Rec: Buttermilk -- Need a Substitute??- Create your own! Xpst

[Guest guest]

xpst: mc, veg, elf (lofat list)

 

Hi all,

 

Was cleaning out my MC cookbooks and thought this was just too handy to

bury. I think most of us will need the info at one time or another...so I

kind of organized it so we can save it. I love 'information' recipes and

MC makes them so handy to store and retrieve in an Information

cookbook. (Thanks to Jayni on TNT for first sharing the info.)

 

Brenda Adams

 

* Exported from MasterCook *

 

Buttermilk -- Need a Substitute??- Create your own!

 

Recipe By :Sandra J Leonard, Editor The Gluten-Free Baker Newsletter 361

Serving Size : 0 Preparation Time :0:00

Categories : Information

 

Amount Measure Ingredient -- Preparation Method

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*txt only*

 

No buttermilk on hand? Try souring regular milk to use in the place of the

buttermilk you are missing!

 

Here's how:

 

- - Warm the milk slightly for best results. (Microwave on HIGH for short

periods of time. For example, 25 seconds, then stir well. Repeat until

milk has been warmed through.)

 

- - Then, to each cup of warmed milk - add 1-1/2 Tablespoons of fresh

lemon juice, or 1-1/3 Tablespoons of cider vinegar to above milk

amount. Stir well.

 

- - Allow above 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. This proportion can be doubled. Note: At times the soured milk

will be extra thick, a bit more soured milk may have to be added to the

recipe to get the proper consistency.

 

- - Plan to use the same amount of soured milk as is called for buttermilk

in the recipe.

 

- - 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 3-4 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 of a non-dairy substitute to replace buttermilk in a recipe: In

testing of non-dairy substitutes, I have learned that some non-dairy

substitutes work using the above method and others don't. Don't be afraid

to experiment with brands that are available in your area.

 

- - If experimenting and wish to try to substitute buttermilk, or soured

milk in a gluten-free recipe that calls for regular milk, it is suggested

that you will need to add baking soda to the recipe if it doesn't call for

any. Add the baking soda to the dry ingredients and mix well. Do not add it

to the soured milk (some recipes may call for it to be added to the milk)

as it will cause the leaven quality in the baking soda to be lost in the

milk and not the batter/dough.

 

- - Use 1/4 teaspoon of baking soda for 1/2 cup of milk. This proportion

seems to work well for gluten-free recipe conversions.

 

Written by: Sandra J Leonard, Editor The Gluten-Free Baker Newsletter 361

 

Adapted for Mastercook (and edited a bit) by Brenda Adams (Jayni

<texpert originally sent the hints to TNT list 10/99)

 

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