leavening in the batter to do its job—the same role played by buttermilk. Since this change happens immediately, you can safely skip the resting time.” — YMMV
For other tips visit JaquesKitchen