I have a cooking question.

I found a cornbread recipe that looks really good, and I wanted to try it. The problem is the recipe calls for buttermilk, and I don't eat dairy. I looked online and found out that I can make my own "buttermilk" by mixing a cup of soy, rice, almond, or coconut milk with a tablespoon of lemon juice, vinegar or cream of tarter and then letting it sit and curdle for about 15 minutes. Which combination do you think would be suitable for cornbread and taste the least weird to the rest of my dairy loving family?

I was leaning toward almond milk and lemon juice.

I had a difficult time trying to get the link on here. The recipe is called Jalepeno-Bacon Skillet Cornbread, and it is on foodnetwork.com, if you want to see it.

I would say coconut milk (if it's the sort used as a milk replacement not the sort used in curries) or almond milk is the closest in taste to dairy. I don't eat dairy, but my family does. I use almond milk for preference and regularly substitute it for dairy milk in baking when I've run out. My family haven't been able to spot the difference yet. Hope the cornbread turns out well

Thanks! Is there a difference in taste and texture between the canned coconut milk and the carton? I have never bought the canned before.

Forgot to say...my standard buttermilk replacement is a half and half mix of plain natural yogurt and milk. In that instance I'd go for unsweetened live soy or coconut yogurt (though I've most frequently used this combo with 'real ' dairy - can't see why it wouldn't work with non dairy though).

The canned is much thicker and sweeter...more a replacement for light cream than milk. The cartons sold in the non dairy milks section are watered down I think, and often have things like calcium and vit D added to make them nutritionally closer to dairy milk.

I would probably go with whatever has a more neutral taste for your dish, probably the almond milk with lemon juice.

http://www.foodnetwork.com/recipes/jalapeno-bacon-skillet-cornbread.html

I would probably use an unflavoured milk like Almond or Rice.  I've never seen unflavoured soy milk; it is always flavoured with vanilla. 

I think coconut milk would be good too, with a pinch or 2 of mild curry.  It would give a nice Indian twist.

I love cornbread and usually just wing it. I think I'll give this recipe a try too... minus the bacon though.  Can't have that anymore since my heart attack.

I had to adjust all of my cooking when my husband and daughter's dairy allergy became known.

For buttermilk, I use 1 cup almond milk and two teaspoons of apple cider vinegar (just because it is so healthy). If using lemon juice, I use one tablespoon because the lemon is not as strong-tasting as the vinegar. The almond milk changes texture, and does have a bit of a twang. We can't tell the difference in recipes.

The canned coconut milk might add some richness to the cornbread, but will also add coconut taste.

A little off the subject, but my husband loves mashed potatoes, and making those has been a challenge. If I use broth and / or milk substitute, the mashed potatoes turn out transparent which is not very appetizing.

This is the best combination, add to 4 servings of mashed potatoes:

half and half broth and nut milk (adjust amount needed)

1 tablespoon of nutritional yeast

salt to taste

It's really, really good! You can use vegetable or mushroom broth, if not a vegetarian I've found chicken broth works best.

In recipes and baked goods, I substitute oil for butter and it always works out great, as long as I stay away from recipes that are really featuring the butter. You wouldn't want to make hollandaise sauce with oil (yuck) but for a good mock hollandaise, try mixing mayonnaise with some lemon juice. Pretty tasty and it gets the cauliflower eaten.

I use water for smashed potatoes, part of the boiling water actually, then I just smash them with wooden club or spoon, depending from the mood.

It is different than regular, but I actually have learned to like it better.

With summer potatoes I don't bother with peeling either, it makes nice countryside / rural version, add bit of sugar for extra taste

JTbo said:

I use water for smashed potatoes, part of the boiling water actually, then I just smash them with wooden club or spoon, depending from the mood.

It is different than regular, but I actually have learned to like it better.

With summer potatoes I don't bother with peeling either, it makes nice countryside / rural version, add bit of sugar for extra taste

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I make mine the same way. I boil them down until they are very mushy, let the water boil mostly out, add some butter, and smash them. I actually like it better than adding milk or anything else.