Prep 6 mins
Cook 0 mins
I always seem to not have buttermilk on hand when I need it. I've used the powdered milk and vinegar version of this which works well, but today I didn't have any powdered milk! This substitution that I found on the internet works just as well.
- Combine ingredients and let stand 5 minutes.
- After 5 minutes, mix together well and use as buttermilk in any recipe!
If you warm the milk in the microwave for about 30 seconds, then add the vinegar or lemon juice it will be sour and ready to use immediately :-)
Used this for Buttermilk Bread-ABM with great success. However, I had to make some modification. First, I used 1% milk with 1 tbsp fresh lemon juice but somehow the mixture did not thicken up like buttermilk should be. So I added 1/2 tsp of white wine vinegar which solved the problem.
Yes, my mom taught us this when we were kids. We baked a lot. This is perfect for quick breads like banana or zucchini, any muffin recipes or pancake type recipes that call for either sour milk or buttermilk. The vinegar and lemon work equally well. I think my mom taught us to let the mixture sit for about 20-30 min until we could see that the milk was curdling a bit, that's what you want. This is definitely for baking, not for fresh buttermilk dressings. I love buttermilk on fresh fruit..but I would never even consider this for something like that...only baking, in my opinion.