Buttermilk and Substitutes and Recipes

[Kitchen Witch]

Buttermilk

1 c sweet milk
2 tblsp white vinegar
1 tsp soda

Mix milk and vinegar together; add soda and mix again.

Buttermilk

1 qt skim or whole milk
1/4 c commercial buttermilk

Combine ingredients and mix well. Let set in warm place 16 to 24 hours or until thickened. Refrigerate. Save some as starter for next batch. Shake well or mix in blender before using or serving. Makes 1 quart.

Buttermilk

3 tblsp vinegar
1 qt sweet milk

For 1 quart of buttermilk, add 3 tablespoons vinegar to 1 quart sweet milk and shake well and let set about 1/2 day and it will be clabbered. Shake well until forms buttermilk substance, then it is ready to drink or use as desired. If you're going to drink, let it get cold in refrigerator.

Buttermilk

1/2 c instant milk
1 1/2 c lukewarm water
1/4 c fresh buttermilk

Mix dry milk and water. Add buttermilk, cover and let stand at room temperature about 8 hours until thickened. Stir until smooth. Cover and chill.

Buttermilk

3 c lukewarm milk
1/2 c fresh buttermilk

Mix milk and buttermilk. Cover and let stand at room temperature about 8 hours until thickened. Stir until smooth. Cover and chill.

Buttermilk

3 c. lukewarm fluid milk
1/2 c. fresh buttermilk

Mix fluid milk and buttermilk. Cover and let stand at room temperature about 8 hours until thickened. Stir until smooth; cover and chill. Makes 3 1/2 cups. Note: Use lukewarm water to make fluid milk with nonfat dry milk.

Buttermilk

1 qt nonfat milk (made from dry milk)
1 1/2 c fresh buttermilk

Stir these two ingredients together until well blended. Let stand at room temperature until thickened (clabbered). The thickening process may take overnight or most of the day. Stir until smooth. Chill.

Buttermilk

1 c water
2/3 c dry milk power
2 teaspoon white vinegar

Mix well, let stand 10 minutes.

Substitutes:

1 cup buttermilk = 1 cup yogurt
1 cup buttermilk = 1 cup milk PLUS 1 tblsp vinegar or lemon juice (let stand for 10 minutes before using in recipe)
1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
1 cup buttermilk = 1 cup water PLUS 4 tblsp powdered buttermilk (reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt