Sunday, August 26, 2012

How to Make "Buttermilk"

Why, oh, why do They still resist the idea of putting buttermilk in smaller containers? I mean, who the hell ever* uses up a half gallon of buttermilk before it goes bad? You can even buy LIQUOR in small containers, and don' nobody ever be drinking teeny bits of that. Shoo.

*my Granny, that's who. She...::gulp::...drank it. Like...by the glass. Shudder and gag.

I mean, given the already sour odor of the stuff, how can you even tell when buttermilk's gone bad?

When Buttermilk Goes Bad (by Adam Rewis)
 ...oh.

So here's what to do when you only need a cup of buttermilk to bake, say,

The Buttermilk Imposter 




Ingredients:
1 T lemon juice or white vinegar
Approximately 1 cup sweet milk
 



 Squeeze a lemon. Or buy the little plastic lemon of lemon juice at the sto'. 
Or get yourself some white vinegar.
For every cup of buttermilk your recipe calls for, you'll need 1 T of lemon juice or vinegar.









Put 1 T lemon juice/vinegar in the bottom of a measuring cup, and add sweet milk until you have one cup of liquid.

No, that is not a product spot. Organic Valley does not pay me to advertise for them. Why would you even ask that.

Organic Valley is the best ever! Buy their products! BUYYYY THEIR PRODUCTS.














Give it ten minutes. While you're waiting, do that dance that says, "I'm not setting myself up to throw away 3/4 of a jug of buttermilk!"

Why aren't you dancing? I said DANCE.








Buttermilk!

4 comments:

Emily Wise said...

I enjoy a good glass of buttermilk every now and then. You should give it a chance! :)

Oh, the Humidity! said...

Haha, oh all right. In the spirit of "don't knock it till you've tried it." ;)

Anonymous said...

Hi there across the Big Pond! This is Anna fron Holy Island, Northumberland, UK.

Sorry I don't understand the profile-thing below cos I don't normally post comments! Clearly I am not anonymous tho.

I would normally substitute soya milk for cows and dairy-free marg for butter.

Would this work?

Oh, the Humidity! said...

Hi, Anna! I did a little research on your question, and found that all milk replacements (except for rice milk because of the lower protein content) substitute for the above recipe exactly. So if you use soy milk: 1 T lemon juice/vinegar, enough soy to make 1 cup. Let stand 10 minutes. As for the dairy-free margarine, I say go for it! Pretty sure it works the same ;)

Good luck!

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