Buttermilk
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Buttermilk was originally the name given to the liquid left over after butter was churned from Cream, what we currently call “Churn Buttermilk.”

Today, most commercially available buttermilk is “Cultured Milk” meaning it is made by adding special bacteria to Skim Milk or Low-Fat Milk, giving it a slightly thickened texture and tangy flavor.

Buttermilk is an item for which there are many substitutions which are close equivalents but not exactly as good as the real thing. 

Availability

Buttermilk is available all year long.

Culinary Uses

You can make your own Butter Milk substitute by "culturing" your own using Yogurt or Sour Cream as a base. For example, you can thin Sour Cream with Whole Milk and make a Buttermilk substitute. Add the Milk to the Sour Cream one tablespoon at a time until the sour cream / milk mixture reaches the consistency of Buttermilk. Stir everything together and then use as directed by your recipe. The ultimate ratio will be about 75% Sour Cream and 25% Milk.

You can also do the same process with Plain Yogurt by placing 2 T of Milk into a Liquid Measuring Cup and then adding Yogurt to the cup until the total equals 1 Cup (1 C). Stir to combine. Use as instructed by your recipe.

Another easy way to substitute for Buttermilk is to add acid (usually in the form of Lemon Juice or Vinegar) to milk. For Lemon Juice, add 1 Tablespoon ( 1 T) to a Liquid Measuring Cup and then pour in Milk until the total volume in the liquid measuring cup equals 1 Cup (1 C). Stir and you have a substitute that will work in most applications, including where the recipe needs acidity to react with the Leavening Agent. White Vinegar can be used as the acid in a similar way, except that you should let the mixture stand at room temperature for 5-10 minutes before stirring to mix everything together. It will look curdled but will be a good substitute.

You can also make  a Buttermilk Substitutes with Cream of Tartar. Whisk together 1 & 3/4 teaspoon of Cream of Tartar with 1 cup of milk. Let the mixture stand for 5-10 minutes and then stir it again.

Nutritional Value USDA
MILK,BTTRMLK,FLUID,WHL
Amount Per 100g
Calories 62
%Daily Value*
 
4%
Total Fat 3g
0%
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
3%
Cholesterol 11mg
4%
Sodium 105mg
2%
Potassium 135mg
1%
Total Carbohydrate 4g
0%
Dietary Fiber 0g
Sugars 4g
Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
MILK,BTTRMLK,FLUID,CULTURED,LOWFAT
Amount Per 100g
Calories 40
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
1%
Cholesterol 4mg
8%
Sodium 190mg
3%
Potassium 151mg
1%
Total Carbohydrate 4g
0%
Dietary Fiber 0g
Sugars 4g
Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

No

Low Calorie

No