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The only difference between sour cream and buttermilk is the texture, as sour cream is much thicker and requires loosening. To do this, combine ¾ cup of sour cream with ¼ cup of water or milk and mix until the mixture is smooth to make one cup of “buttermilk”. We recommend whisking this mixture as it will be quicker than stirring with a spoon.
In general, today buttermilk has a sour and tangy taste, but the traditional one usually smells sour more than normal. This sour smell is created by the bacteria. During the process of separating cream from milk, the traditional buttermilk is fermented naturally by lactic acid which is a form of self-producing bacteria in milk.
These recipes make 1 cup (240 mL) of buttermilk substitute:
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