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.

Buttermilk

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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