Once Upon a Chef · by Jennifer Segal★ 5.0 (2)
Homemade Buttermilk
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 15%
CARBS 9G11% OF CAL
0G FIBER1G OTHER8G TOTAL SUGAR
FAT 26G78% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A two-ingredient substitute for store-bought buttermilk made by combining milk and white vinegar. Let sit briefly until thickened and tangy.
componentamerican
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Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon lemon juice or white vinegar
- 1 cup minus 1 tablespoon milk ((any kind))
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 15%
CARBS 9G11% OF CAL
0G FIBER1G OTHER8G TOTAL SUGAR
FAT 26G78% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 10m
- Sodium
- 74mg
- Total sugar
- 8g
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
- 300mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.