Baking with Buttermilk

Powdered buttermilk, found at your local grocery, is shelf stable and an excellent choice for baking. You just mix your powdered buttermilk according to the package directions.

You can substitute 2/3-cup plain low-fat yogurt or nonfat yogurt mixed with 1/3-cup milk for each cup of buttermilk needed, too. Or, you can put one tablespoon vinegar in a 1 cup measuring cup, fill with milk and let sit for five minutes. The best way to go would be to buy the mix.

Here are a few tips for using buttermilk:

• For a tangy flavor, try buttermilk in biscuits, cornbread, or mashed potatoes.
• Soak chicken or catfish in buttermilk before dredging in flour to fry.
• Extend salad dressings by adding a dab of buttermilk.
• Drizzle buttermilk over baked apples.
• Instead of the milk your recipe calls for, try try buttermilk. It can add a whole new flavor and improve nutrition.

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