Broma Bakery · by Sofi | Broma Bakery★ 5.0
How to Make Buttermilk
NUTRITION · PER SERVING5M COOK
CAL 8%·PRO 16%
CARBS 13G34% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER13G TOTAL SUGAR
FAT 8G48% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A method for making buttermilk at home using milk and vinegar as a substitute for commercial buttermilk. A basic kitchen hack rather than a dish to eat on its own.
componentamerican
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup whole milk
- 1 tablespoon lemon juice OR 1 Tablespoon apple cider vinegar OR 1 3/4 teaspoon cream of tartar
At a glance
PER SERVING · TIME 5M
CAL 8%·PRO 16%
CARBS 13G34% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER13G TOTAL SUGAR
FAT 8G48% OF CAL
5G SAT4G 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
- 108mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 204mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 108MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.