Can I Use Buttermilk Vs Milk In Baking?
Baking By Neidalee15 Updated 18 May 2010 , 11:34pm by CookieMakinMomma
Hello,
I simply wanted to know if I can use buttermilk in place of milk in baking cakes. I've use it for red velvet cakes because it calls for it, but I want to try using it for other flavors as well. If so, what should I not include in the batter if using buttermilk? Do I still use butter or am I just replacing milk for buttermilk? Hope this doesn't sound too confusing.
Thank you!!
Neida
Hello,
I simply wanted to know if I can use buttermilk in place of milk in baking cakes. I've use it for red velvet cakes because it calls for it, but I want to try using it for other flavors as well. If so, what should I not include in the batter if using buttermilk? Do I still use butter or am I just replacing milk for buttermilk? Hope this doesn't sound too confusing.
Thank you!!
Neida
You should be able to substitute buttermilk with very little change to the recipe. At most you will have to account for the acidity in the buttermilk. To neutralize it, try about 1/2 tsp of baking soda for every cup of buttermilk. Try the recipe without changing the leavening first, and then adjust if necessary. A slightly acidic batter is actually a good thing, but your cakes may bake a bit faster so keep an eye on it. 
ETA: you may have to adjust the butter if you are using whole milk buttermilk, but not necessarily, and if so by very small amounts. Again, give the recipe a try and see what happens. Most recipes will need little or no changes. Have fun!
Buttermilk, despite its name does not contain any butter. Way back when, when people churned their own butter, buttermilk was the liquid left in the churn after the cream had become butter. Buttermilk today, however, is more like a liquid sour cream. You can substitute sour milk {made by adding 1 tbsp vinegar or lemon juice to 1 cup minus 1 tbsp of milk and letting sit at room temp for a while (at least 10 minutes and up to an hour)}. Replacing milk with buttermilk in a batter increases the acidity of the batter slightly. Most cake recipes can handle the extra acidity with no adverse results. If, however, the extra acidity needs to be balanced, you may need to add up to 3/4 tsp baking soda.
I've used buttermilk instead of regular milk with some of my DH cake mixes. I really like the results with the chocolate mixes and the red velvet.
I can't put my finger on the change, but there's no doubt that the cake tastes and feels better.
Because the buttermilk is more like liquid sour cream, I do cut down on the oil that's called for in those cases. Given that mixes are pretty forgiving, it seems to work out OK.
I keep a can of dried buttermilk in the fridge. I know that you can make your own with vinegar and milk, but I never have anything but fat free milk on hand, so it doesn't work properly. The dried stuff lasts forever and is easy to add to a recipe.
Rae
Buttermilk, despite its name does not contain any butter.
Very true, but modern buttermilk, the cultured kind made from whole milk, contains a small degree of fat. In large quantities it has the potential to affect the balance of the recipe, but of course it depends on the recipe. The same goes for sour cream (my other favorite dairy product for baking). I know you know this, I'm just stating it for the general public. 
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