One word – Buttermilk. No. Applesauce can be a healthy substitute for butter, touting 166 calories per cup and packed full of vitamins and nutrients. Buttermilk is the cast-off liquid from when you make butter from heavy cream. The short answer is no , if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe. Utah Buttermilk Scones. Som recipes need exact measurements. Instead of using the fresh kind, you can buy buttermilk powder in the baking aisle of most large supermarkets. You can either use fresh-squeezed lemon juice or bottled lemon juice. It’s a blessing for all you vegetarians who can’t bake because a recipe calls for eggs. It's a family favorite we eat often. Dairy Free Milk and Cream of Tartar. Some of the most common baking and cooking substitutions include eggs, butter and buttermilk. Applesauce can help work as a binding agent when baking and will create a slight change in taste and texture. In the old days, though, buttermilk was actually a byproduct of churning butter. The texture is light and airy and the taste is delightful. Don't forget the honey butter—it's the perfect addition to the perfect scone. See, cultured buttermilk is wonderfully thick,* which means you can use a fair amount of it without turning biscuit dough into pancake batter. Kitchen Tip: When subbing an ingredient, you should always take note of its importance in the recipe and the amount that is needed. I get you. Milk — Can I use milk instead of buttermilk in a recipe? If sugar is a concern, there are options for unsweetened applesauce that will serve as a viable substitute as well. I add one tablespoon of lemon juice to a cup THEN add milk to equal a cup. How to use buttermilk powder instead of fresh buttermilk. Buttermilk makes these classic Utah scones so delightful that you'll most likely eat too many. To make a buttermilk substitute, use 1 3/4 teaspoons of cream of tartar per 1 cup (237 ml) of dairy free milk. 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. The buttermilk your ancestors used was made from the thin, rich-tasting liquid that was left at the bottom of the barrel. We’ve outlined a few ways you can hack these three ingredients so the next time you have a spur of the moment desire to whip up a loaf of banana bread—you’ll be ready!. You can recreate commercial buttermilk at home by adding an acid to regular milk (1% or 2%). 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. Once you open the package, store in a cool, dry place and it’ll stay good for months. Another option is cream of tartar. 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