These can be swapped for each other in equal measures in most baking recipes with good results, but since sour cream has more than four times the fat, expect cakes and muffins baked with yogurt to have a slightly drier texture. ½ cup whole or low-fat yogurt + ½ cup water Looking for a perfect substitute for sour cream in baking or for sauces Let’s take a look at 11 sour cream replacements that will give your recipes that creamy tang you’re looking for.
Moving forward, if we need to an alternative to buttermilk, we're going with thinned yogurt or kefir instead of clabbered milk. Because kefir typically contains more protein than buttermilk, pancakes and biscuits browned a touch faster but were perfectly acceptable (many tasters even preferred the extra browning and crispness of the kefir biscuits). Given its tangy flavor and buttermilk-like consistency, we also wondered if kefir, a fermented milk drink, could be used as a 1:1 sub for buttermilk in recipes. It was too thick straight from the tub, but once we thinned it with water, it was more or less identical to buttermilk in acidity and consistency, and baked goods made with it were hard to distinguish from those made with the real thing.
We had a hunch that yogurt, another acidic dairy product, might work well in all applications. Cakes containing clabbered milk fared better since the batter was corralled by the walls of the pan. That meant that both baked goods spread more than they should have, slumping into squat, uneven shapes. Clabbered milk isn't nearly as thick as buttermilk. One cup of this substitute can be made by adding one tablespoon of lemon juice to a cup of milk. The acid provides tang and causes the proteins to aggregate, but it doesn't give the liquid body.īut when we made drop biscuits and buttermilk pancakes using clabbered milk, the results were disappointing. Milk and Lemon Juice A popular buttermilk substitute is the combination of milk and lemon juice. A common replacement for buttermilk is clabbered milk, which is milk that has been mixed with a small amount of lemon juice or vinegar. They bring a similar tart, punchy flavor. Many recipes for baked goods-pancakes, biscuits, and cakes in particular-call for buttermilk: Its acid reacts with baking soda to create a leavening effect, its viscosity gives batter a specific consistency, and its mild sourness contributes flavor. Swap in Greek-style yogurt, labneh or skyr These extra-thick fermented dairy products are terrific swaps for sour cream in pretty much any application. A little buttermilk or milk can thin cream cheese and make it an even better substitute for sour cream. A Better Sub for Buttermilk: Yogurt + Water Fortunately, there's a simple way to adjust cream cheese to meet your culinary needs.
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