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Post by Catbatty on Feb 4, 2019 18:36:37 GMT -5
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Post by mrswaz on Feb 4, 2019 20:50:21 GMT -5
I use the vinegar + milk all the time for buttermilk and think it works great. However, we use whole milk 100% of the time. I suspect that author was probably using 1% milk in all the tests. Using whole milk I get the depth of a real milk flavor, plus when it curdles from the vinegar added it gets nice and thick.
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Post by wallycat on Feb 4, 2019 22:44:50 GMT -5
I didn't read the link but I've always assumed the acidic component is the reason buttermilk is used. I've used 1/2 & 1/2, whole milk, soy milk, cream....anything works with acid IMHO, but I've never done super fancy baking.
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Post by emma on Feb 5, 2019 0:20:56 GMT -5
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Post by erin elizabeth on Feb 5, 2019 8:09:09 GMT -5
Ooh, the buttermilk cake in that article looks fabulous! On my to-try list.
I've subbed yogurt and sour cream and milk/vinegar for buttermilk. Of course there are differences, but I've never had any problems.
I have always wondered about keeping buttermilk powder on hand, but have never tried it.
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Post by swedishcook on Feb 9, 2019 15:47:46 GMT -5
The test eliminated kefir. That's what I use since I discovered Green Valley's lactose free kefir. I'm happy to drink any leftovers. Yum!
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Post by beth on Feb 12, 2019 0:44:50 GMT -5
I've used milk and vinegar or lemon juice, yogurt (I didn't thin regular yogurt), dried buttermilk powder and frozen leftover buttermilk. If you use buttermilk powder, you need to whisk it into the dry ingredients and then add water when the buttermilk is called for in the recipe. If you try to dissolve it in water, you will be trying for a while and may or may not get it all dissolved. If you don't whisk it into the dry ingredients, you will get lumps of powder in the batterr and they don't bake out. I had hard white bumps in a Texas Sheet cake once. Not great. But other than that, they all work.
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