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Thread: buttermilk

  1. #1

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    Talking buttermilk

    im going to attempt a chocolate banana cake and the recipe i have found calls for buttermilk which i dont have, so is it simply milk and melted butter? if so what ratio!!


  2. #2

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    or if someone has another recipe, i dont have any chocolate though, just cocoa

  3. #3

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    Sorry i don't have another recipe but buttermilk is actually a cultured milk (like the milk equivalent of sour cream) and NOT the buttermilk that's left over after you've churned butter from cream.

    Basically it's soured milk, so to replace it you could use regular milk with some vinegar added. The vinegar acid reacts with the raising agent making the cake fluffier. I'd think 1-2 teaspoons per cup of milk would be enough.

  4. #4

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    Ok just found this for you:

    For recipes, a substitute for buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar or 1 3/4 teaspoons cream of tartar to each cup of regular milk. The soured milk should be allowed to sit for ten minutes before being used.[4]

    A low-fat substitute can be made by mixing equal parts of skim milk and low-fat yogurt.[5]
    For further reading see the Wikipedia entry here.

  5. #5

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    awesome marydean!!! thanks for that!!! much appreciated

  6. #6

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    That's ok! Let me know how your cake turns out, won't you. Chocolate banana mmmmmm.

  7. #7

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    Jols i have an awsome choc banan cake recipe, but you need choc!
    What time is cake due out of the oven? Just wondering when i should leave.

  8. #8

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    hehe ange your welcome over anytime for cake!

    i piked on the choc banana cake and just made a plain choc cake but tis still needed buttermilk!!

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