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A quick cooking hack when you're out of buttermilk at home is to add a tablespoon of vinegar or lemon juice to a cup of milk. So I always assumed the sourness/a
by apatters 8y ago
A quick cooking hack when you're out of buttermilk at home is to add a tablespoon of vinegar or lemon juice to a cup of milk. So I always assumed the sourness/acidity was the defining feature of buttermilk. It would be interesting if there were types of buttermilk (and recipes requiring them) where this was not the case.
- vram22 8y agoInteresting, must try that out sometime. In India paneer (a sort of Indian cottage cheese) is made that way, by putting lemon juice in hot milk, which makes it curdle. Then the curds are put into a cloth and hung up for a few hours to drain off the whey. What's left is paneer, which can be eaten raw, or used in dishes like palak paneer (spinach with paneer), mutter paneer (green peas with paneer), some Indian sweets, etc.