🔵 Truth About Buttermilk - What Is It? How To Substitute?

Truth About Buttermilk - What Is It? How To Substitute?
It would seem that Buttermilk is one of those kitchen ingredients that no-one really understands… and many ‘Internet Chef’s’ seem to think it is just acidic milk that can replaced easily with a mixture of milk and vinegar.
NOOOOOOOOOOOO!!!!!!!
O.G. Buttermilk, or true buttermilk, or the liquid whey leftover from actually making butter - is not what we are talking about. (pretty much nobody in North America has access to O.G. Buttermilk) What we are talking about is the ‘Cultured’ or Fermented Buttermilk that’s on every supermarket shelf in North America. It is a thick, tangy, bacteria fermented milk product that has nothing to do with butter production. At all.

*Most* if not all experts (I use that term with a sneer of derision) will tell you that you can ‘make’ buttermilk at home by adding lemon juice, or vinegar, or cream of tartar to milk. This is at best - misleading. Yes it will acidify the milk, and thicken it somewhat; but you’ll never ever reach the thickness of cultured buttermilk. Nor will you get the rich subtle flavours that a cultured fermented product will give. Instead you get a harsh stinging acidity, that is more acidic than buttermilk, which will curtail browning fo your baked goods.

This lack of thickness will also affect the end result of your baked goods - they will be denser and flatter than if you used the real thing.

As for using the acid in milk substitute for fried chicken marinades - forget about it! Please just buy some buttermilk!

Which brings us to viable buttermilk substitutes…

In a pinch; plain yogourt mixed into milk (1 part yogourt, 3 parts milk), will give you the right acidity and complex flavour. So your baked goods will shape and brown as you expect; but you’ll lose a little bit of texture.

Our favourite substitute is Kefir. This is cultured or fermented milk (sound familiar); that has a combination of bacteria (like buttermilk) and yeast (unlike buttermilk). The flavour is much more complex, but it has a very similar thickness and acidity. It actually makes every Buttermilk recipe we’ve ever tried - better!

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[GlenAndFriendsCooking]

Truth About Buttermilk - What Is It? How To Substitute?
It would seem that Buttermilk is one of those kitchen ingredients that no-one really understands… and many ‘Internet Chef’s’ seem to think it is just acidic milk that can replaced easily with a mixture of milk and vinegar.

O.G. Buttermilk, or true buttermilk, or the liquid whey leftover from actually making butter - is not what we are talking about. (pretty much nobody in North America has access to O.G. Buttermilk) What we are talking about is the ‘Cultured’ or Fermented Buttermilk that’s on every supermarket shelf in North America. It is a thick, tangy, bacteria fermented milk product that has nothing to do with butter production. At all.




*Most* if not all experts (I use that term with a sneer of derision) will tell you that you can ‘make’ buttermilk at home by adding lemon juice, or vinegar, or cream of tartar to milk. This is at best - misleading. Yes it will acidify the milk, and thicken it somewhat; but you’ll never ever reach the thickness of cultured buttermilk. Nor will you get the rich subtle flavours that a cultured fermented product will give. Instead you get a harsh stinging acidity, that is more acidic than buttermilk, which will curtail browning fo your baked goods.


This lack of thickness will also affect the end result of your baked goods - they will be denser and flatter than if you used the real thing.


As for using the acid in milk substitute for fried chicken marinades - forget about it! Please just buy some buttermilk!


Which brings us to viable buttermilk substitutes…


In a pinch; plain yogourt mixed into milk (1 part yogourt, 3 parts milk), will give you the right acidity and complex flavour. So your baked goods will shape and brown as you expect; but you’ll lose a little bit of texture.


Our favourite substitute is Kefir. This is cultured or fermented milk (sound familiar); that has a combination of bacteria (like buttermilk) and yeast (unlike buttermilk). The flavour is much more complex, but it has a very similar thickness and acidity. It actually makes every Buttermilk recipe we’ve ever tried - better!

[thecrazything]

I really appreciate how you always seem to have an international audience in mind! It is so helpful of you!

[GlennKarlsenCurlyfied]

What? I have been circumventing buttermilk recipees for years, and all I have to get is Kefir!
Basically, all thous fancy pancake recipees are the same as my grans. Mind blown.


Thanks Glen!

[louisehanes]

I always used the lemon and milk technique. Now I know better, thanks Glen.

[akavienne]

Since I started watching your videos, I made some 'buttermilk' pancakes. I never have buttermilk, but I remembered you suggested sour cream or yogurt thinned down instead. I have to say, that while I didn't know the exact ratio to use, those where the fluffiest, most tender pancakes I've ever made. I think they rival the pancakes I've eaten at restaurants.

I don't remember how I got started watching your channel in the past few months, but I'm so glad that I found you. I love your knowledge and approach to cooking.

[icehot]

I live in Croatia and everything was cleared when you said Kefir. Finally someone explained what is actually buttermilk. Thank you.

[kavisundar]

Curd and buttermilk are a staple in Indian households (and throughout South Asia). Reason we probably don't buy them from stores is because we don't use them just on special occasions or for specific recipes. We consume them almost everyday - it's an integral part of our meals. Typically, the curd/buttermilk in Indian homes are homemade. We use the last portion of the previous batch to make curd and there's always some sitting in the fridge. Buttermilk is consumed regularly because it's cooling and helps with digestion.

Thanks a lot man, I live in Europe, I been looking for answer to this question since long time, now I can make proper Fried chicken with kefir 🕺

[l-bird]

Thank you, very informative. I have used kefir before, but wasn't sure at the time of that was okay. Btw, I didn't know that Buttermilk was made with 1% milk. I assumed it was made from whole milk. LOL, I cringed when you started talking about putting vinegar in the milk, but was relieved when you said Noooo.

[DGJB]

In the 60s and 70s I remember seeing little yellow bits in the buttermilk. There is a noticeable difference between what we called buttermilk back then to what's available today.

[dbenninghouse]

I am so impressed by your explanation - and your knowledge of filmjölk! Thank you!

[traildusterbt]

Wow, I will have to try the sour cream substitute this week. I made buttermilk chicken once using the vinegar trick and thought it added nothing to the chicken. Now I know why

[moochielarsen]

Thank you! I just started researching churning my own butter and everything referenced the liquid as "buttermilk". Google and YouTube were no help trying to turn that liquid into what I would normally buy at the store and I just didnt understand why. Now I do and will stop trying to master an unachievable alchemy in my kitchen.

[timpauwels]

The Dutch have buttermilk - it’s called “Karnemelk”. It’s slightly thick, fermented milk that leaves streaks in the glass.

[TimeShrike]

In Finland it's called Piimä. Very common.
I am a huge fan, I drink it regularily with food as one might drink milk.

[micrisift]

Thanks for this, it was very confusing before. Here in Germany and Poland you can buy something called "Buttermilch"/"Maślanka" everywhere, but I believe it is the "true buttermilk", the left over from making butter. It tastes very different from kefir. Adding to the confusion, it is a very common ingredient in old baking recipes here.

[Tsoglani]

Finally the question i have been asking all along. I had a hunch and always used Kefir for these recipes and got pretty nice results. But having it cleared out feels nicer!

[ImHereForIt]

I live in the Southeastern U.S. where buttermilk is a kitchen staple. I wish it were as readily available everywhere as it is such a versatile and delicious ingredient. We break up cornbread into a glass of buttermilk as a rustic snack, so good! Thanks!

[holdfaststarspark]

I understand! I finally understand the mystery that is "buttermilk' in North America. Thank you kind Sir!

[Careful]

Oh, thank you for that hint about 'filmjölk'! 😍😍