What can I substitute for buttermilk in a recipe?  

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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For every 1 cup of buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it stand for about 10 minutes. Commercial buttermilk is made in much the same way: Nonfat or low-fat milk is "cultured" with lactic acid bacteria, the same beneficial bacteria used to make yogurt and cheese.

 

Marge Perry
Nov, 2010
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  1. Enter at least one ingredient