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.
- 200ml dairy-free milk
- 3tsp vinegar or lemon juice
Stir vinegar or lemon juice into the milk and set aside for 30min to let it curdle.
Now you’ve got buttermilk. Use in your recipe as required.