Howdy!
I am looking into a non-dairy substitute for buttermilk for a recipe I make a lot, specifically cornbread. I know I can do things with non-dairy milk, but I would like to see if I can use things I normally have on hand.
I understand that the buttermilk works as an acid to react with the rising agents I use (baking soda and powder), and would likely need something acidic in place of it. I am not sure if I actually need a milky option. I read in one single internet search that I could use aqua fava, but am unsure since that is mostly used in place of egg white.
I am tempted to use just water with a citrus (I have made cornbread with orange in the past) but have always used some dairy (yoghurt, sour cream, or actual buttermilk or even buttermilk powder). I generally make this for others, and learned recently that one in the group is lactose intolerant. I'd like to accommodate, my recipe is already gluten free and it would be awesome to make this happen without buying products I wouldn't use otherwise.
I also use butter in this, but it is in a liquid state so that seems easy to replace with something like olive oil (if it can handle the heat).
Any bakers with background in this? Thanks!
A can of coconut milk would work in that case. Costs like $2. If you have a really strong blender, you can also blitz some almonds or cashews in water for a quick home-made nut milk.
A can of coconut milk could work! With some lemon (or orange). I do use canned coconut milk for stove top things. I do not have a blender. I have a small place with a small kitchen, so only hand tools.
Would I use the whole can? Just the separated part on top? I have never baked with it.
I would mix the can, personally, and use it 1:1 with milk.
What do you mean by milk?
As in, in the recipe, use coconut milk in a 1:1 ratio with dairy milk. So if it calls for a cup, use a cup.
I'm trying to not use dairy, but I could possibly dilute it with water. That is what I am unsure about. I've used things like honey or maple syrup in place of sugar and need to adapt for that liquid. I'm not really sure here what place the buttermilk may play beyond liquid and acid.
I think by 1:1 they mean if it calls for a cup of buttermilk, use a cup of coconut milk. 1 for 1.
Besides acid and liquid buttermilk will most probably add to the fat balance of the recipe. For this reason I'd use both the watery and the fatty phase of the coconut milk.