Earlier I received an email from a sweet gal who said that she loved all the buttermilk recipes, but that where she lived, the Philippines, buttermilk wasn’t readily available. She wanted to know what substitutions were available.
I thought I’d post about it here, in case there are others wondering the same thing.
One substitute is to combine 1 cup of milk plus 1 tbsp. of lemon juice. Let it stand 5 minutes, then beat well. White vinegar could also be used, in place of the lemon juice…to sort of substitute the substitute!
Also, in the states at least, dried buttermilk is available – you just mix with water. It’s a little easier to keep on hand than refrigerated buttermilk. Of course, with the way I love the stuff for cooking – I keep my refrigerator and pantry stocked up.
I looked online and found The Baker’s Catalogue – they have dried buttermilk for only $4.95. In the kitchen, this stuff’s golden, so at $4.95, it’s a steal!!
I recently made some wonderful buttermilk biscuits from an old cookbook I got my (cooking) mitts on called “More than Moonshine” – It’s a collection of recipes from the mountains of Kentucky. Every recipe I’ve tried has been awesome, from Chocolate Gravy to Boiled Coffee.
I’ll post the biscuits recipe, as well as the chocolate gravy and boiled coffee recipes here this weekend. I’ll also type in a few other surprises from the book.
Have a great weekend!
~Joi
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{ 2 comments… read them below or add one }
How much water should I mix with the dried buttermilk if the recipe calls for a cup of buttermilk?
Hmmm, if it doesn’t say on the container, I’m not 100 percent sure. My guess would be to put the mix into the measuring cup and add water until it reaches a cup. I’ll find a container at the store asap, but that would be my approach. Good luck!