Prep 2 mins
Cook 10 mins
We’ve all been there. Mid-recipe you realize that the ingredients call for buttermilk and there’s none in the refrigerator. No one wants to make a special trip to the grocery store for just one item, so you have to make do with a substitute.
- Add vinegar to a liquid measuring cup. Then, add milk until the amount reaches one cup. Let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk!
As it turns out, I needed buttermilk to make your Skillet Peach Cobbler recipe, and it worked perfectly. I used cider vinegar, and it turned out fine. I can imagine white vinegar would be just as good though. These quick recipes for common kitchen products are so handy! Thanks for sharing your recipe, Xabbyy. Made for Spring 2012 Pick-A-Chef.
This worked perfectly in a cornbread recipe I made. Its quick, easy and so economical! THANK YOU SO MUCH for sharing this wonderful recipes here with us, Xabbyy! :)
Made and reviewed for the Pick A Chef Event found in the Contest and Events forum October 2011.