Go to the Recipe: Quick Vadouvan Curry Sous Vide Sauce
You can make creme fraiche and then make butter. Then you have cultured butter and buttermilk leftover from that. Or when you add vinegar to milk at a ratio of 16/1 milk to vinegar it will resemble buttermilk in flavor and consistency.
I dont have any kind of buttermilk in my country. Can I substitute it for more yogurt or heavy cream? thx
Use what ever spice you want!
Can you substitute other curry spices?
regular buttermilk is going to be great. the Bulgarian is just a higher fat % but you probably won't be able to notice too much of a difference
Is there a ratio I can use to substitute milk (whole?) and additional Greek yogurt to compensate for the Bulgarian buttermilk? I wasn't able to find the Bulgarian style at my local market or Whole Foods.
