Important Announcement
Kosher.com is not currently shipping any orders outside our local delivery areas in NY, NJ and CT. National delivery resumes on April 12th, 2010. You may continue to place orders now for delivery on April 12th or later. Thank you very much and have a Happy Passover!
|
|
Q. 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 one tablespoon of lemon juice or white vinegar to one cup of milk. After ten minutes, the liquid will have thickened and curdled slightly. Gently stir before using.
In parve baking, create non-dairy buttermilk by adding one tablespoon of lemon juice or white vinegar to one cup of soy milk. As you would for fermenting regular milk, set this mixture aside for ten minutes. Once thickened and curdled, gently stir before using.
To have a firsthand look at the moist, tender baked goods buttermilk or its parve substitute creates; try these delectable banana chocolate chip muffins. We've adapted the recipe for the non-dairy kitchen so you can enjoy them with any meal. Be warned: don't expect leftovers.
Click here to make Wholesome Chocolate Chip Banana Muffins:
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.
