Buttermilk
Tangy, slightly thick cultured milk. Its acid reacts with baking soda to give quick breads and pancakes a tender, fine crumb. Quick substitute: add 1 tbsp white vinegar or lemon juice to 1 cup regular milk, stir, wait 5 minutes.
Used for
- pancakes
- waffles
- cakes
- quick breads
- marinades
In the kitchen
- substitute with milk + vinegar
- activate baking soda
Picking it at the store
- Low-fat buttermilk works fine in most baked goods
- Freeze leftover buttermilk in 1/2-cup portions for future batches
Related terms
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