How To Make A Substitute For Buttermilk For A Cheese Recipe?
Filed in Category Cheese Recipes
I’m making some homemade cheese; just for starters I’m not sure what kind it is… but the recipe is something like boil milk and 10 percent buttermilk in a pan then let it cool and pour into a container let it sit and thaw out then pour into another container than again if needed….. does this sound right? and can I used lemon juice to make the buttermilk or will that be much too sour? The cheese will be for anything like pastas, snack crackers or salads.
3 Comments so far
I don’t get the “thaw out” part. a cup of milk with a tbsp. of vinegar or lemon juice will substitute for buttermilk when baking but I’m not too sure about when you’re making cheese. I think you better follow the directions exactly.
For a cheese recipe, it isn’t going to work AT ALL.
You need real actual buttermilk because what you need is the bacteria in the buttermilk, not the sourness. The bacteria multiply and convert the sugars in the milk to acid, which is what makes the curd form.
You need to buy real buttermilk from the store and follow the recipe you have letter for letter without making any substitutions at all. If you can’t find buttermilk there are recipes where you add lemon juice directly to milk, but you generally need to add about 1/2 cup of juice to a quart of milk.
Remember too not to microwave the buttermilk to warm it up – the microwave will kill the bacteria you need.
Good luck!
put 1 tbl spoon of lemon juice or white vinegar in one cup of milk.