The Baker's Hotline

January 29, 2019 at 2:21pm

Hi Dorothy! This should be an OK switch, though resources recommended that you only use 75% as much whey as you would buttermilk. So if a recipe calls for a cup of buttermilk, use 3/4 cup of whey. You may need to add water to give the recipe enough hydration. Keep in mind that we haven't tested recipes using whey in place of buttermilk so you're in the realm of experimentation. Happy experimenting! Annabelle@KAF
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