I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works perfectly). At the same time, I LOVE to bake with coconut milk, substituting it for milk in the recipe. My question is, can I add vinegar to coconut milk and get the same results when substituting it for the buttermilk?
Baking – substitute buttermilk by curdling coconut milk with acid
bakingsubstitutions
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Best Answer
No, you cannot. Cow milk has proteins, which curdle when exposed to acid, thickening the whole thing. Coconut milk is simply a suspension of fat in water, with very few carbohydrates and practically no proteins. You cannot curdle it with acid.