Any baker can forget to buy buttermilk at the store. Luckily, there are several substitutes for buttermilk that you can find in your refrigerator. Double cream needs to be curdled a bit to attain a properly sour flavour. There's no need to worry about baking with curdled cream, as long as the curdling is controlled. This can be done with just a bit of lemon juice or vinegar. Sour cream also works as a buttermilk substitute.
- Skill level:
Things you need
- 1 tbsp vinegar or lemon juice
- 1 cup double cream
- 1 cup sour cream
Add 1 tbsp of lemon juice or vinegar to 1 cup of double cream, or adjust this ratio to the amount of buttermilk called for in a recipe. Stir well.
Allow the cream to sit for five minutes to slightly curdle. Use the curdled cream as a substitute for the buttermilk in your recipe.
Use 1 cup of sour cream as a substitute for 1 cup of buttermilk if lemon juice or vinegar are not available.
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