I often have plain, low-fat kefir on hand and not buttermilk (because I like consuming kefir on its own). I find that I get the same results in recipes that call for buttermilk. Granted my recipes and testing have not been as scientific as this article, but I have been very pleased by utilizing the kefir substitution. And there’s the slight benefit of some added protein (all the good gut flora in kefir would be cooked or baked off in any recipe). Sometimes, depending on the brand of kefir, I may need to add a scant tablespoon or so of milk to thin it slightly.

• Reply