How to make Buttermilk with Vinegar an Easy DIY Recipe

How to make Buttermilk with Vinegar an Easy DIY Recipe

Cooking Substitutions - This For That, Getting Creative With Your Recipes

Have you ever felt like making something home made and when you started you found you did not have an ingredient or two? Cooking substitutes are common not only is a case like this but when you feel you like a certain recipe but want to change it a bit because you are tired of the same old thing. I very often substitute certain items for others because I am short of something or, in order to experiment with a recipe. It makes me feel like a science fiction professor when I do this but I have come up with some interesting foods. Some were good and some not so good. My family and friends are quick to point out the latter.

When preparing a cake from a box the container directions tell you how much oil to use. Instead of oil use apple sauce. Purchase a four pack of apple sauce (5 oz. each) and use in place of the amount of oil the directions specify. One container of apple sauce from the four pack in place of the oil. This will make your cake a little lower in calories and very moist. Another variation is an envelope of pudding such as Jello Instant Pudding in place of the same amount of flour i.e. 3 oz of pudding in place of 3 oz of flour. Use puddings such as lemon or banana and your cake will automatically become either a lemon care or a banana cake. Some people that I have given this recipe to have neglected to use the pudding to flour ratio and used the entire envelope of pudding which did not harm the recipe at all. They are not harmful to the cake but change the flavor slightly and make the cake more interesting. Cooking substitutes are common today because cooks are looking for more interesting foods to serve their families.

When making a spice cake it usually calls for buttermilk. Well, how many of us have buttermilk readily available in our refrigerators? You can quickly make your own. To make one cup of buttermilk use one tablespoon of lemon juice or white vinegar and add enough whole milk to make one cup. Let this mixture stand for about five minutes and you have a buttermilk substitute. Another way to make a buttermilk substitute is to use one cup of whole milk plus 1-3/4 teaspoons of cream of tartar. Another way to make a buttermilk substitute is to use one cup of whole milk and one cup of plain yogurt. The latter is the easiest because in today's refrigerator there is generally at least one cup of plain yogurt. These are the easiest of the cooking substitutes.

Now we get into the more difficult ones. Although they do not appear to be difficult when you read the proportions and ingredients, they will change the recipe somewhat and you will have to continually taste to be sure the flavor is what you are looking for. For instance: if you need a substitute for one cup of whole milk you can us ½ cup of evaporated milk with ½ cup of water. I don't know about you, but no matter what you do with canned milk it still tastes like canned milk. Another variation here is one cup of water to ½ cup of powdered non fat dry milk. To make a light cream: use one tablespoon of melted sweet butter to enough milk to make one cup. I remember my mother making butter and milk to drink when you had a cold. It tasted awful. You got rid of the cold in order not to have to drink any more of that concoction. I hope these cooking substitutes are helpful. Cook and enjoy.

Wendy Pan is an accomplished niche website developer and author. To learn more about cooking substitutions [http://cookbookstoday.info/cooking-su...], please visit Cookbooks Today [http://cookbookstoday.info] for current articles and discussions.

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