Substitutes for buttermilk

I’ve mentioned this several times before but I’ve never really written it up properly and have decided to do so to have a quick reference for myself.

If using citric acid, going by this recipe for using citric acid to replace lemon juice, then
1 cup milk + slightly less than 1/4 tsp citric acid.

In all cases, let the mixture stand for five to ten minutes before using.

1) From GourmetSleuth:

These subs. are good for baking and batters – not for uncooked foods like dressings.
For 1 cup buttermilk select one:
1 cup milk + 1 tablespoon lemon juice
1 cup milk + 1 tablespoon white vinegar
1 cup milk + 1 teaspoon cream of tartar

2) Other pages give different quantities:
1 cup milk plus 1 3/4 tablespoons cream of tartar
1 cup milk plus 1 1/2 Tablespoons of fresh lemon juice OR 1 1/3 Tablespoons of cider vinegar to above milk amount.

3) For dairy-free alternatives, these suggestions from Dairy-Free Made Easy by Alisa Marie Fleming, Fleming Marrs:

Recipe I [too vague to be helpful :P]
2 to 3 tsps of lemon juice, apple cider vinegar or cream of tartar to one cup of non-dairy milk (rice, soy, oat etc.) —

Recipe II [very interesting!]
1/4 cup silken tofu
1/2 cup + 3 Tbs water
1 Tbs lemon juice or vinegar
pinch sea salt
–> Blend all ingredients together

4) This page extracted from The Gluten-Free Baker Newsletter has a thorough write-up including tips on:

* improving consistency by making 1 full cup, even when only 1/2 is required
* in recipes, to check for consistency rather than volume of the liquid when using low-fat milks
* differing results when using non-dairy milks
* in gluten-free recipes, if substituting regular milk with buttermilk, add 1/4 tsp baking soda to the dry mixture for every 1/2 cup buttermilk

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Citric acid substitute for lemon juice

Those sensitive to salicylates need to watch out for the latter in citrus fruits. So recipes calling for lemon juice can be substituted with this citric acid mix.

4 Tbs warm water
1tsp sugar
3/4 tsp citric acid or to taste

Dissolve together and store in fridge.

(Recipe taken from Sue Dengate’s The Failsafe Cookbook.)