[Sca-cooks] OOP... I think

[Dragon]

Heleen Greenwald wrote:
>I have seen several cake recipes lately (OOP) that call for
>buttermilk. I cannot have diary and usually just substitute soy or
>rice milk,. But I got to thinking.... what is it about buttermilk
>that makes it specific to a recipe?  Can I just substitute soy milk?
>Phillipa
>Thanks!!
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It's the acid content. These recipes rely on the acid of the 
buttermilk to react with the baking soda to leaven them.

You could substitute soy but you will need to add some acid to make 
the leavening work, probably about a bit of lemon juice or rice 
vinegar would be a good substitute, though I am not sure how much you 
would need.

Buttermilk also tenderizes the product a bit and it may not turn out 
quite the same in terms of texture but it should not be too far off.

Dragon

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