Advertisement
Share

Test Kitchen video tip: Buttermilk substitutions

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Old-fashioned buttermilk was the liquid left over after churning cream into butter. Today, it’s commercially made by adding bacteria cultures to milk, thickening the milk and giving it that tangy flavor.

If you have a recipe that calls for buttermilk but don’t have any on hand, you can improvise. Whisk 1 cup of milk with a tablespoon of lemon juice or vinegar (cider or white) and set the mixture aside for several minutes until it begins to curdle. Then use as needed.

Advertisement

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

ALSO:

Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
Twitter/noellecarter

Video credit: Myung Chun / Los Angeles Times


Advertisement