bluebella
member
Reged: 29/05/2008
Posts: 796
Loc: Essex
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In a couple of recipes, it says buttermilk, which I don't usually have and don't really want to buy for the small amount needed.
I have googled substitutes and it says use "normal" milk and either add vinegar or lemon, or yoghurt.
Has anyone tired any of these?
Bluebella
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Elsie
member
Reged: 05/01/2008
Posts: 3378
Loc: Scotland
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I have used milk and lemon before. A long time ago, and can't for the life of me remember what I was making......I think it might have been muffins?
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bluebella
member
Reged: 29/05/2008
Posts: 796
Loc: Essex
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Yes Elsie it could have been muffins. I know I've seen a few recipies using it but I've always avoided them.
I wonder if it would matter if you just used normal milk?
I gather the lemon or vinegar is to make it taste sharp. I think I'd prefer to add lemon to a cake rather than vinegar, so maybe I'll give it a go.
Thanks,
Bluebella
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Vinca
member
Reged: 19/10/2008
Posts: 2382
Loc: Kent
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Hello Bluebella and Elsie,
I have always used normal milk and a few drops of lemon juice. The cartons of buttermilk you buy are always so big, and its not like yoghurt, which you can use for other things!
Hope your cake turns out well.
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Fae
member
Reged: 16/08/2007
Posts: 263
Loc: Gloucestershire
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Hi everyone,
I use yogurt and ordinary milk to make soda bread.I haven't made any for a while, just going to dig out the recipe. 
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Silverfrog
member
Reged: 28/09/2008
Posts: 108
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I think Nigella suggests half semi-skimmed and half yoghurt. Just looked in her book but can't find it now. I have certainly used this in a muffin recipe which needed buttermilk and it worked fine. Yoghurt probably gives a better flavour than lemon juice or vinegar, depending on what you are making of course!
Silverfrog
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shanta
member
Reged: 30/05/2009
Posts: 4
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Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste. The product is made in one of two ways. Originally, buttermilk was the liquid left over from churning butter from cream. Today, this is called traditional buttermilk. Buttermilk also refers to cultured buttermilk, a product where lactic acid bacteria have been added to milk. Whether traditional or cultured, the tartness of buttermilk is due to the presence of acid in the milk.In the early 1900's, cultured buttermilk was labeled artificial buttermilk, to differentiate it from traditional buttermilk, which was also known as natural or ordinary buttermilk.
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PLASMO
member
Reged: 13/03/2008
Posts: 13020
Loc: FLOUNCELAND
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Bluebella, and All,
I also use buttermilk when making scones, it seems to give them a far better flavour, but totally agree, the cartons always seem to be such big ones, and you waste half of it.
The hints on alternatives to buttermilk are really useful, will make a note of them.
Plasmo x
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Spanishlady
member
Reged: 21/01/2008
Posts: 2415
Loc: Torrevieja Spain
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I use milk and yougoourt for making my Irish brown bread. works fine ,sometimes I get buttermilk the taste is different .I freeze what is leftover and use next time
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