Milk and cream of tartarĪnother acidic substance that can be combined with milk to make a buttermilk substitute is cream of tartar, chemically known as potassium bitartrate. Sulfites may trigger asthma symptoms in some people ( 1). However, bottled varieties typically contain preservatives, such as sodium benzoate and sodium sulfite. You can either use fresh-squeezed lemon juice or bottled lemon juice. Then, add milk to the 1-cup line (240 mL) and stir. To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup. Lemon juice is an acid that you can use instead of vinegar to make buttermilk. Though many sources recommend letting the mixture sit for 5–10 minutes before adding it to your recipe, experts suggest this isn’t necessary.
#Lactose free substitute for heavy cream full
If you measure the milk separately, you’ll need a scant - or not quite full - cup (around 220 mL). To make 1 cup (240 mL) of buttermilk substitute, add 1 tablespoon (15 mL) of vinegar to a liquid measuring cup.
You can use any kind of milk, but if your recipe calls for a certain type of buttermilk - such as low fat - it may be best to use a similar type of milk to make a substitute. You can use various kinds of vinegar, such as apple cider or distilled white vinegar, but the latter has a more neutral flavor. Milk and vinegarĪdding vinegar to milk gives it an acidity similar to that of buttermilk. Here are several dairy-based buttermilk substitutes.
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