Diethood · by Katerina Petrovska★ 5.0 (6)
How to Make Buttermilk
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 15%
CARBS 11G38% OF CAL
0G FIBER0G ADDED11G INTRINSIC0G OTHER11G TOTAL SUGAR
FAT 4G33% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple two-ingredient substitute for buttermilk made by combining milk and vinegar. Used as a baking ingredient rather than consumed on its own.
componentamerican
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Nutrition & ingredients
Ingredients
serves 2- 3 tablespoons white vinegar
- 2 scant cups 2% milk
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 15%
CARBS 11G38% OF CAL
0G FIBER0G ADDED11G INTRINSIC0G OTHER11G TOTAL SUGAR
FAT 4G33% OF CAL
3G SAT2G 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
- 15m
- Sodium
- 89mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 287mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 89MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.