Chex Mix
Lidey Heuck
236 ratings with an average rating of 4 out of 5 stars
236
1 hour, plus cooling
Buttermilk
Published May 30, 2024
- Total Time
- About 10 minutes
- Prep Time
- 2 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 cup
- 1tablespoon lemon juice or light-colored vinegar, such as distilled, white wine or cider (see Tip)
- 1scant cup dairy or nondairy milk (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
76 calories; 4 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To a liquid measuring cup, add the lemon juice. Add enough milk to reach the 1-cup line. Mix until combined. Set aside for 10 minutes. Use immediately, or store refrigerated in an airtight container for up to a week. Give it a good stir (or shake) before using.
Tip
- A clear or nearly clear vinegar is recommended so it doesn’t discolor the buttermilk. In general, buttermilk is a low-fat product, so using 2-percent milk will most closely mimic what you’d buy in stores. For a dairy-free version, we found unsweetened full-fat oat milk to be the closest substitute. Either way, feel free to use whatever dairy or nondairy milk you have on hand.
Private Notes
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Cooking Notes
Jim
Soured milk is an important substitute to be aware of and can OFTEN replace buttermilk but is NOT buttermilk. This recipe needs to be renamed.
7/13/2020
This is not really buttermilk….it is CLABBERED milk. It will have the same acidic effect but it is disingenuous to call it “buttermilk”!
Dan
Buttermilk is indeed a wonderfully versatile cooking ingredient but this ain't it. This is soured milk, is a poor substitute, and is only made worse by swapping in plant "milk" for dairy. The occasional buttermilk user is better off buying it (choose the brand that lists the fewest ingredients) and the serious buttermilk afficionados will culture their own.
Doug
Not buttermilk, nor buttermilk taste, and a poor substitute (though sometimes needed.)
Allie
My mother used this for baking Irish Soda Bread when she didn’t have buttermilk on hand, but the result is not the same. Works in a pinch.
Suzie
This is buttermilk substitute, not buttermilk. You want a better recipe? Buy a carton of cultured buttermilk. When you're down to your last 1/2 cup, add it to a half gallon of milk, skim, 2% or whole. Leave it on the counter for a day. Boom, a half gallon of buttermilk. Put it back in the fridge. When you're down to your next last half cup, repeat.
Elvie
This still gives you a thin and not-really-buttermilk product. Just keep powdered buttermilk in your pantry. The real thing, without a sell-by date.
Michael
I have baked for years; I use both DYI buttermilk and regular buttermilk. I see little difference in the finished product.
Peter Aretin
This is fake buttermilk. It's easy to add a little cultured buttermilk or creme fraiche to whole milk and let it sit out at room temperature for a few hours.
Kurt
Buttermilk is formed by churning cream into butter. The liquid that remains is buttermilk. I have no idea what your recipe is, but it’s not buttermilk.
ray
I buy a litre of buttermilk use what I need then freeze what’s left in silicon muffin cups. They hold about a 1/4 cup .. this also work for ricotta cheese .
Peer Aretin
I find cultured buttermilk from the store will keep in the fridge for a long time, particularly for cooking purposes.
Mickela
Make sure the lemons are not too ripe. If they are too ripe the lemons won't be acidic enough.
Allie
My mother used this for baking Irish Soda Bread when she didn’t have buttermilk on hand, but the result is not the same. Works in a pinch.
Jim
Soured milk is an important substitute to be aware of and can OFTEN replace buttermilk but is NOT buttermilk. This recipe needs to be renamed.
Linda Cornwell
My mother made this often for baking. She called it sour milk.
amink
Half milk and half plain yogurt, Greek or otherwise. Foolproof. Use it a lot. Learned from Julia Child's book from the 80's called "The Way to Cook".
Doug
Not buttermilk, nor buttermilk taste, and a poor substitute (though sometimes needed.)
ohrumbs
This is a perfect plant-based substitute. Unless you plan on drinking your buttermilk (eww!) I wouldn't worry about negative comments below.
Laura
There is lactose free yogurt.
Mary K.
I always keep a quart of plain kefir in the fridge and that's what I have used when a recipe calls for buttermilk.
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