HOMEMADE SOUR MILK (BUTTERMILK)
I was making an recipe out of my Diabetic cookbook, And the recipe called for buttermilk( which i just ran out of, poohy) But to my happiness, it told me how to substitue for buttermilk.. So easy, i us it instead in some recipes and it taste better.. This is for only on serving so double or triple for more servings.. serving 1...
Provided by NIKKI SMITH
Categories Other Sauces
Time 10m
Number Of Ingredients 2
Steps:
- 1. Combine ingrediens in a small bowl, bigger if doubling. Let sit at room temp, for 5 minute.. And you done..Enjoy
HOMEMADE BUTTERMILK
When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.
Provided by noubeh
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g
HOMEMADE BUTTERMILK
Steps:
- Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
- Use as needed in a recipe, or cover and refrigerate until needed.
BEST BUTTERMILK PANCAKES
The key to light and fluffy buttermilk pancakes from scratch? Don't overmix the batter-it should have small to medium lumps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes nine 6-inch pancakes
Number Of Ingredients 9
Steps:
- Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
- Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.
- Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Scatter with berries, if using. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
- Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve with Cranberry Syrup.
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