Buttermilk is used in recipes because it is more acidic than milk and reacts with ingredients like baking soda to produce carbon dioxide bubbles. The acidity adds a tangy flavor. Avoiding milk does not mean you need to skip recipes that call for buttermilk. Tracy Bush of Nutrimom® - Food Allergy Liason http://allergyphoods.com shows us how easy it is to make from any safe milk alternative.
Buttermilk was traditionally the liquid leftover from churning butter from cultured cream. These days, buttermilk is cultured from low fat milk. It's tangy and thicker than plain milk. Buttermilk is the key to making buttermilk biscuits, buttermilk pancakes and buttermilk fried chicken. And of course buttermilk cream of mushroom soup.
Vegan Buttermilk Recipe
- Pour 1 Tbsp lemon juice or vinegar into a measuring cup
- Fill the measuring cup with a safe-for-you non-dairy milk (soy milk, coconut milk) until you reach 1 cup
- Let sit for 10 minutes or until it curdles
- Use as a 1:1 replacement for buttermilk in your recipes