Mix 2
tablespoons of buttermilk with 1 tablespoon of fresh tomato juice and apply.
(I make creme fraiche at home using a cup of heavy cream and 2
tablespoons of buttermilk in a glass jar overnight at room temperature.)
Like others, I took your suggestions (subbing in some whole wheat flour and reducing the sugar), and I also halved the butter (adding a few more
tablespoons of buttermilk to guard against dryness).
Added a little fresh horseradish and
a tablespoon of buttermilk.
Not exact matches
In addition, I used organic, grassfed
buttermilk, but if you're dairy free, just sub your favorite dairy - free milk and add a
tablespoon of lemon juice.
* Make your own
buttermilk by adding 1
tablespoon white vinegar or lemon juice to a scant 1 1/4 cup
of whole milk.
A little richness from the
buttermilk and egg with a little bit
of butter, and just a hint
of sweetness from one
tablespoon of brown sugar.
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main w
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch
of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2
tablespoons sugar pinch
of salt 9 egg yolks 1 cup
buttermilk directions: Strip the lemon thyme by running pinched fingers along the main w
buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice
of 1 lime 10
tablespoons butter, softened and cubed up 1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound
* DIY
buttermilk: I made 2 cups
of buttermilk by putting 2
Tablespoons of vinegar in a measuring cup, then pouring milk up to the 2 - cup mark.
Replace 1 cup
buttermilk with one
of the following: 1 cup soy milk + 1
tablespoon lemon juice or 1
tablespoon white vinegar (Let stand until slightly thickened.)
You can substitute
buttermilk with sour milk.Measure 2
tablespoons of lemon juice and add milk to make 1 cup.
To 2 1/2 cups
of milk add 2
tablespoons lemon juice (or white vinegar) let stand for five minutes and then use as normal
buttermilk.
If the batter is very thick, add another
tablespoon or two more
of buttermilk.
But if you don't want to buy a whole carton
of buttermilk to use just a
tablespoon for this recipe, that's okay.
Honey bee cake slightly adapted from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2
tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml)
buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3
tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch
of salt 1/2 cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons) coconut oil 85 grams (6
tablespoons) butter 2
tablespoons desiccated coconut 1
tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup)
buttermilk, well - shaken
In a separate bowl whisk together the eggs,
buttermilk and 4
tablespoons of the melted butter.
In another bowl, combine
buttermilk, 2
tablespoons of flour, salt and pepper and set aside.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3
tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon 1 1/4 cups (300 ml)
buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1
tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
If dough seems very dry or crumbly, add another
tablespoon or two
of buttermilk.
I was worried about my waffle iron, because I only have a Belgian one, and sometimes it burns thick batters, but with an extra
tablespoon of flour and a splash
of buttermilk, they came out moist inside and perfectly crisp on the outside!
You can always add vinegar (or lemon juice) to any milk if you don't have
buttermilk - usually 1
tablespoons per each cup
of milk.
Add the remaining dry ingredients and beat, then stir in the remaining
buttermilk and 1
tablespoon of lemon juice.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4
tablespoons raw apple cider vinegar * 2
tablespoons cultured
buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
In a medium bowl, whisk together the
buttermilk, melted butter, egg, and
tablespoon of bacon drippings.
Altogether you might need a
tablespoon more
of buttermilk.
Make your own substitution for
buttermilk the following way: Add either 1
tablespoon of lemon juice OR 1
tablespoon of white vinegar to measuring cup.
To make your «
buttermilk», mix 1 1/2
tablespoons of apple cider vinegar with 1 1/2 cups
of any milk you tolerate.
one box Trader Joe's pancake mix one cup chopped Trader Joe's candied pecans one carton
of Trader Joe's
buttermilk (one quart) 4
tablespoons oil - canola 2 teaspoons vanilla 1 teaspoon cinnamon...
:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2
tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1
tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch
of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml)
buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest
of 2 large lemons 2
tablespoons lemon juice 4 large eggs 1 cup minus 2
tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
1 cup
buttermilk or 3/4 cup + 3 table - spoons milk
of choice mixed with 1
tablespoon distilled white vinegar
250 ml Murphy's Irish Stout 250g butter (I always use salted) 75g cocoa powder 400g caster sugar 145 ml
Buttermilk 2 large eggs 1
tablespoon vanilla extract 275g plain flour 2 tsp bicarbonate
of soda 0.5 tsp baking powder
** To make your own
buttermilk, measure out a scant cup
of milk and add 1
tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly).
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken
buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2
tablespoons finely chopped chives 1 1/2
tablespoons finely chopped dill 1 1/2
tablespoons finely chopped parsley Juice
of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4
tablespoons Frank's Hot Sauce 2
tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado,
buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches
of salt and a 1/4 teaspoon black pepper.
* If you don't have
buttermilk, you can substitute by stirring 1 1/2
tablespoons of lemon juice or white vinegar into 1 1/2 cups
of regular milk.
Make your own
buttermilk by stirring 1 1/2
tablespoons of lemon juice or white vinegar into 1 1/2 cups
of regular milk.
1 cup
buttermilk 2
tablespoons honey 3 - 4
tablespoons mustard (I used a Guinnes Mustard I still have in my fridge and love to use with steaks) some salt and pepper a little bit
of balsamic vinegar
To make 1 cup
of buttermilk, add 1
tablespoon of acidic liquid, like white vinegar or lemon juice, to a measuring glass and add milk until it's filled up to the 1 - cup mark.
1 1/2 cups whole wheat pastry flour 1 cup cake and pastry flour 1
tablespoon baking powder 1/2 cup light brown sugar 1/2 teaspoon salt 2 large eggs 1 cup
buttermilk 1/4 cup butter, melted and cooled slightly zest
of 2 lemons 1 cup
of berries (I used strawberries) 3
tablespoons large grain raw sugar 1 teaspoon large grain salt (I used Kosher salt)
For 1 cup
buttermilk: 1
tablespoon lemon juice or vinegar plus enough milk to make 1 cup; Or 1 cup milk plus 1 3/4
tablespoons cream
of tartar.
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured
buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1
Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2
Tablespoons room temperature butter for basting the top
of the bread
Alternately, you can add 1
tablespoon of white vinegar or lemon juice to 1 cup
of milk and let it it sit until curdled, about 10 minutes (note: you only need 3/4 cup
buttermilk for this recipe).
To make the whole batch
of mix at once: (1 whole batch) Homemade Multigrain
Buttermilk Pancake Mix 8 - 11 cups water 16 eggs 1 1/2 cups vegetable oil or unsalted melted butter (optional) 1 1/2 -2
tablespoons vanilla
Now top the cherries with the
buttermilk dough by dropping dollops into the pan a scant
tablespoon each - not too big
of they won't cook throughout.
2 x 284 ml pots
of buttermilk 420g wholemeal flour — I use the strong wholemeal flour designed for bread making 4
tablespoons sunflower seeds 2
tablespoons sesame seeds 2
tablespoons linseed 150g oats — I use rolled oats 1 teaspoon muscovado sugar — I use this kind but imagine most sugars will do the trick 1 teaspoon salt 1 teaspoon bicarbonate
of soda
So I substituted the egg for a combo
of ground flax seed and water, and made my own
buttermilk by adding a
tablespoon of apple cider vinegar to almond milk.
* If you don't have
buttermilk on hand, add 1
tablespoon of distilled vinegar to a liquid measuring cup.
1/3 cup
Buttermilk (or add a little less than 1/2
tablespoon of vinegar to a 1/3 cup container.