This is my "go-to" for any recipe calling for buttermilk. I generally use Rice milk but I think Almond milk may be better for some recipes due to the protein content. I have only tried Rice milk though.
Ingredients:
1 C. Rice Milk (or any DF milk Substitute)
1 Tbsp Vinegar (I use cider Vinegar)
Directions:
1. Pour vinegar into a 1 c. measuring cup then add enough rice milk to fill to the 1 cup and mix.
2. Let sit for a few minutes, I usually do about 5 minutes.
3. Use in any recipe calling for buttermilk.
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