Culinary Tip: Non-dairy Substitutions for Buttermilk and Yogurt

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Today I’m visiting a new meme called Weekend Cooking. It is a fun mixture of recipes and books, two of my favorite things.

 

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Experienced bakers often substitute ingredients without even thinking about it. For the beginner, however, figuring out what to substitute for common dairy ingredients can be daunting. Here is a simple, well-known substitution for buttermilk or yogurt in a recipe.

1 Tablespoon for 1 Cup

To replace one cup buttermilk or one cup yogurt, add one Tablespoon of vinegar (I prefer cider vinegar) or on Tablespoon of fresh lemon juice to a measuring cup. Fill with your favorite non-dairy milk such as soy, rice or almond milk to the one cup line.

Stir the resulting curdled (clumpy) non-dairy milk and add to the other ingredients as described in the recipe.

The proportions remain the same for any amount needed. For example, if a quick bread recipe calls for 1/4 cup of yogurt, add 1/4 Tablespoon vinegar or lemon juice to the measuring cup and then fill with non-dairy milk to the 1/4 cup line.

Look in your favorite grocery or health food store for plain non-dairy yogurt to substitute for dairy yogurt, as well.

Heads Up

Whenever you see buttermilk, yogurt, or sour milk in a recipe, be sure to read the leavening ingredients carefully. Usually recipes with acid ingredients like these will call for baking soda rather than baking powder.
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