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Yogurt makes a great substitute for buttermilk. Just use 1 cup of yogurt for each 1 cup of buttermilk in your recipe. If using thick yogurt, like Greek yogurt, then thin it with some water and measure out a cup. Or, try a handy powdered mix, such as Saco Cultured Buttermilk Blend, which you can find near dry and canned milk in the grocery store.
for Carrot Cake: preheat oven to 350 degrees F. Grease and flour 8-inch or 9-inch cake pan. Set aside. In a large bowl, using an electric mixer, whisk sugars, oil, applesauce, eggs and vanilla until well combined. Add baking powder, baking soda, cinnamon, ginger, nutmeg and salt and continue whisking until incorporated.
With some precautions and tricks, one can make a prefect cake … in a fluffy sponge *Bake at a correct temperature so that your cake doesn’t sink or become dense *Replace milk with buttermilk – this causes an acidic reaction, which equals to a lighter …
We suspected a one-for-one substitution would work, but to be sure we did side-by-side tests with biscuits, pancakes, yellow cake and cornbread. We also tested a common substitute for buttermilk—stirring 1 tablespoon white vinegar into 1 cup 2 percent milk and letting it sit for 5 minutes.
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