The Vinegar book Great uses of Vinegar

Vinegar articles - Using Vinegar As A Meat Tenderizer or Buttermilk - Continued

← Continued from Using Vinegar As A Meat Tenderizer or Buttermilk

Another kitchen item that is easily substituted with the use of vinegar is buttermilk.  Buttermilk is an important ingredient called for in many of our favorite holiday recipes and when you are in the middle of baking and realize that you are out of buttermilk, the last thing you that you want to do is go out and purchase buttermilk.  If you find yourself in this dilemma then use a quick fix substitute instead of running out and purchasing buttermilk in the middle of your baking.  All you need to do is take one cup of regular milk and add one tablespoon of vinegar to the milk after doing so let the milk stand for about five minutes.  This milk will thicken and will be ready to use in about five minutes, which is less time, then it would take to run out to the local convenient store or shopping center.

Since I use very little buttermilk I find it very economical to just substitute the vinegar and milk instead of purchasing buttermilk, which could be really costly, compared to one tablespoon of vinegar and a cup of milk.  I have less waste using vinegar instead of buttermilk since most recipes only call for a cup or less so we end up throwing out unused portions after my baking is done (buttermilk is not a beverage that my family prefers to drink). 

Actually buttermilk can be very fattening so when adding it to your favorite cookie recipe you are adding tons of fat.  If you substitute the buttermilk you will be decreasing the amount of fat that you are adding to your recipe.  I add one tablespoon of vinegar to one cup of skim milk and let it stand for five minutes, the end result is the same but you will be adding much less fat to your favorite cookies.

Using vinegar as a substitute for a meat tenderizer or as buttermilk are just two ways that vinegar can be used.


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Last update 14th August 2010