What parve substitute can I use for buttermilk?
Before we jump to finding a non-dairy option, let’s figure out what buttermilk is all about. Traditionally, buttermilk refers to the slightly sour, slightly thick liquid leftover from churning cream into butter. Today, the buttermilk available at most grocery stores is actually thickened skim or low-fat milk. Cultured bacteria added to the milk create a fermentation process that results in a thick, tangy liquid. This “soured milk,” or buttermilk as we call it, imparts a richer flavor, a moister texture and a more leavened result than if regular milk would be used in the same recipe. The qualities buttermilk provides is most noticeable in baked goods that use both buttermilk and baking soda. The acid in buttermilk reacts with the antacid of baking soda to form lots of gas bubbles in the batter, making the marriage of buttermilk and baking soda one of the best non-yeast leavening processes there is. If buttermilk isn’t available, you can quickly ferment milk in your kitchen. Simply add o
