Divas Can Cook · by Monique Kilgore @DivasCanCook★ 5.0 (1)
How To Make Buttermilk (Vinegar, Cream Tartar)
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 32%
CARBS 28G35% OF CAL
0G FIBER3G OTHER25G TOTAL SUGAR
FAT 16G46% OF CAL
9G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick substitution for buttermilk made by curdling fresh milk with lemon juice or cream. Use it in any recipe calling for buttermilk.
componentamericangluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 cup whole milk
- 1 tablespoon lemon juice or white distilled vinegar
- 1 cup whole milk (warmed)
- 1 ½ teaspoons cream of tartar
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 32%
CARBS 28G35% OF CAL
0G FIBER3G OTHER25G TOTAL SUGAR
FAT 16G46% OF CAL
9G SAT7G 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
- Cook
- 5m
- Sodium
- 215mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1296mg
- Calcium
- 480mg
- Iron
- 0.25mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.