1 row is stored for this page
| Field | Field type | Value |
|---|
| form | String | Cultured, low-fat |
| role | String | Acid + liquid · tender crumb, activates soda |
| storage | String | Fridge, 1–2 weeks |
| season | String | Year-round |
| kcal100 | Float | 40.0 |
| g_tsp | Float | 5.1 |
| g_tbsp | Float | 15.3 |
| g_cup | Float | 245.0 |
| g_each | Float | |
| allergens | List of String, delimiter: , | dairy |
| pantry | String | no |
| price | Float | 2.49 |
| price_per | String | quart |
| summary | Text | 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. |
2 rows are stored for this page
| Field | Field type | Value |
|---|
| sub_from | Page | Buttermilk |
| sub_to | Page | Whole milk |
| alt | String | |
| role | String | |
| ratio | Float | |
| conv | String | 1 cup milk + 1 tbsp lemon juice per cup of buttermilk |
| confidence | String | high |
| effect | Text | 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 | Text | Plain milk with no acid gives flat, tough pancakes. |
| applicable | String | |
| Field | Field type | Value |
|---|
| sub_from | Page | Buttermilk |
| sub_to | Page | Greek yogurt |
| alt | String | |
| role | String | |
| ratio | Float | |
| conv | String | ¾ cup yogurt + ¼ cup milk per cup of buttermilk |
| confidence | String | medium |
| effect | Text | Use ¾ cup yogurt thinned with ¼ cup milk per cup of buttermilk. Slightly richer, slightly thicker batter. |
| warning | Text | |
| applicable | String | |
