Substitute for Buttermilk

From: Queen Puff

On Jun 22, 2009

This was something my mom taught me long ago. Nice to see it in print. I'm trying to compose all of my recipes & tips so I was glad to see someone already penned this one down! I always use vinegar and it works great. I've never even bought buttermilk so can't compare. Don't see the need to waste a purchase for the small amount I need from time to time for biscuits, etc. Thanks!

From: Realtor by day, Chef by night

On May 23, 2009

Worked great! Thanks! I almost never have buttermilk and the powdered mix is just NOT the same. This is a nice substitute.

From: moramor

On Jun 9, 2005

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.

From: acerast

On Jun 3, 2005

I use this method also and sometimes vary the "acid" by using vinegar instead of lemon juice. My Grandmother taught me this trick years ago. This recipe is definately worth knowing, especially if you are like me and start cooking when the mood strikes rather than after checking the pantry. Thanks!!