SOS :any way of duplicating buttermilk for buttermilk fried chicken???

[hae young]

hey!
in my region it seems there is no merchant who sells buttermilk or buttermilk powder .
i recently saw buttermilk fried chciken recipe from the cookbook ad hoc at home by thomas keller.
so i must dupicate it in my home.
what i can find is heavy fat contents of sour cream (35% fat), heavy cream(38% fat), skimmed milk, white vinegar, and lemon.i think it( 2 tabsp of sour cream plus skimmed milk ) may help but am quiet not sure whether it can really help or not.
could anyone sugeest some good ways of duplicating buttermilk for buttermilk fried chicken recipe?
thanks.

[hotoynoodle]

it's not so much the fat content of the buttermilk (which is actually quite low) but the high acid factor. i sub plain yogurt for buttermilk all the time, and yes, with fried chicken too.

[hae young]

does plain yogurt has less fat that this sour cream(35%)? and can i mix either yogurt or sour cream with skimmed milk to immitate the butter milk? i thought that because i suppose skimmed milk has eiter very low fat or non.

[hotoynoodle]

like i said, buttermilk is very low fat, usually only about 2%. it's not the fat content that matters here, it's the acid. adding skim milk to yogurt is not what you want to do. just use the yogurt if you can't find buttermilk.

[clamscasino]

You can make your own "buttermilk" by using adding lemon juice to a low-fat milk. For every cup desired, use one tablespoon lemon juice and enough milk to make a cup. Not sure if this works in baked goods, but it works just fine for buttermilk fried chicken....

[Antilope]

I've found a close substitute for buttermilk in the following. It's thick and tart like butter milk.

2/3 cup plain yogurt
1/3 cup 2% milk
1 teaspoon distilled white vinegar

Mix well and allow to sit for about 5-minutes before using.

[hae young]

how about duplicated buttermilk ( 1 tabs of lemon juice plus 1/2 cup of whole regular milk and 1/2 cup of heavy cream ) for making buttermilk biscuit at this time?
do you think this un-authentic duplicated version of buttermilk still can live up to the expectation of making good buttermilk biscuit?

[LauraGrace]

That's how I make my biscuits (except I don't use cream -- unnecessary since most buttermilk, which you are trying to replicate, is low-fat anyway). I never have buttermilk around and so I always "sour" my milk, or use milk that's already sour. My mother and grandmother made their biscuits the same way, with sour milk or acid+milk, and they were/are amazing cooks!! :)