HOW TO MAKE BUTTERMILK (SUBSTITUTE RECIPE WITH MILK & LEMON) | KITCHN
|1 scant cup whole or 2% milk, or heavy cream|
|1 tablespoon freshlyl squeezed lemon juice or distilled white vinegar|
- Combine the milk or cream and acid. Stir 1 scant cup of milk or cream and 1 tablespoon of lemon juice or vinegar together in a measuring cup.
- Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.
- Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.
SaturatedFatContent 0.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.6 g, SugarContent 1.6 g, ServingSize Serves 8, ProteinContent 1.0 g, FatContent 0.6 g, Calories 15 cal, SodiumContent 14.4 mg, FiberContent 0.0 g, CholesterolContent 0 mg
HOW TO MAKE ALMOND MILK AT HOME | KITCHN
Provided by: Emma Christensen
Total time: 0S
|1 cup raw almonds, preferably organic|
|2 cups water, plus more for soaking|
|Sweeteners like honey, sugar, agave syrup, or maple syrup (optional)|
- Soak the almonds overnight or up to 2 days. Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
- Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. (It's best to discard the soaking water because it contains phytic acid, which inhibits the body's ability to absorb nutrients.)
- Combine the almonds and water in a blender or food processor. Place the almonds in the blender or food processor fitted with the blade attachment and cover with 2 cups of water.
- Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for 2 minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
- Strain the almonds. Line a fine-mesh strainer with either an opened nut milk bag or cheesecloth, and place over a measuring cup. Pour the almond mixture into the strainer.
- Press all the almond milk from the almond meal. Gather the nut bag or cheesecloth around the almond mixture and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
- Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
SaturatedFatContent 1.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 7.7 g, SugarContent 1.6 g, ServingSize Serves 4, ProteinContent 7.6 g, FatContent 17.8 g, Calories 206 cal, SodiumContent 5.1 mg, FiberContent 4.5 g, CholesterolContent 0 mg
How to make Angel Milk?
How To Make Angel Milk 1 Add the pink food dye, granulated sugar, and vanilla into your mug. 2 Steam the milk and then pour it into the glass while holding the foam back using a spoon. 3 Stir the steamed milk and vanilla mixture together. 4 Add the foam on top and garnish with sprinkles! More …
How do you make buttermilk?
To make buttermilk the traditional way, allow full-fat, non-homogenized milk to sit out until the cream and milk separate. The milk and cream will ferment, causing them to become sour. The fermented, acidic-tasting milk is buttermilk. This type of buttermilk is still popular in South Asia and the Middle East.
What can I make with a gallon of milk?
Finish the gallon with these sweet and savory milk recipes! We have ideas for quiche, cake, casseroles and more. 1/32 Hot Milk Cake This simple, old-fashioned milk cake tastes so good it will surprise you! As I remember my mom’s delicious meals, this dessert was always the perfect ending.
How to make sour milk?
You can create sour milk easily by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk. You can also use milk that’s slightly spoiled, since the oven heat should destroy most of the harmful bacteria, but use this method to your discretion. I personally don’t think it’s worth the risk and recommend sticking to the above recipe.