Tip Tuesday #4 – No buttermilk? No problem!

Buttermilk contributes an amazing tenderness to many baked goods and pancakes.  It is certainly a must have for any baker but, at times I don’t like running to the store only for that.

My handy sub is 2/3 cup plain yogurt + 1/3 cup water for every cup of buttermilk. This yields the same thick consistency when compared to the milk and vinegar method.

Happy baking y’all!

 

You may also like

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *