Post Punk Kitchen Forum

Hi there. I am looking for a buttermilk substitute in a pie filling. In the googleverse I find suggestions of anywhere from 2 teaspoons to 2 tablespoons of vinegar/lemon juice per cup of soymilk. Does anyone have a tried and true formula to share? Thanks much!

Most recipes I've used call for 2 tsp. per 1 C. milk. I prefer a 1:2 yogurt:milk substitution for buttermilk.

Thank you. Do you dilute the yogurt with water to get the right amount of liquid?

Nope -- I mistakenly flipped the proportions above -- it's 1 part milk to 2 parts yogurt, so if you need 1 C. buttermilk, mix 1/3 C. milk and 2/3 C. yogurt. Let the mixture sit for a few minutes before using.