It can be oh-so-frustrating when a recipe calls for an ingredient that you can’t have, isn’t (yet) available at your supermarket or you simply haven’t got at home when you get really want to cook up a storm in the kitchen. Fret not. Simply swap this for that (“STFT”).
In this edition, we create buttermilk out of a dairy-free milk and a household staple, vinegar.
- Dairy-free milk
- Vinegar or lemon juice
Stir vinegar or lemon juice into the milk and set aside to let it curdle. This may take a few minutes.
Now you’ve got buttermilk. Use in your recipe as required.