NDSU Extension - Sargent County

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Substitutes Save the Day

Substitutes Save the Day 12/2/16Grocery shopping last week meant purchasing not only the items that would be needed for preparing meals while my kids and grand kids were home for the weekend, but also the ingredients for the baking that my daughter-in-law and granddaughter and I planned to do. 

As the saying goes, “haste makes waste.” Unfortunately, in my whirlwind trip up and down the grocery store aisles, I missed a few things.  Somehow I overlooked buying the buttermilk that was needed for one of the recipes, and I only got half as much baking chocolate as what the truffle recipe called for.  Thank goodness for ingredient substitutions!  

Of the several ways to substitute for buttermilk, I chose the “lemon juice in milk” method.  To use this method, when a recipe calls for one cup of buttermilk, measure one tablespoon of lemon juice into a liquid measuring cup and then add skim or low-fat milk until you have one cup of liquid in the measuring cup.  Set that mixture aside for about 5-10 minutes so that the milk can sour and curdle, then use it in place of buttermilk. 

To substitute for the baking chocolate that I didn’t have, I used cocoa powder and shortening.  P.S., the truffles turned out very nicely and they are delicious!

An extensive listing of ingredient substitutions has been compiled into an NDSU Extension Service brochure.  It includes the buttermilk and baking chocolate substitutes mentioned above, plus many, many more.  The brochure is available upon request at the Extension office, or online at https://www.ag.ndsu.edu/pubs/yf/foods/fn198.pdf.

Photo Source: https://pixabay.com/en/milk-cow-drink-calcium-642734/  (downloaded 12/6/16)

 

                                  

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