Buttermilk
Buttermilk makes tender cakes, quick breads and biscuits, and works with both sweet and savory flavors. It is a common ingredient in baking, though not always easy to get your hands on. But no need to down tools and race to the shop. Buttermilk is simply an acidic liquid in your baking, and it’s easy to knock up a sour sub.
Serves [X]
Ingredients
Two tablespoons of fresh lemon juice (or white vinegar)
1 cup of Milk (or plant based milks, such as oat and almond work well)
Method
Add the fresh lemon juice or vinegar to the milk and stir to combine.
Let the mixture sit for 30 minutes at room temperature until the milk thickens and begins to curdle (don’t worry!) and becomes acidic.
Food savvy tip
If you have a glut of aubergines and would like to preserve some for the months when they are out of season, you can preserve them in olive oil, just like food savvy Italian households.
