Daily Kitchen Note
When you are out of buttermilk for a baking recipe, you can easily make a substitute using everyday ingredients. Mixing milk with a little lemon juice or vinegar creates the acidity needed for your baked goods to rise properly.
How to Make a buttermilk substitute
- Measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup.
- Pour in enough milk to reach the 1-cup line.
- Stir gently and let the mixture stand at room temperature for 5 minutes until it slightly thickens and curdles.
Why it works
The acid in the lemon juice or vinegar lowers the pH of the milk, causing its proteins to curdle and thicken slightly. This acidity is crucial in baking because it reacts with baking soda to produce carbon dioxide gas, which helps your baked goods rise and become fluffy.
Source
Utah State University Extension: List of Ingredient Substitutions for Cooking and Baking
