Mascaprone is lighter in texture and sweeter in flavour. You can sub but maybe

M

Marg CDN

Well-known member
keep that in mind and lighten up the batter otherwise.

Buttermilk can be 'created' by using 1 T. acid such as lemon juice to 1 c. milk. (1 c. less 1 T. milk) If lemon juice works, I like it best. If you prefer vinegar, I guess it just depends on what the buttermilk is going into. I've used sour cream as well for a sub, but for 1/3 c. I'd just do the milk, replacing 1 t. milk with 1 t. lemon juice.

 
Mascaprone is lighter in texture and sweeter in flavour. You can sub but maybe

keep that in mind and lighten up the batter otherwise.

Buttermilk can be 'created' by using 1 T. acid such as lemon juice to 1 c. milk. (1 c. less 1 T. milk) If lemon juice works, I like it best. If you prefer vinegar, I guess it just depends on what the buttermilk is going into. I've used sour cream as well for a sub, but for 1/3 c. I'd just do the milk, replacing 1 t. milk with 1 t. lemon juice.

 
If you are going to buy the small buttermilk container...

freeze the rest! Pack in ziplock bags in measured amounts and use in pancakes, muffins, mashed potatoes, salad dressing, whatever!

 
Have you used the dried buttermilk, reconstituted? I use it for pancakes, etc.

when I don't want to buy a quart of buttermilk. I keep the remainder in a ziplock bag inside the container in the 'fridge.

 
There's a store down the hill from me that sells the little 8 oz. cartons of buttermilk...

I was so surprised to see it - that sure makes a lot of sense if you just need a little for a recipe.

 
I wonder why a recipe would think that you would want to buy 1/3 c. of each. Almost seems like an

insult. And what a waste. It just can't make that much of a difference.

And mascarpone is so expensive.

 
Thanks all, it seems easier to just buy what the recipe calls for......

Didn't I read here that the powder for making buttermilk didn't work very well? If not here, I read it somewhere.

 
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