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Posted to rec.food.cooking
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DIY buttermilk
jmcquown > wrote:
> On 5/14/2019 5:54 PM, Jinx the Minx wrote:
>> > wrote:
>>> On Tuesday, May 14, 2019 at 3:06:06 PM UTC-5, Nancy2 wrote:
>>>>
>>>> itsjoan, are you sure that you added vinegar to regular milk to make buttermilk? My
>>>> mom always told me, and I did it, to add vinegar to regular milk to make SOUR milk,
>>>> like for chocolate cake that calls for sour milk, not for buttermilk.
>>>>
>>>> I am just curious; not saying you are wrong. I just never heard of
>>>> vinegar in regular milk
>>>> to make buttermilk. ;-))
>>>>
>>>> N.
>>>>
>>> True, it's not *real* buttermilk, just soured milk giving it that similar
>>> twang of buttermilk. It's a good substitute when you don't have the real
>>> stuff on hand when needed for some recipes.
>>>
>>
>> I do it all the time too as a quick substitute in baked goods (quick breads
>> and muffins, etc.). There has been no discernible difference in anything
>> Ive made, but Im sure theres something out there that would not fare
>> well with the vinegar/milk substitution.
>>
> I rarely make anything that calls for actual buttermilk, which is why I
> don't have it on hand. The vinegar in milk trick works just fine. No
> one claims it turns it *into* buttermilk. It sours and thickens the
> milk so that when whisked it makes has the same consistency and has the
> tang of buttermilk. Especially if you're just adding it to a quickbread
> like cornbread.
>
> Jill
>
As far as Im concerned, buttermilk or this soured milk substitution is the
key to moist quick breads. I wont make banana bread without it.
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