Substitute for Buttermilk

From: littlemafia

On Oct 21, 2009

A very handy tip coz I just start baking without checking if I have the ingredients. Once I even used it instead of yogurt and it worked fine.

From: Shawn C

On Sep 13, 2009

although i have been doing this for years since it was in my substitute section of my first betty crocker cookbook. this does work in a pinch. But ofcourse use the real thing when you can.

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!!