Pareve buttermilk?

Posted: Tue, May 22 2012, 7:39 am Post subject: pareve buttermilk?

I'm making chocolate muffins and it calls for buttermilk. I want to make them pareve, so can I make soy milk into buttermilk? If not, do you think just the soy milk would work the same? Is buttermilk usually just for taste or also some chemistry to the baking?

Silver Member Joined: Oct 07 2009 Posts: 612

When a recipe calls for buttermilk and I'm making it dairy I use regular milk and add a little white vinegar to turn it into buttermilk. If I want to make it parve I use soy or almond milk and also add the vinegar. It kind of curdles you know?
I don't know if that makes a big difference in terms of the chemistry but my recipes where I've done this have always worked.
_________________
Be kind to your knees, you'll miss them when they're gone.

~Bella~

Posted: Tue, May 22 2012, 7:47 am Post subject: re: pareve buttermilk?

Try adding 1 Tablespoon lemon juice or vinegar per cup of soymilk. Then the flavor will be similar. Regarding the chemistry I really don't know. My buttermilk recipes all have a soft crumb, but I don't substitute for it so cannot compare.
_________________

The 2012-2013 Balabusta's Daily Organizer: in stores now!
~Paid ad~

Posted: Tue, May 22 2012, 9:26 am Post subject: re: pareve buttermilk?

Thank you. I know how to make it into buttermilk, but I was wondering if soy milk can be made into buttermilk and you answered my question, so once again thank you! Very Happy

Posted: Tue, May 22 2012, 9:28 am Post subject: re: pareve buttermilk?

Please let me know how it comes out!

Posted: Tue, May 22 2012, 9:30 am Post subject: re: pareve buttermilk?

I've done it successfully. 1 tablespoon lemon juice per 1 cup soy milk (with 1 tablespoon removed).
_________________