![]() Much like buttermilk, yogurt is produced through the fermentation of milk. Decrease the other liquids in your recipe to maintain the desired consistency. Substitute 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda for 1 teaspoon (5 grams) of baking powder. If you add a 1/2 cup (122 grams) of buttermilk, for example, you should reduce the amount of other liquids added to your recipe by the same amount. To maintain the desired texture and consistency of your final baked product, make sure you decrease the amount of other liquid you add to your recipe to compensate for the amount of buttermilk added. ![]() They may also add probiotics and flavorings.īecause of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder.Īdd 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder. ![]() Commercial manufacturers usually make buttermilk by adding bacterial cultures to milk and allowing for fermentation, breaking down sugars into acids. Old-fashioned buttermilk is a by-product of churning sweet cream into butter. Buttermilk is a fermented dairy product with a sour, slightly tangy taste that is often compared to plain yogurt.
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