Cream of tartar, also known as potassium bitartrate, is a fine, powdery white substance that is a by-product of the wine-making process. It is a crystalline acid salt derived from tartaric acid, which is found naturally in grapes and other fruits. It is produced by collecting the sediment (known as “wine stone”) that forms on the inside of wine-making casks and oven-drying it. The powdery substance is then collected and sold as cream of tartar. It has several uses, ranging from cooking to cleaning to medicinal purposes.
Is cream of tartar dairy free?
Yes, cream of tartar is dairy free. It is a white powdery substance that is also known as potassium bitartrate. It is extracted from grapes and is a by-product of winemaking processes. Cream of tartar is used as a leavening agent, stabilizer, and thickener in recipes and it is also used to make meringues and stabilizing egg whites in recipes. It is a common ingredient in baking powder, so it is often found in cakes, cookies, and other baked goods. Cream of tartar is a vegan ingredient and it does not contain any dairy, lactose, milk, butter, or other animal products.
Can I replace cream of tartar?
Yes, you can replace cream of tartar with other ingredients. Depending on the recipe, you can use a few different options.
One option is to use a mixture of 2 parts baking soda to 1 part cornstarch as a replacement for 1 teaspoon of cream of tartar. Just keep in mind that baking soda needs to be used in much smaller quantities than cream of tartar so be sure to adjust accordingly.
You can also make a substitution with equal parts white vinegar and baking soda. This combination works well for meringue, but it may not work as well for other recipes.
Another option is to replace the cream of tartar with freshly squeezed lemon juice or white vinegar. Keep in mind that these substitutions will change the flavor of the dish.
Finally, you can also use a combination of cream of cream cheese and baking soda. This substitution works best for recipes that call for cream of tartar in larger quantities.
No matter which substitution you choose, it’s important to adjust the other ingredients in the recipe as needed to ensure the desired results.
Is cream of tartar the same as baking powder?
No, cream of tartar and baking powder are not the same.
Cream of tartar, also known as tartaric acid, is an acidic ingredient that is used in recipes to stabilize egg whites when making meringues and certain other baked goods, as well as to add a tangy flavor to some dishes.
Baking powder, on the other hand, is a combination of cream of tartar, baking soda, and a starch, such as cornstarch. Baking powder is used in recipes to provide leavening, or to help baked goods rise. Baking powder is activated by liquid, while cream of tartar is not.
What happens if I leave out cream of tartar?
If you leave out cream of tartar, the key properties that it provides to the recipe will be lacking. Cream of tartar is often added to recipes as a stabilizer and for texture, as well as to add a slight acidic flavor. Without the cream of tartar, you may notice that your recipe does not come out as expected, such as a cake not rising properly or meringues not setting. You may also notice that some recipes, such as meringues, may taste different if the cream of tartar is excluded.
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