Have you ever been in the kitchen and started to cook or bake and realized you were out of a certain ingredient. Well, I have a few tips and tricks that may help.
I know I don’t always have buttermilk when I need it. I learned a trick and I want to share it with you. How to make buttermilk using two ingredients you most likely have your kitchen. All you need is 1 cup of whole milk, and 1 tablespoon of white vinegar or lemon juice. Stir together and let sit for 10 minutes on the counter. You now have buttermilk for your recipe.
Usually compared to sour cream, Crème fraîche can be hard to find. To make Crème fraîche at home add 3 cups of heavy cream to a bowl covered with a piece of cheesecloth resting inside of a larger bowl. To the heavy cream add 2 tablespoons of buttermilk, whisk to combine. Let sit at room temperature for 24 hours. Stir, transfer to a Mason jar, screw on the lid, and refrigerate for an additional 24 hours before using.
Most of us have all-purpose flour in our pantry. Now, I’m not sure I really understand the science behind this but, I did learn that all-purpose flour has a higher protein content, than cake flour. In order to lower the protein content of the all-purpose flour, all you do is measure out 1 cup of all-purpose flour. Next, remove 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Whisk together to combine well and you now have cake flour. Amazing right?
Powdered sugar is another easy one you can make if you have a spice grinder. Add 1 cup of granulated sugar to the spice grinder with 1 tablespoon of cornstarch. That’s it. If you should need more than one cup, just add 1 tablespoon cornstarch for every cup of sugar.