Barefeet in the Kitchen · by Mary Younkin
Buttermilk Substitute
NUTRITION · PER SERVING2M COOK
CAL 8%·PRO 16%
CARBS 12G31% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 8G47% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A two-ingredient buttermilk substitute made by curdling milk with lemon juice. Use it as a replacement for buttermilk in baking and cooking.
condimentamerican
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon lemon juice
- 1 cup milk
At a glance
PER SERVING · TIME 2M
CAL 8%·PRO 16%
CARBS 12G31% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 8G47% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Sodium
- 118mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 16mg
- Calcium
- 305mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.