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Aug 5, 2009 03:08 AM

Buttermilk substitute

Another thing that in Italy is not easy to find is the buttermilk. Reading the chemical composition, I noticed that is formed for 90% water.
So I can mix water with a little milk?
I am confused ..

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  1. To make a passable buttermilk substitute (at least the commercially available North American style buttermilk, not the true my great grandma used to drink buttermilk).

    -Use one Tablespoon of acid (lemon juice or white vinegar) for every cup of milk.
    -let stand for 5-10 minutes before using in your recipe.

    Pretty much any current (in the last 60 years) cookbook from North America that asks for buttermilk is asking for this 'cultured buttermilk product'.

    Hope that helps.


    2 Replies
    1. re: legourmettv

      But the buttermilk is the substance that remains after the centrifuged cream, it's right?
      Then you get the butter, and what remains is buttermilk that contains no fat.
      With the teaspoon of lemon I know that i possible to get sour cream.

      1. re: cosmopolita

        the flavor of buttermilk is tangy and the texture is a little thicker than regular milk. that's what Legourmerrv is going for with the quick substitution method (which is a standard one that works well). buttermilk works differently in some recipes, and is preferred in many american recipes, especially in baking and quick-breads. depending on what recipe you are using, this substitution might be your best bet. you should try it!

    2. Don't know if it's available there, but we bought a can of powdered buttermilk that works pretty well.

      4 Replies
      1. re: Eric in NJ

        Powdered buttermilk? I don't knw it. I will looking for this powder but I imagine that is not easy to find.

        1. re: cosmopolita

          We found it at a Whole Food Store. It was recommended by America's home cooking.

          1. re: Eric in NJ

            Is there a Whole Foods store in Italy?

        2. re: Eric in NJ

          I use powdered buttermilk, brand is SACO, for making biscuits and it is terrific---best biscuits I have ever made. If you are living abroad, maybe somebody in your family could send you a can. BTW some cans have the biscuit recipe and some don't but you could probably contact the manufacturer for this or look online. Or I will post it here if you can't find it.

        3. Saco brand. Available in many, but not all, supermarkets.


          1 Reply
          1. For baking purposes, you can substitute yougurt in the same amount. That will give you the same results.