Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (2)
How to Make Buttermilk
NUTRITION · PER SERVING5M COOK
CAL 16%·PRO 44%
CARBS 26G33% OF CAL
0G FIBER1G OTHER26G TOTAL SUGAR
FAT 15G42% OF CAL
9G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick buttermilk substitute made from milk and vinegar or yogurt. A basic component for baking when store-bought buttermilk is unavailable.
componentamericangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 tablespoon lemon juice or white vinegar
- 1 cup milk (whole, 2% or skim)
- ½ cup plain Greek yogurt (or ¾ cup regular plain yogurt)
- ¼-½ cup milk
At a glance
PER SERVING · TIME 5M
CAL 16%·PRO 44%
CARBS 26G33% OF CAL
0G FIBER1G OTHER26G TOTAL SUGAR
FAT 15G42% OF CAL
9G SAT6G 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
- 5m
- Sodium
- 242mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 537mg
- Calcium
- 618mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.