What is Buttermilk?
PIIMÄ, buttermilk, is often found in Finnish baking recipes. Originally, it was the liquid left over after butter was extracted from cream, but nowadays, fermented milk with acidity is also called buttermilk.
In Finland, PIIMÄ is usually made by adding acid to milk. It is said to have originated from a time when milk was easily spoiled due to inadequate refrigeration, so acid was added to make it last longer.
Fluffy with Buttermilk
Baking sweets with buttermilk makes the dough fluffy. There is a trick to making pancakes fluffy by adding vinegar to the batter, that’s just using buttermilk instead of milk.
I checked the commercial buttermilk and found that there are 110 grams per 100 mL. The acidity is also quite strong, so I add 10g of vinegar of 5% concentration to 100g of milk.
The fat content of the milk you use is also important. The buttermilk I bought contained 2% fat. Milk should also have a fat content of at least 2%.
Buttermilk, PIIMÄ Substitute: Just Mix Milk and Vinegar
- milk 100 g
- vinegar 10 g
- Electronic scales
- Measuring spoon
- Mix the milk and vinegar.
- Use milk with a fat content of at least 2% and vinegar with a concentration of 5%.
- Click here for a recipe for a Finnish cake using buttermilk.Finnish Blueberry Pie and Raspberry Pie, Crumble CakeThey Are All PIEIn my mind, this recipe is a cake, but Juhani says that Mustikkapiirakka = "blueberry pie". But wha...Finnish Lingonberry Pie, Easy Crumble CakeThis is a recipe for Puolukkapiirakka , which uses the typical Finnish berry, Lingonberry. It is surprisingly easy to make.