Prep 2 mins
Cook 0 mins
When you're out of buttermilk, and you need it in a pinch for a recipe, this "Joy of Cooking" suggestion will help you out. I've used it numerous times over the years, and although the real thing is always preferable, this substitution works just fine.
- Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
- Fill the cup with milk.
This is a great tip! It has come in handy so often, since I rarely need enough buttermilk to justify purchasing a lot. Thanks for sharing!
I never, ever have buttermilk, so I have always use this method. If I need just half a cup, I eye ball the lemon juice and add enough milk to equal 1/2 cup. I gave up using bottled lemon juice years ago (because of the expiry date... the stuff always seemed to go bad on me)....so this works even better with fresh lemons. Even tried it with whipping cream when I was making my sourdough buttermilk biscuits. They turned out really, really well! Who needs buttermilk when you have this method!!
Excellent. Worked perfectly with the vinegar I used. I also let it sit and work for awhile to thicken up. I found it works better when the milk is a little warmer than fridge temperature, also when it is 2% or whole milk. Thanks!