Buttermilk - Ingredients, Substitutions and Equivalents

Cooking Dictionary - Ingredients Substitutions and Equivalents
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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. Read More Buttermilk, complete article by GourmetSleuth Ingredient Substitutions 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
		Almond Cranberry Muffins
		Buttermilk Cayenne Salad Dressing
		Galisteo Blue Cornbread

		More Links To Recipes and Information
		View more recipes and information

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