Why bake with buttermilk

If you have kefir, yogurt, or sour cream, they can all work as well — thin the yogurt or sour cream with a little milk to reach a pourable consistency. How to use buttermilk powder instead of fresh buttermilk. Instead of using the fresh kind, you can buy buttermilk powder in the baking aisle of most large supermarkets. To use it: For every cup of buttermilk a recipe calls for, stir some of the powder into the dry ingredients and add 1 cup of water to the wet ingredients.

Maybe your recipe used up nearly all of that quart you bought. What to do with leftover buttermilk? Keep this one in mind for a special brunch, too. Buttermilk is the secret ingredient here. You may never make banana bread without it again. Buttermilk Coleslaw by Foodie with Family.

Did you think buttermilk was only used in baked goods? Dulce De Leche Buttermilk Cheesecake by a big green house. Read that out loud: dulce de leche buttermilk cheesecake. This version is plenty buttery and includes peanut butter as well as cream cheese in the frosting for good measure. What to make with buttermilk when you've got more than a smidge, but still not a substantial amount? These recipes move buttermilk a little closer to center stage.

The result is light and fresh, and definitely satisfying. Looking for biscuit recipes with buttermilk? Pull off the golden brown, sky-high tops to reveal tender, flaky insides just begging to be slathered with butter and jam.

Everyone needs a light and tender muffin recipe studded with juicy berries in their repertoire. These get their loft from a combination of baking powder and baking soda acid in the form of buttermilk meets base in the form of baking soda and creates carbon dioxide.

I find it too sweet. My husband, on the other hand, loves the stuff. In this recipe, tangy buttermilk counters some of that overwhelming sweetness, while toasted pecans and flaky salt add textural contrast.

Buttermilk Doughnuts by The Little Epicurean. Homemade Buttermilk Syrup by Kleinworth Co. Looking for a change from maple syrup? It is this sourness that makes buttermilk such an important ingredient in foods, helping keep baked goods moist and light.

The acidity in buttermilk is important for helping leaven quick breads, which are made without yeast, and depend on an acid-base reaction to keep breads light and fluffy.

The acid found in buttermilk reacts to bases — most commonly baking soda — creating carbon dioxide gas. The gas presents itself as small bubbles throughout the batter or dough, giving the quick breads their light, airy structure.

However, because this chemical reaction is not long lasting, goods made with buttermilk as a leavening agent need to be cooked soon after mixing; otherwise, the bubbles will deflate, leading to heavy, dense-textured foods. A protein found in wheat flour, gluten gives baked goods their structure. A lot of gluten is not good for quick breads, as the protein adds chew and density to foods.

The presence of buttermilk in these recipes helps to soften the tough strands. This leads to breads with a softer texture. Buttermilk also adds a distinctive taste to foods — the sourness of the liquid is mellowed out by the other ingredients, but it adds a welcome note of brightness.

It also helps keep foods moist, as the high viscosity of the liquid means it takes longer for moisture to evaporate during the baking process. The viscosity also creates a creamy texture in foods.

Soy milk and yogurt can also be substituted for the almond milk products. Buttermilk Beignets. So soft and tender straight from the fryer. Trust me. Roasted Strawberry Buttermilk Cake. Feta Chive and Sour Cream Scones. Curdling milk to make buttermilk is actually not the answer.

Buttermilk is not fermented milk, it is a leftover product that comes from making butter. I make butter quite often and have better results when I use a higher fat content whipping cream.

The fat content of the buttermilk that is left over is the same as the initial whipping cream. The yogurt idea is the best as it does have a natural fermentation but, again, buttermilk is not a fermented product, never has been until it was put on the shelf. Suggestion: No buttermilk? That is how you make buttermilk. There is absolutely NOTHING wrong with simply putting one tablespoon of vinegar in a measuring cup and filling with milk until it reaches 8 oz.!! Why waste a lemon for this!?

You can, of course, just use buttermilk. But I never have that on hand, and this is just so easy! As a general rule, replace 1 tablespoon from 1 cup of milk with vinegar for a good buttermilk substitute. Your email address will not be published.