The buttermilk your ancestors used was made from the thin, rich-tasting liquid that was left at the bottom of the barrel. Some of the most common baking and cooking substitutions include eggs, butter and buttermilk. No. —Nichole Jones, Pleasant Grove, Utah Buttermilk is the cast-off liquid from when you make butter from heavy cream. Utah Buttermilk Scones. Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. Cream of tartar is acidic and can be combined with milk to make a buttermilk substitute. Dairy Free Milk and Cream of Tartar. The short answer is no , if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe. In the old days, though, buttermilk was actually a byproduct of churning butter. It's a family favorite we eat often. Kitchen Tip: When subbing an ingredient, you should always take note of its importance in the recipe and the amount that is needed. Buttermilk vs. I add one tablespoon of lemon juice to a cup THEN add milk to equal a cup. Heavy cream: For 1 cup heavy cream, substitute 3/4 cup milk plus 1/4 cup melted butter (for richness), or simply thicken 1 cup milk with 1 to 2 tablespoons cornstarch or even flour. Som recipes need exact measurements. The texture is light and airy and the taste is delightful. It’s a blessing for all you vegetarians who can’t bake because a recipe calls for eggs. Applesauce can be a healthy substitute for butter, touting 166 calories per cup and packed full of vitamins and nutrients. These substitutions treat buttermilk as if it were simply a delivery vehicle for water, lactose, and acidity, rather than a vital means of controlling the viscosity of batters and doughs. Milk — Can I use milk instead of buttermilk in a recipe? One word – Buttermilk. You can recreate commercial buttermilk at home by adding an acid to regular milk (1% or 2%). Once you open the package, store in a cool, dry place and it’ll stay good for months. The cartons you buy in the store were likely made using an industrial process that involved adding bacteria cultures to low-fat or skim milk. Applesauce can help work as a binding agent when baking and will create a slight change in taste and texture. To make a buttermilk substitute, use 1 3/4 teaspoons of cream of tartar per 1 cup (237 ml) of dairy free milk. See, cultured buttermilk is wonderfully thick,* which means you can use a fair amount of it without turning biscuit dough into pancake batter. Another option is cream of tartar. Instead of using the fresh kind, you can buy buttermilk powder in the baking aisle of most large supermarkets. Don't forget the honey butter—it's the perfect addition to the perfect scone. I get you. Learn all about making buttermilk in an instant and using it as an egg substitute in baking to make the moistest and softest cakes possible. 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