Buttermilk? Buttermilk? Well you don’t get buttermilk in Pakistan very easily. Well it’s basically residual liquid which remains after butter is churned, i-e. milk from the butter or buttermilk. It was usually flecked with tiny spots of sweet, creamy butter that did not quite make it to the top to be skimmed. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You will find it to be slightly thicker in texture than regular milk but not as heavy as cream. It takes 1 gallon of milk to yield 1/2 pint of true buttermilk.

So what to do when a recipe calls for it. Well you can do two things-

Substitute No 1 for 1 cup buttermilk

Yogurt———————– 3/4 cup
Milk————————– 1/4 cup

Stir them together and leave it for 5 – 6 minutes.

Substitute No. 2 is called Sour Milk

Milk————————– 1 cup
Vinegar or lemon juice—- 1 tbsp

Mix and let it sit for a few minutes and then use as you please 🙂

Some chef’s also suggest using regular milk as a substitute but I wouldn’t recommend it, as first of all, I’ve heard only chef mehmoob say that and secondly to get the best results, I won’t mind making my own buttermilk proper substitute recommended by the rest of the world’s top chefs. No offense Mr. mehboob, from Ary Zauq’s Zauq Zindagi you are a great chef and I mean it.

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