Immaculate Bites · by Imma Adamu★ 5.0 (6)
How to Make Buttermilk
NUTRITION · PER SERVING5M COOK
CAL 4%·PRO 8%
CARBS 7G32% OF CAL
0G FIBER1G OTHER5G TOTAL SUGAR
FAT 5G50% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick substitutions for buttermilk using milk, lemon, yogurt, or cream. A pantry solution for baking when buttermilk is unavailable.
condimentamericangluten freevegetarian
View the full recipe on Immaculate Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup (240ml) whole milk
- 2 tablespoons (30ml) freshly squeezed lemon juice (or white vinegar)
- ¾ cup (170g) plain yogurt (or sour cream )
- ¼ cup (70g) milk
- 1¾ teaspoons (5-6g) cream of tartar
At a glance
PER SERVING · TIME 5M
CAL 4%·PRO 8%
CARBS 7G32% OF CAL
0G FIBER1G OTHER5G TOTAL SUGAR
FAT 5G50% 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
- 5m
- Sodium
- 54mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 121mg
- Iron
- 0.06mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.