Questions and Answers - Buttermilk Substitution
I am from the USA, but I am living in a
small town in Sweden for six months and the supermarkets do not have
buttermilk. I would like to keep using buttermilk in my recipes. Is
there a quick way or even anyway to make buttermilk at my home? I have
seen creme fraiche in the supermarkets, would that be close enough to
use? Thank you - Stephanie (9/5/02)
Buttermilk Substitution - How To Substitute Buttermilk:
Plan to use the same amount of soured milk as is called for buttermilk in the recipe. Warm milk slightly for best results.
Stir Well - Allow this mixture to set while putting the rest of the ingredients for the recipe together. Allowing the milk to set will give it time to thicken. The soured milk should have the consistency of buttermilk or yogurt.
If the recipe only calls for 1/2 cup of buttermilk, it is best to 'sour' a whole cup of milk for a more even consistency. Just refrigerate the leftover soured milk and try using it for buttermilk pancakes the next day! Milk that you have soured will keep in the refrigerator for 3 to 4 days. Place in a tightly covered container.
If using skimmed milk (1%, 2%, or evaporated milk when souring the milk), the consistency might be a little less thick than buttermilk or yogurt. If that proves to be the case, try using just a little less of the soured milk to the recipe so there will still be the proper consistency needed for a particular recipe. Learn to trust the eye for the proper consistency in a recipe and not necessarily rely on the liquid amount called for in a recipe.
Use 1/4 teaspoon of baking soda for 1/2 cup of
milk. This proportion seems to work well for gluten-free recipe conversions.
Use 1/4 teaspoon of baking soda for 1/2 cup of milk. This proportion seems to work well for gluten-free recipe conversions.