I came across this entry by Katie Goodman from goodlifeeats.com, that I feel good to be handy in case we find it difficult to find ingredients required in our recipe. Katie taught us how to substitute any ingredients that required buttermilk. Here is the excerpt from her blog and how it can helps you
I prefer to use real buttermilk in recipes as often as I can. I love the flavor that it ads to recipes like pancakes and scones, but I don’t think that buttermilk substitutes are quite as good as the real deal.
What I think doesn’t matter though, because sometimes something has to give. We’ve all been there. Mid-recipe you realize that the ingredients call for buttermilk and there’s none in the refrigerator. No one wants to make a special trip to the grocery store for just one item, so you have to make do with a substitute.- Katie Goodman from goodlifeeats.com
Sati lagi idea yang saya perolehi dari Katie Goodman blog goodlifeeats.comuntuk bahan gantian Buttermilk. Bahan ini kerap digunakan dalam pankek atau resipi masakan yang lain. Agak sukar mendapatkannya di kedai-kedai kek ataupun supermarket tetapi anda tidak perlu bimbang kerana Katie telah menyeneraikan bahan-bahan yang boleh digunakan sebagai gantian tanpa menjejaskan resipi anda. Antara bahan yang dicadangkan Katie ialah cuka, plain yogurt, cream of tartar, krim masam dan jus lemon pada bahan asas iaitu susu. Dibawah Katie telah menyediakan sukatanya. Harap ini dapat membantu.
For those type of situations it is nice to have this kitchen tip up your sleeve. With common ingredients you can easily make homemade buttermilk to use in your recipes.
5 Homemade Buttermilk Substitutes
Some of these substitute recipes are easier than others in a pinch. My most commonly used method is with lemon or vinegar, but the others are helpful as well. All of the methods start with milk, so you’ll need to have that on hand.
cream of tartar
Measure 1 3/4 tablespoon cream of tartar plus 1 cup milk. Whisk to combine and let stand at room temperature for 5-10 minutes, until curdled and then stir.
Add one tablespoon of lemon juice to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. The milk should look curdled. Stir and you have homemade buttermilk!
You can easily make a buttermilk substitute with 2 tablespoons milk plus enough plain yogurt to equal one cup. Stir to combine and then use your as recipe instructs.
If you have sour cream on hand you can easily make a buttermilk substitute by thinning the sour cream with a bit of milk until it reaches the consistency of buttermilk. Stir to combine and then use your as recipe instructs.
Add one tablespoon of white vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!
Depending on the recipe, I have used canned coconut milk as a substitute for the buttermilk. BUT you have to use your personal discretion on this one because the flavor is certainly different. Two recipes that I’ve recently used this substitution with are Lemon Coconut Cupcakes and Chocolate Buttermilk Cupcakes, but like I said: use your personal discretion.