Buttermilk Alternative

Our answer

Buttermilk is an acidic dairy product. Traditionally it was the liquid left over after churning butter but most commonly nowadays it is made by adding an acidifying bacteria to low fat milk. The latter type is the type that is usually sold in supermarkets. The substitute for buttermilk can vary depending on the recipe used. For baking recipes, such as cakes and scones, you can use semi-skimmed (reduced fat) milk mixed with fresh lemon juice. You need to use 1 tablespoon of lemon juice for each 250ml (1 cup) milk. Leave the mixture to stand for 5 minutes before using, you will see that the milk thickens slightly.

If buttermilk is included in a salad dressing, such as with Nigella's Spring Potato Salad With Asparagus And Radish or New Orleans Coleslaw, then we suggest using a fat-free (non-fat) natural or plain yogurt as an alternative.