Sentences with phrase «consistency of buttermilk»

Simply thin out plain yogurt or sour cream with enough milk until it is the consistency of buttermilk.

Not exact matches

I got SUPER thick and fluffy pancakes, probably because the consistency of yogurt much more closely resembles real buttermilk.

Thank you for this amazing recipe one question though, I added my buttermilk substitute (milk + lemon juice) and egg mixture until the consistency was like shown in the picture, but was left with about 1/3 -1 / 4 of the wet ingredients... I measured my ingredients on an electric scale, could it be because I used cake flour instead of all - purpose?

I ended up using two table of additional buttermilk to get pouring consistency.

Just thin it with a bit of non dairy milk so that it has the consistency of thick buttermilk.

And, I have to say, I really didn't have much of a problem with my Belgian waffle maker — although that might have had something to do with my subbing in buttermilk and 2 % for the whole milk, resulting in a thicker consistency than you described.

So, use low fat buttermilk which has a much thicker consistency than milk and then use half and half or your favorite milk or milk substitute in place of at least part of the cream.

For this one it helps to turn the non-dairy milk into a «buttermilk» consistency Also adds a bit of tang to the flavor!

the second loaf i went by look - i used a little less flour, a little more baking soda, and more buttermilk / yogurt / milk combo until i had a pretty goopy batter that i liked the consistency of.

The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all.

I like to use soy milk for making buttermilk because it has a thicker consistency than other non-dairy kinds of milk, which works really well for making buttermilk.

I've made this recipe many times now and have found using just below 500 ml of buttermilk keeps the consistency of the dough just right.

Also, many notes on soda bread recipes say it shouldn't be wet or dry, so you may have needed to add a bit of flour or of buttermilk to make it the right consistency.

For this one it helps to turn the non-dairy milk into a «buttermilk» consistency Also adds a bit of tang to the flavor!

These are as close to the real thing as I've ever found, came out tasting like / consistency of a buckwheat pancake, not buttermilk if perhaps that's what some people had envisioned.