The texture is light and airy and the taste is delightful. Buttermilk is the cast-off liquid from when you make butter from heavy cream. Applesauce can help work as a binding agent when baking and will create a slight change in taste and texture. It’s a blessing for all you vegetarians who can’t bake because a recipe calls for eggs. The cartons you buy in the store were likely made using an industrial process that involved adding bacteria cultures to low-fat or skim milk. Dairy Free Milk and Cream of Tartar. The buttermilk your ancestors used was made from the thin, rich-tasting liquid that was left at the bottom of the barrel. Don't forget the honey butter—it's the perfect addition to the perfect scone. We’ve outlined a few ways you can hack these three ingredients so the next time you have a spur of the moment desire to whip up a loaf of banana bread—you’ll be ready!. If sugar is a concern, there are options for unsweetened applesauce that will serve as a viable substitute as well. No. Kitchen Tip: When subbing an ingredient, you should always take note of its importance in the recipe and the amount that is needed. Buttermilk vs. Applesauce can be a healthy substitute for butter, touting 166 calories per cup and packed full of vitamins and nutrients. To make a buttermilk substitute, use 1 3/4 teaspoons of cream of tartar per 1 cup (237 ml) of dairy free milk. You can recreate commercial buttermilk at home by adding an acid to regular milk (1% or 2%). Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. Learn all about making buttermilk in an instant and using it as an egg substitute in baking to make the moistest and softest cakes possible. How to use buttermilk powder instead of fresh buttermilk. Cream of tartar is acidic and can be combined with milk to make a buttermilk substitute. Instead of using the fresh kind, you can buy buttermilk powder in the baking aisle of most large supermarkets. I get you. These substitutions treat buttermilk as if it were simply a delivery vehicle for water, lactose, and acidity, rather than a vital means of controlling the viscosity of batters and doughs. Milk — Can I use milk instead of buttermilk in a recipe? The short answer is no , if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe. Heavy cream: For 1 cup heavy cream, substitute 3/4 cup milk plus 1/4 cup melted butter (for richness), or simply thicken 1 cup milk with 1 to 2 tablespoons cornstarch or even flour. —Nichole Jones, Pleasant Grove, Utah In the old days, though, buttermilk was actually a byproduct of churning butter. You can either use fresh-squeezed lemon juice or bottled lemon juice. One word – Buttermilk. Another option is cream of tartar. It's a family favorite we eat often. I add one tablespoon of lemon juice to a cup THEN add milk to equal a cup. 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