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Buttermilk

Orignially buttermilk was the liquid left after butter was churned but today it is produced by adding special bacteria to nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor. Buttermilk is also available in powdered form which is very convenient for use in baked goods and batters.

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Substitute for buttermilk

These subs. are good for baking and batters - not for uncooked foods like dressings.
For 1 cup buttermilk select one:
1 cup milk + 1 tablespoon lemon juice
1 cup milk + 1 tablespoon white vinegar
1 cup milk + 1 teaspoon cream of tartar

Recipes

Buttermilk Cayenne Salad Dressing
Buttermilk Pound Cake
Buttermilk Quark

Buttermilk - Uses, Substitute, Tips

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Nutrition Facts	(USDA#1088)
Serving Size	1 cup (245 grams)
Calories	98
Total Fat	2g
Saturated Fat	1g
Cholesterol	10mg
Sodium	257mg
Potassium	370mg
Total Carbohydrates	12g
Dietary Fiber	0g
Sugars	12g
Protein	8g

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