Lab recipebeginnerdraft
Buttermilk substitute from milk and lemon
Also searched as: buttermilk substitute, soured milk, homemade buttermilk
In short: Milk with a little lemon juice turns sour and slightly thick in a few minutes. For baking, it replaces buttermilk.
Picture it
Like a body double: does not look quite the same, but plays the role in the batter just as well.
You need · 10 minutes
- 250 ml milk
- 1 tbsp lemon juice or mild vinegar
Step by step: what happens
- 1Put lemon juice in a measuring jug and top up with milk to 250 ml
The acid lowers the of the milk.
pH (acidic to alkaline) - 2Leave for 5–10 minutes
The milk protein starts to curdle, and the milk thickens and forms fine flakes.
Acid cooks protein - 3Use in the batter together with baking soda
The acid reacts with baking soda to make carbon dioxide: pancakes and scones rise.
Chemical leavening
Result
250 ml of soured milk.
Keeps for
Use fresh.
What to use it for
- Pancakes, scones, Zopf and cakes that call for buttermilk.
- Marinade for chicken: the mild acidity makes the surface tender.
Sources
- Harold McGee: On Food and Cooking (2004)