Content

• Ingredients
• To step
• Method 1 of 3: Make buttermilk from milk and vinegar
• Method 2 of 3: Make fruit buttermilk pancakes
• Method 3 of 3: Make simple Irish soda bread
• Tips

You're staring at a recipe that calls for buttermilk. You can't remember the last time you bought buttermilk, in fact, you don't know if you ever bought buttermilk. Fortunately, there is a simple solution that can serve as a replacement. This substitute, made with vinegar and milk, isn't ideal for a recipe where buttermilk is the main ingredient, such as buttermilk pie. However, it is perfect in recipes that rely on the acidity in buttermilk to create a light and fluffy texture, such as buttermilk pancakes or Irish soda bread.

Ingredients

Buttermilk from milk and vinegar

For about 240 ml

• 1.5 tablespoons of white vinegar
• 250 ml of milk

Buttermilk pancakes with fruit

For 4 to 6 people

• 300 grams of flour
• 50 grams of sugar
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 1/4 teaspoons baking powder
• 2 eggs
• 500 ml buttermilk
• 50 g butter
• 150 grams of fruit

Irish soda bread

For 16 slices

• 400 grams of flour (750 ml)
• 75 grams of whole wheat flour
• 1 tablespoon of sugar
• 2 teaspoons of salt
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 8 tablespoons of cold butter
• 350 ml buttermilk

To step

Method 1 of 3: Make buttermilk from milk and vinegar

1. Add the vinegar to a measuring cup. Put 1.5 tablespoons of white vinegar in a measuring cup.
   • Buttermilk is actually soured milk. You achieve this effect by adding acid to milk. The acid curdles the milk slightly, making the milk thicker. The acid is also what helps pastries rise through a chemical reaction. When it mixes with baking soda (a base), the two together produce carbon dioxide, creating bubbles in your baked goods. This process creates an airy structure.
   • You can also use lemon juice instead of vinegar. You can also use other types of vinegar, but that can affect the taste of your final product.
   • You can double this recipe, but you should also use double the amount of vinegar or lemon juice.
2. Add the milk. Pour in the milk until it reaches 240 ml.
   • Make sure you don't add too much milk, preferably a little less than indicated.
   • You can use whole milk, semi-skimmed milk, or cream.
3. Stir the mixture. Mix the milk and vinegar with a spoon.
4. Leave the mixture alone. Let the mixture sit for at least five minutes. You may need to let the mixture sit for up to 15 minutes. You can leave it on the counter.
5. Stir the mixture. Check if it has become a bit thicker; it should lightly cover the back of a spoon. You should also see a few curdles in the milk. When you taste it, it should be slightly sour.
6. Use the mixture like buttermilk. In pastry recipes that call for buttermilk, use this mixture in the specified ratio.

Method 2 of 3: Make fruit buttermilk pancakes

1. Add the dry ingredients to a sieve. Add 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, 2 1/4 teaspoons of baking powder, 50 grams of sugar and 300 grams of flour to a sieve. If you don't have a strainer, you can use a fine mesh strainer. Strain the ingredients into a bowl.
   • To sieve with a sieve, lightly shake or tap the rim to allow the ingredients to flow through the holes.
2. Melt the butter. Add 50 grams of butter to a microwave dish. Heat it in the microwave until melted.
3. Add the wet ingredients to another bowl. Add the two eggs, 500 ml buttermilk and the melted butter to the bowl. Use a whisk to mix the ingredients well.
4. Mix the contents of the two bowls. Pour the wet ingredients into the dry ingredients. Gently stir the batter together.
   • Lumps are fine for this batter. If you over-mix the batter, your pancakes will be too heavy.
5. Prepare the skillet. Put a knob of butter in a frying pan. Let it melt over medium heat.
6. Pour in the batter. Add 75 ml of the batter to the frying pan. Add a little bit of fruit on top of the pancake.
   • You can choose blueberries, strawberries or raspberries, just to name a few, fresh or frozen. However, if you are using larger fruits, such as strawberries, you should chop them smaller before placing them on the pancake. You can also try small pieces of banana or chocolate chips.
7. Fry the pancake. The pancake should bake for a few minutes on each side. Watch for small bubbles in the batter. They should burst before you flip the pancake.
8. Finish baking. Add 75 ml batter for each pancake and bake until the batter is finished. Add more butter, if necessary. You can keep the pancakes warm in an oven until they are ready to serve.

Method 3 of 3: Make simple Irish soda bread

1. Preheat the oven. Set the oven to 180 degrees Celsius. Cut baking paper for a baking sheet and set it aside.
2. Combine the dry ingredients. Place 400 grams of flour, 75 grams of wholemeal flour, 1 tablespoon of sugar, 2 teaspoons of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder and 1 teaspoon of baking powder in a large bowl.
3. Cut the butter. Cut the butter into smaller pieces with a sharp knife.
4. Combine the butter with the flour mixture. Use a dough mixer, two butter knives, or your clean hands to work the butter through the flour mixture.
   • If you are using table knives, cross them through the dough and use the tips to cut large pieces of butter smaller. Make sure the result is crumbly, with very small pieces of butter.
5. Add stuffing. You can add spices and flavors such as dried cranberries, caraway seeds, raisins, dill, rosemary, or cheddar cheese.
   • Add a few tablespoons of the seasonings. For fillings such as cranberries, raisins or cheddar cheese you can add a few tablespoons. You can add the cheese after you have formed the bread, but before you have baked it.
6. Add 500 ml buttermilk. Mix the dough. Stop mixing when the dough is smooth.
7. Drizzle flour onto a clean worktop or cutting board. Pour the dough onto the floured surface. Knead the dough.
   • To knead the dough, hit it with your fists and fold it over. Repeat this process 8-10 times. The dough should be smoother when done.
8. Make a round ball and push it flat. Shape the dough into a ball and flatten it into a disk. It should not be thicker than 3-4 cm.
9. Place the dough on the prepared surface. Score the top of the dough with an "X" that goes about halfway through the dough.
10. Bake the bread. Bake the bread in the oven for an hour. Turn the pan around after 30 minutes. The bread should be golden brown and crispy on the outside.

Tips

• You can also use yogurt or sour cream as a substitute for buttermilk. However, you must dilute them with milk before using them.