buttermilk substitute greek yogurt

It may sound kinda gross, but it's actually rich in flavor. It’s not commonly available in grocery stores — and hasn't been since the 1920s, when it was supplanted by our present-day cultured buttermilk, low-fat or skim milk that’s been inoculated with milk-friendly bacteria to thicken it and make it sour. It’s tangy and delicious and I haven’t noticed a difference in any of my baked goods. But this tender, golden cake, topped with its buttery, nut-laden syrup, is a true crowd-pleaser. I never have buttermilk on hand. Organic (no additive) yogurt works fine and I have no trouble finding it. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, use exactly the same amount of sour cream, high in protein, low in sugar, and full of calcium. Here are the best substitutes for Greek yogurt that you may already have on hand. If you’re using Greek yogurt, thin it out with a bit of milk before substituting the same way. I also use it in place of heater when making artisan sourdough bread with great results. Add milk or water to yogurt to thin it to the consistency of buttermilk. Buttermilk was a readily available ingredient (and one not to be wasted) back when butter-making was a common household task. If you’ve found this buttermilk substitute recipe helpful, don’t forget to rate the recipe and leave me a comment below. The photo above doesn't do it justice; I was out of pecans so substituted walnuts, and then didn't chop them finely enough (rush, rush!). (I know the acid effects the leavening agent and rise, I just don't know how to make the conversion.). The vinegar and cream of tartar biscuits seem to lack depth of flavor, while the plain milk biscuit simply tastes flat.