The quickest and easiest way to make a homemade buttermilk substitute with just two ingredients.
Hey, friends, today we’re going to chat about the whys and hows of making a homemade buttermilk substitute. But if you’re in the middle of a recipe and just need that info quick, here you go:
Buttermilk Substitute Ratio
Add the following amount of lemon juice (fresh or bottled) or white vinegar to your measuring cup and fill the cup the rest of the way with milk, stir, and continue baking.
For 1 cup of buttermilk use 1 tablespoon lemon juice/vinegar and fill the rest of the way with milk 3/4 cup use 2 1/4 teaspoons lemon juice/vinegar 2/3 cup use 2 teaspoons lemon juice/vinegar 1/2 cup use 1 1/2 teaspoons lemon juice/vinegar 1/3 cup use 1 teaspoon lemon juice/vinegar 1/4 cup use 3/4 teaspoon lemon juice/vinegar
Okay, back to our buttermilk chat.
What is buttermilk?
Traditional buttermilk is the liquid left behind after churning cream into butter, but these days most of the buttermilk we consume is what’s called cultured buttermilk.
Cultured buttermilk is pasteurized milk with added bacteria cultures to create the thickened, tangy milk that makes our pancakes and waffles taste so good.
The “homemade buttermilk” we’re making today is not true buttermilk, but you can use it pretty much anywhere you’d use regular store-bought buttermilk (except for drinking).
Wait, can I just use milk instead of buttermilk in baking?
Usually no. Buttermilk does more than just add moisture to a recipe. It’s also acidic which helps activate some leaveners (the things that make your baked goods rise) in baking. Without that acidic ingredient, your recipe won’t bake up properly.
This is why when making a buttermilk substitute with milk you add acid in the form of lemon juice or vinegar so your homemade buttermilk can serve all the functions of buttermilk in a recipe.
How long will homemade buttermilk last?
Homemade buttermilk will keep for about a week in an airtight container in your fridge.
However, personally, I prefer to just make it when I need it since it’s hard to tell whether it’s gone off or not because it’s already slightly curdled and sour smelling.
But if you have leftovers you want to use up, check out this post: What to Do With Leftover Buttermilk .
Can you make buttermilk with non-dairy milks?
Yes! Use the same ratio of lemon juice/vinegar to non-dairy milk as you would regular milk. BUT if a recipe specifically calls for whole milk, you may want to use a higher fat/creamier non-dairy milk like cashew, soy, or coconut milk.
Recipes to Make With Homemade Buttermilk Substitute
Here are a few of my favorite recipes you can make with your homemade buttermilk:
- Small Banana Cake
- Small Red Velvet Cake
- Sweet Buttermilk Cornbread Muffins
- Mini Strawberry Breakfast Cake
You Might Also Enjoy
- Homemade Taco Seasoning
- The Perfect Cinnamon Sugar Ratio
- Pumpkin Pie Spice
Ingredients
- ▢ 1 tablespoon lemon juice OR white vinegar
- ▢ Scant 1 cup milk any percentage is fine
Instructions
- Add 1 tablespoon lemon juice or vinegar to a 1-cup measuring cup.
- Fill the cup the rest of the way with milk.
- Let sit for 5 minutes.
- Use as you would buttermilk.
Notes
- 3/4 cup use 2 1/4 teaspoons lemon juice/vinegar
- 2/3 cup use 2 teaspoons lemon juice/vinegar
- 1/2 cup use 1 1/2 teaspoons lemon juice/vinegar
- 1/3 cup use 1 teaspoon lemon juice/vinegar
- 1/4 cup use 3/4 teaspoon lemon juice/vinegar
Chicken Francaise is a French-inspired Italian-American dish that has been a restaurant classic for decades, but it’s simple and easy to make at home with pantry staples and about 40 minutes.
Today we’re making one of my favorite stovetop chicken dinners: Chicken Francaise, AKA Chicken Francese, AKA Chicken French.
What is Chicken Francaise?
Chicken Francaise is thin chicken cutlets dredged in egg and flour, fried, and served with a simple (and delicious) lemon, butter, and white wine sauce. Typically it’s paired with pasta, but rice lovers, feel free to swap out that pasta for rice.
A Little Chicken Francaise/Francese History for You: Though it has French/Italian names, Chicken Francaise is actually an Italian-American chicken dish that originated in Rochester, NY.
Italian immigrants in the area swapped the veal in the French-inspired Italian dish, Vitello alla Francese for the more economical and readily available chicken, and Chicken Francese was born.
How do you say Chicken Francaise?
And because I love this sort of thing, we have to have a quick chat about pronunciation. The French pronunciation of française is “frahn-sayze.” For Chicken Francese, the Italian pronunciation is “fran-che-zeh.”
In practice, it seems to be more like ¯_(ツ)_/¯. Just as this recipe is a delightful melting pot of cultural influences, so too is the pronunciation.
I’ve heard everything from FRAN-sayze to frahn-say-zee from chefs. Most common seems to be fran-sayze (with an Italian start and French ending). And if you’re too worried about saying it wrong, just remember, Chicken French is also correct.
Lemon Lovers Only
Word of warning, while this dish incredibly good, if you don’t love lemon, it’s not for you.
Chicken Francaise is an intensely lemony experience. The first time I tried it, after bite one, I was pretty sure didn’t care for the aggressively bright tartness of the sauce.
But, by bite three, when my tastebuds adjusted their expectations, I was like, this is all I want to eat for the rest of my life. 😉
So I highly recommend it, but know what you’re getting in to.
Some Tips for Success
If you don’t often cook breaded chicken on the stove or usually find doing so stressful, I have a few extra tips for you.
- Make sure you’re cooking with chicken that has been prepared correctly. This recipe calls for chicken breasts that have been butterflied and pounded to 1/4-inch thick. This is because the breading on thicker chicken will burn before the meat cooks through. 1/4-inch is thinner than you might think, so double check your first piece with a ruler if you are unsure.
- Depending on the size of your chicken breasts and the size of your pan, you will probably have to cook your cutlets in batches. Between each batch, remove the pan from heat and wipe it out with paper towels so that leftover fond (the brown cooked-on bits left in the pan) does not burn and smoke. You’ll also wipe out your pan before making your sauce so that the dark fond does not give you a cloudy, brownish lemon butter sauce.
More Favorite Chicken Recipes
- Easy Salsa Chicken
- Crispy Lemon Chicken Thighs
- Creamy Chicken Noodle Soup
- Asparagus-stuffed Chicken Breasts
- Chicken in White Wine Lemon Butter Sauce
Recipe Notes
- This recipe will make 2 to 4 servings. When serving with pasta/rice and a vegetable side (I recommend steamed broccoli or green beans ) it makes a good weeknight meal for four, but if making for a big eater or for company, it will generously serve two. If you’d like to double the recipe, hover over the servings in the recipe card and slide the slider.
- Add 1/4 cup of heavy cream to the sauce just before serving to make a creamy Chicken Francaise sauce.
- If you want extra sauce for drizzling over your vegetables (which is delicious), double the sauce and simply extend the simmering time for a couple of minutes because it will take longer to reduce.
Equipment
- Meat mallet or rolling pin
Ingredients
- ▢ 2 medium boneless skinless chicken breasts
- ▢ 1/4 teaspoon salt plus more for the chicken
- ▢ 1/4 teaspoon pepper plus more for the chicken
- ▢ 1 cup ( 120g ) all-purpose flour
- ▢ 2 large eggs
- ▢ 2 tablespoons milk any percentage
- ▢ 4 tablespoons olive oil divided
Sauce
- ▢ 1/4 cup (55g) butter salted or unsalted is fine
- ▢ 2 large garlic cloves pressed or diced
- ▢ 3/4 cup chicken broth
- ▢ 3/4 cup dry white wine*
- ▢ 1/4 cup fresh lemon juice
- ▢ 2 tablespoons minced parsley optional
Pasta
- ▢ 4 to 8 ounces fettuccine or pasta of choice make 2 ounces of pasta per serving
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper or foil for easy cleanup. Place a pot of lightly salted water on to boil for the pasta.
Chicken Cutlets
- Cut chicken breasts in half horizontally by placing one hand on top of each chicken breast and slicing the top and bottom into two thin, even pieces.
- Two at a time, cover chicken breast halves in plastic wrap or place them in a large plastic bag and use the flat side of a meat mallet or a rolling pin to pound each chicken piece to 1/4-inch thick*. Sprinkle both sides lightly with salt and pepper.
- In pie tin or shallow dish large enough to fit a chicken breast, whisk together flour, salt, and pepper. In a second shallow dish, whisk together eggs and milk.
- Dip first chicken piece in flour until completely covered. Then dip in egg mixture and then back into the flour mixture. Gently shake the chicken breast so that any extra flour falls off, and transfer the chicken to a plate. Repeat with remaining three pieces.
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Once oil is hot, add 2* of the chicken breasts and cook for 1 to 3 minutes per side, until golden and an instant-read thermometer inserted into the center of the breasts reads 165°F.
- Transfer chicken to prepared baking sheet and place in the warm oven. Wipe out pan with a paper towel and repeat with remaining oil and the rest of the chicken.
Sauce
- Add pasta to boiling water and cook according to pasta instructions. Drain and set aside.
- While your pasta cooks, once again wipe out your skillet with paper towels and place it on medium heat. Add butter and once butter is melted, add garlic and cook until garlic is lightly golden and fragrant, about 1 minute.
- Add broth, wine, and lemon juice. Bring to a simmer and cook for 8 to 10 minutes, until sauce is reduced by a little over 1/2, down to about 3/4 cup.
- Add salt and pepper to taste and stir in optional parsley.
- Plate pasta and chicken and spoon sauce over the top. Serve and enjoy!
Notes
These carne asada tacos are made with tender and tangy marinated carne asada that is a total cinch to make and topped with lightly charred red onions, sliced avocados, and cilantro.
Today I have for you another Carne Asada recipe made with my absolute favorite Carne Asada Marinade , super quick and simple Carne Asada Tacos.
Easy Carne Asada Tacos Recipe
These carne asada tacos are made with tender and tangy marinated carne asada that is a total cinch to make and topped with lightly charred red onions, sliced avocados, and cilantro.
Technically the tacos take about 24 hours to make since you’ll want to marinate your carne asada overnight (both for flavor and for convenience), but your actual hands-on cooking and prep time is very short.
We’re going to cook the steak for the tacos under the broiler, so it doesn’t need a ton of babysitting and cooks up to a beautiful medium-rare in less than 10 minutes. From the time you pull your marinated meat out of the fridge, between cooking, cutting, and assembling the tacos, you can be eating in less than 25 minutes.
How to Make Carne Asada Tacos
- Start marinating your steak the night before so it’s ready to go when dinner comes around the next day. Flip the marinade bag in the fridge before you head off to work so the meat marinates evenly.
- When you’re ready to cook, place the steak on a heavy-duty baking sheet or broiler tray. Arrange sliced onions around the meat, and broil everything for a few minutes per side. The meat is done when its internal temperature reaches 135°F for medium-rare, 145°F for medium and onion slices are lightly charred and softened.
- Then give your meat a short rest before slicing and assembling into tacos.
What is the best meat for carne asada tacos?
The best meat for carne asada tacos is something with a well-defined grain that’s going to pick up a marinade well, and something that you can cook over quick, high heat. Flank steak, skirt steak, and flap meat all fit this bill. They have a ton of flavor and do well when cooked fast and hot.
Flap meat is my favorite of the three because it’s typically the cheapest option, but you can’t go wrong with any of them.
Alternative Taco Toppings
- Diced white onions
- Sliced radishes
- Crumbled Cotija cheese
- Chipotle yogurt sauce
- Eggs, cheddar cheese, and fajita veggies for breakfast tacos
More Carne Asada Recipes
- Carne Asada Salad
- Carne Asada Burrito Bowls
- Carne Asada Sandwiches
- Carne Asada Fries
Recipe Notes
- If you have leftover carne asada, pour any remaining pan juices over the top before storage–this will help keep the meat moist.
Ingredients
Carne Asada Marinade
- ▢ 1 1/2 to 2 pounds skirt, flank, or flap steak
- ▢ 1/2 cup orange juice bottled is fine
- ▢ 1/2 cup soy sauce low-sodium is fine
- ▢ 1/4 cup lemon juice bottled is fine
- ▢ 1/4 cup olive oil
- ▢ 2 tablespoons lime juice bottled is fine
- ▢ 2 cloves garlic pressed or diced
- ▢ 1 teaspoon chili powder
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon black pepper
- ▢ 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper, optional
- ▢ 1/2 bunch fresh cilantro chopped about 3/4 cup very loosely packed
Tacos
- ▢ 1/2 red onion sliced into 1/4-inch rounds (do not separate the layers)
- ▢ 1 medium avocado sliced
- ▢ 8 taco-size tortillas flour or corn are fine
- ▢ 1/2 bunch chopped cilantro for topping
- ▢ 2 limes quartered, optional for topping
Instructions
Carne Asada Marinade
- Place steak in a gallon plastic bag or shallow container for marinating. In a liquid measuring cup or medium bowl, stir together all marinade ingredients and pour marinade over the steak. Place in the refrigerator and marinate for at least 4 hours, preferably overnight, flipping the meat halfway through.
Carne Asada and Onions
- Adjust the top rack in your oven so it’s about 4 inches from the broiler and heat broiler on high. Transfer meat to a foil-lined heavy-duty baking sheet or broiler pan. Place onion rounds around the meat on the baking tray wherever they will fit.
- Broil for 4 to 6 minutes per side (flip both the meat and the onion rounds), until an instant-read thermometer inserted into the thickest part of the steak reads 135°F for medium-rare, 145°F for medium.
- If onions have not yet reached your desired level of doneness, you can transfer the meat to a cutting board and return onions to the oven. Once onions are done, slice the rounds in half, separate the slices, and toss them in the pan juices. Allow the meat to rest for 5 minutes before slicing across the grain into strips.
Assemble Tacos
- Gently warm tortillas by placing them on a plate and covering the stack with a damp paper towel. Microwave until heated through, about 30 seconds to 1 minute.
- Top warmed tortillas with sliced carne asada, onions, sliced avocado and cilantro. If desired, add a squeeze of lime juice, and enjoy!
Notes
Buttermilk Substitute
Ingredients
- 1 tablespoon lemon juice OR white vinegar
- Scant 1 cup milk any percentage is fine
Instructions
- Add 1 tablespoon lemon juice or vinegar to a 1-cup measuring cup.
- Fill the cup the rest of the way with milk.
- Let sit for 5 minutes.
- Use as you would buttermilk.
Notes
- 3/4 cup use 2 1/4 teaspoons lemon juice/vinegar
- 2/3 cup use 2 teaspoons lemon juice/vinegar
- 1/2 cup use 1 1/2 teaspoons lemon juice/vinegar
- 1/3 cup use 1 teaspoon lemon juice/vinegar
- 1/4 cup use 3/4 teaspoon lemon juice/vinegar
