Features: Buttermilk is thicker than milk and has a texture similar to yogurt. Because in the production of buttermilk, lactic acid is produced when lactose is fermented. Once the acidic substance in buttermilk comes into contact with baking soda or baking powder, bubbles will be generated and the baked goods will expand.
Make batter softer. Mostly used to make fluffy and soft baked goods such as Pancake, Red Velvet Cake (Red Velvet Cake) and the famous Texas style Honey Butter Biscuits, etc.
250ml milk + 1 ¾ teaspoon tartar OR 250ml milk + 1 tablespoon lemon juice / vinegar. Let it stand for 5 to 10 minutes, can use a spoon to quickly stir until the texture becomes slightly thick and clumpy.