this for that: BUTTERMILK

the second installment of the series – some more ‘tweaks‘ for your cooking reference


Buttermilk – a cousin of milk, its actually the liquid left behind after churning butter out of cream. so, when a recipe calls for it, what else can be used?

replace 1 cup of buttermilk with one of the following:

1 c. soy milk + 1 T. lemon juice or 1 T. cider vinegar (let stand until thickens)
1 c. coconut milk
7/8 c. fruit juice
7/8 c. water
7/8 c. rice milk



Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: