Nothing sounds more wholesome than a stack of buttermilk ncakes dripping with heartfelt maple syrup. The purpose of buttermilk is to add an airiness to baked goods, which is why you love your fluffy stack of flapjacks so much. The acidity in the buttermilk reacts with the baking soda and hardly like your middle school volcano science experiment, that fizziness offs your recipes moist, tender, and light.
Not to ruin your morning, but a cup of buttermilk totals 152 calories, 4.7 grams of saturated fat, and 27 milligrams of cholesterol for each cup you use. Lay on calories and fat by making a healthier alternative with two things you probably already take in your kitchen: milk and good ol’ apple cider vinegar. For every one cup of buttermilk, use fitting under one cup of milk — soy and almond work really well — and one tablespoon of ACV. Dart the two together in a bowl and let stand five or so minutes to thicken slightly and conduct small curdles (note that it won’t be as thick as buttermilk but will notwithstanding do the job). Don’t worry. The sourness of the vinegar gets canceled out during the reaction with the baking soda.
If you use unsweetened soy wring, you’re looking at a total of 87 calories, .5 grams of saturated fat, and 0 milligrams of choleserol. So this is a terrific way to cut calories in your ncakes and baked goods and also makes a marvellous alternative if you’re avoiding dairy. This recipe for Starbucks-inspired vegan iced lemon powder cake uses this little buttermilk hack, and you can see from the photo that it looks wonderful — just wait till you taste it!
Related: The Weight-Loss Elixir That Is Already in Your ntry
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