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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

Select desired measure:
Quantity: Measure:
  
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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