Most baking recipes call for buttermilk. Don't have buttermilk handy? No problem! Since I live in India, buttermilk usually sold here is the spiced, flavoured versions (masala chaas). That doesn't mean you abandon the ingredient all together.
Here are a few substitutions which are just as good:
Lemon Juice/ Vinegar:
The trick is to add 1tsp of lemon juice or white vinegar to 1 cup of whole milk. Stir well and let it sit for two minutes. The acid will sour the milk, making it the perfect substitute. Even though it won't be as thick as the commercial ones you find abroad, its the closest you will come to the real thing.
Yoghurt:
This is my fail safe substitue. I use this more than any other variation I've written here. Mix 3/4 parts yoghurt with 1/4 parts milk and beat till combined and smooth.
Cream of Tartar:
Mix 1 cup milk with 1 1/2 teaspoon of cream of tartar. Make sure you stir till there are no lumps
Here are a few substitutions which are just as good:
Lemon Juice/ Vinegar:
The trick is to add 1tsp of lemon juice or white vinegar to 1 cup of whole milk. Stir well and let it sit for two minutes. The acid will sour the milk, making it the perfect substitute. Even though it won't be as thick as the commercial ones you find abroad, its the closest you will come to the real thing.
Yoghurt:
This is my fail safe substitue. I use this more than any other variation I've written here. Mix 3/4 parts yoghurt with 1/4 parts milk and beat till combined and smooth.
Cream of Tartar:
Mix 1 cup milk with 1 1/2 teaspoon of cream of tartar. Make sure you stir till there are no lumps
