What my grandmother called buttermilk and what we can now buy at the grocery store are two very different things. In Gran's time it was the liquid left over from making butter - today it's a cultured product more closely related to yoghourt or sour cream. However what they both have in common is higher acidity, and recipes that call for buttermilk rely on this acid content to make the recipe work
|Milk||1 Cup (16 tbs) (method 1)|
|Cream of tartar||1/4 Tablespoon (method 1)|
|Vinegar||1 Tablespoon (method 2)|
|Yogurt||1 Cup (16 tbs) (method 3)|
1) Method 1:
In 1 cup milk add 1 3/4 tablespoons cream of tartar and stir to mix.
2) Method 2:
In 1 cup milk add 1 tablespoon vinegar and stir to mix.
3) Method 3:
For each 1 cup buttermilk called for in a recipe, use 1 cup plain yoghourt.
4) Use the buttermilk as required.
Serving size Complete recipe
Calories 286Calories from Fat 131
% Daily Value*
Total Fat 15 g23.1%
Saturated Fat 9 g45%
Trans Fat 0 g
Sodium 196 mg8.17%
Total Carbohydrates 25 g8.3%
Dietary Fiber %
Sugars 22 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet