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D wrote:The times I've used that age-old faux buttermilk "hack" was when I was baking a skillet of cornbread or cornbread muffins or cornsticks. I rarely have buttermilk on hand. If it turned out tasting like lemon or vinegar I'd say you added too much of either one. I have, sometimes, used buttermilk powder added to the dry ingredients. I don't bake a lot of bread but any of those methods work when it comes to baking cornbread.
>Might be! The buttermilk I get is thicker The powdered type is
>
On Mon, 9 Dec 2024, Carol wrote:
>Jill McQuown wrote:>
>On 12/9/2024 10:31 AM, Carol wrote:>Ypu probably do have buttermilk as it's a leftover from making>
butter. It may be under another name though. It's cultured
here (lightly fermented?).
A time-tested method way to make a quick buttermilk substitute is
to add 1 Tbs. of white vinegar or lemon juice to 1 c. of regular
milk. Stir and let it stand until slightly thickened.
>
Jill
Yes but it's not very good in breads. Tastes 'off' to me. He'd be
better off with powdered buttermilk (I keep it as a backup and it's
not bad in a pinch.
>
Hmm, I wonder if I might dilute the sourmilk instead? The combo milk
+ acid would take it closer to the sour milk I can buy in stores, but
the sourmilk might be a bit too thick, so maybe slightly diluted
sourmilk might be the way to go?
thinner but tastes right. Try taste testing it? It's not hugely sour.
Jill mentioned the 2 hacks lemon or vinegar, but I find both just taste
like lemon or vinegar. In a pinch, just use regular milk for the bread
and forget about buttermilk (grin), but I think your 'sour milk' is apt
to be it.
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