Cream of Tartar

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Cream of Tartar is a smart ingredient to add to your spice rack. Made from tartaric acid, it is known for its ability to stabilize whipped egg whites for meringue, prevent crystallization in sugar syrups and add lift to Angel Food Cake. A pinch will add light, fluffy texture to batters and doughs. Cream of Tartar even helps retain the color of steamed vegetables. 

Use it to clabber milk - here's how to make a buttermilk substitute using cream of tartar:
Combine 1 cup milk, 1 Tbl lemon juice or distilled vinegar and 1/2 tsp Cream of Tartar. Let the mixture sit for about 5 minutes to allow the milk to curdle. Stir to combine and use as you would buttermilk. This homemade buttermilk substitute works well in pancake batter and biscuit dough. It provides acidity and tanginess similar to traditional buttermilk, helping to tenderize baked goods and add flavor.

4 oz tall jar

Suggested Recipes:

Bittersweet Chocolate Cake
Meringue Ghosts

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