Dairy & Eggs
Buttermilk
Cultured dairy product with tangy flavor that tenderizes baked goods and reacts with baking soda for leavening.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 245 | 8.6 | 259 |
| ¾ cup | 184 | 6.5 | 194 |
| ⅔ cup | 163 | 5.8 | 173 |
| ½ cup | 123 | 4.3 | 129 |
| ⅓ cup | 82 | 2.9 | 86 |
| ¼ cup | 61 | 2.2 | 65 |
| 1 tbsp | 15 | 0.5 | 15 |
| 1 tsp | 5.1 | 0.2 | 5.1 |
Thicker than regular milk. Shake before measuring.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories40
Protein3.3g
Carbohydrates4.8g
Fat1g
Sugar4.8g
Sodium148mg
History
Traditional buttermilk was the liquid left after churning butter. Modern cultured buttermilk was developed in the 1920s as a way to use surplus milk. Its acidity makes it invaluable in baking, activating baking soda and creating tender, fluffy textures in pancakes, biscuits, and cakes.
Baking Tips
- 1Reacts with baking soda to create lift
- 2Tenderizes gluten in baked goods
- 3Substitute: milk + 1 tbsp vinegar/lemon juice
- 4Room temperature for best results
Storage
How to Store
Refrigerator
Shelf Life: 2 weeks after opening
Substitutes
- Milk + lemon juice (1 cup milk + 1 tbsp acid)
- Yogurt thinned with milk