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    You are in: Home / Recipes / Buttermilk in a Pinch Recipe
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    Buttermilk in a Pinch

    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    2 mins

    0 mins

    rochsann's Note:

    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.

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    Units: US | Metric


    1. 1
      Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup.
    2. 2
      Fill the cup with milk.

    Ratings & Reviews:

    • on December 31, 2011


      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!

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    • on September 08, 2008


      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) 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!!

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    • on September 18, 2007


      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!

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    Read All Reviews (9)


    Nutritional Facts for Buttermilk in a Pinch

    Serving Size: 1 (259 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.8
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 5.5 g
    Cholesterol 34.1 mg
    Sodium 119.8 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 8.0 g

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