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Author Topic: Sticky: About Yogurt and Buttermilk  (Read 18604 times)
Madhuram
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Eggless...yet tasty!


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« on: July 12, 2009, 06:52:11 pm »

Use 1/4 cup of yogurt or buttermilk in place of 1 egg while baking cakes, brownies, quick breads, cookies and flat breads.  Measure yogurt in the dry measuring cup and buttermilk in the liquid measuring mug.  While using yogurt I mix 3 tablespoons of yogurt with 1 tablespoon of water so that the batter is not very thick.  Soy yogurt and flavored dairy yogurt can be used as well.

From various internet sources I understand that vegans can substitute buttermilk by adding 1-2 teaspoons of vinegar/lemon juice to 1 cup of soy milk and let it stand for 5 minutes.  Measure 1/4 cup of this mix to substitute the eggs.  (I have not tried this.)

Check here for recipes using yogurt and buttermilk as egg substitute in baking recipes.

« Last Edit: July 12, 2009, 07:31:55 pm by Madhuram » Logged
KapeZer
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« Reply #1 on: November 08, 2009, 09:16:51 pm »

          This recipe is great I should better try this and cook it on my house ., If this will be enjoyed by family I will appreciate it and the things that you help for posting this recipe for us.,


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KateDesiraeReid
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« Reply #2 on: March 04, 2010, 01:15:37 am »

Thanx for this recipe is good.I should better try this and cook it on my house.thanx.
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cookpiper
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« Reply #3 on: July 09, 2010, 09:43:14 pm »

wow,


That recipe is so great!
check this one.

If you have no buttermilk, you can make your own substitute, but go for the real thing if you can. Yogurt may be substituted for buttermilk, volume for volume, meaning 1 cup of yogurt may be substituted for 1 cup of buttermilk. In the reverse, you can usually substitute buttermilk for yogurt or sour milk on a one to one basis.

Leavened buttermilk recipes usually include baking soda. Take care in substituting buttermilk for regular milk when using baking powder, as it upsets the balance of alkali to acid. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process.

To achieve the desired result when using buttermilk instead of milk, substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda.
Buttermilk Equivalents and Measures
• 1 cup buttermilk = 1 cup yogurt
• 1 cup buttermilk = 1 cup milk PLUS 1 Tablespoon vinegar or lemon juice (let stand for 10 minutes before using in recipe)
• 1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
• 1 cup buttermilk = 1 cup water PLUS 4 Tablespoons powdered buttermilk
(reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
• 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
• 1 cup buttermilk = 8.5 ounces
• 1 cup buttermilk = 242 grams



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abby22
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« Reply #4 on: May 20, 2011, 10:48:42 am »

I love this idea.  I use applesauce as a replacement too!
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