From the kitchen
Dairy-Free "Buttermilk"
Rice milk curdled with lemon juice to activate baking soda in baking recipes.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 cup Rice Milk
- 1 tbsp Fresh Lemon Juice or White Vinegar
Method
- Combine the rice milk and lemon juice in a measuring cup or bowl.
- Stir once and let sit undisturbed for 10 minutes.
- The mixture will thicken only slightly, unlike a dairy buttermilk substitute, this is expected.
- Use immediately in any recipe calling for buttermilk.
- Do not store; make fresh each time you need it.
Kitchen note
Because rice milk has almost no protein to curdle, this will never visibly thicken the way an almond or soy milk version does, the acid is still activating properly for baking purposes even without a visual change, so trust the recipe rather than the appearance.
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