https://recipedius.com/index.php?action=history&feed=atom&title=Buttermilk 2026-11-02T04:37:07Z Revision history for this page on the wiki MediaWiki 1.43.11 https://recipedius.com/index.php?title=Buttermilk&diff=26&oldid=prev 2026-09-09T19:54:39Z

<p>Recipedius seed</p> <p><b>New page</b></p><div>{{Ingredient<br /> |form=Cultured, low-fat<br /> |role=Acid + liquid · tender crumb, activates soda<br /> |storage=Fridge, 1–2 weeks<br /> |season=Year-round<br /> |kcal100=40<br /> |g_tsp=5.1<br /> |g_tbsp=15.3<br /> |g_cup=245<br /> |g_each=<br /> |allergens=dairy<br /> |pantry=no<br /> |price=2.49<br /> |price_per=quart<br /> |summary=The acid is the point: it reacts with baking soda for lift and softens gluten for a tender pancake. Any substitute has to bring acid too, which is why plain milk alone is a poor swap and milk plus lemon juice is a good one.<br /> }}<br /> <br /> == Substitutions ==<br /> {| class=&quot;wikitable rp-rules&quot;<br /> ! Use instead !! When its job is !! How much !! Confidence !! What changes<br /> {{Substitution|to=Whole milk|conv=1 cup milk + 1 tbsp lemon juice per cup of buttermilk|confidence=high|effect=Stir 1 tbsp lemon juice or vinegar into each cup of milk and wait 5 minutes. The acid is what wakes up the baking soda.|warning=Plain milk with no acid gives flat, tough pancakes.}}<br /> {{Substitution|to=Greek yogurt|conv=¾ cup yogurt + ¼ cup milk per cup of buttermilk|confidence=medium|effect=Use ¾ cup yogurt thinned with ¼ cup milk per cup of buttermilk. Slightly richer, slightly thicker batter.}}<br /> |}</div>

Janine