Clabbered Milk:
1 tbl lemon juice or white vinegar
a little less than a cup of milk
Measure out the juice or vinegar into a cup measure,
then fill it with milk. 
Let it sit for 5-10 minutes. 
Use it like buttermilk.
Tuesday, December 9, 2008
Substitutions: Clabbered Milk for Buttermilk
Ever want to make something that needs buttermilk but not have any on hand and don't feel like going to the store? Well fortunately, there is a substitute! Clabbered milk is *almost* buttermilk and it works just fine. I actually almost never have buttermilk, this is what I typically use when a recipe calls for it. But why would I be making this now? Well, tune in later to find out!
Clabbered Milk:
1 tbl lemon juice or white vinegar
a little less than a cup of milk
Measure out the juice or vinegar into a cup measure,
then fill it with milk. 
Let it sit for 5-10 minutes. 
Use it like buttermilk.
Clabbered Milk:
1 tbl lemon juice or white vinegar
a little less than a cup of milk
Measure out the juice or vinegar into a cup measure,
then fill it with milk. Let it sit for 5-10 minutes. Use it like buttermilk.
I've used that trick for years and no one would ever know!
ReplyDeleteQuite frankly, I prefer to sour my own milk for baking. Especially if I am doing something delicate, I like to know exactly how much acid I am putting in the batter, and if you buy real buttermilk you just can't be sure what it is like without litmus paper. And it has been a long time since I have been in a chemistry lab.
ReplyDeleteMind you, for soaking chicken it is a totally different thing. There are complex lipoproteins and assorted other goodies in real cultured buttermilk which you cannot get with artificially soured milk.
I tend to shy away from recipes that use buttermilk because it's just not something I keep on hand. Thanks for the great tip!
ReplyDeletebiz: I've never been able to tell the difference either. I won't tell anyone if you won't. Except the.. whole.. world... er. :)
ReplyDeleteBrutal: Good to know about soaking the chicken, I won't try to use the clabbered milk for that. Thanks!
Reeni: Now I charge you to go forth and make something that requires buttermilk! Forsooth! And you're welcome. :)
I must've thrown out a hundred cartons of buttermilk gone bad! I was so happy when I learned the make-your-own trick!
ReplyDeleteVicki: If you don't use a lot of butter milk then it's a money saver all right.
ReplyDeleteThere are people who throw out buttermilk unused?!?! That's criminal! You cook up a mess o' potatoes and mash them up with the buttermilk. Much healthier and darn near as fabulous as using tons of butter and cream.
ReplyDelete