INGREDIENTS:
- 1 scant cup milk (whole or 2%)
- 1 Tbsp lemon juice or vinegar
DIRECTIONS:
- Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 Tbsp of lemon juice or white vinegar.
- Let stand 5 - 10 minutes. let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk; you will also not notice the curdled bits in your finished recipe.
- Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe
Other buttermilk substitutes:
- Mix 3/4 C plain yogurt with 1/4 C water to thin, use as you would buttermilk
- Mix 3/4 C sour cream with 1/4 C plain water to thin. Use as you would buttermilk
- Mix 1 cup of milk with 1 3/4 tsps cream of tartar. Let stand 5-10 minutes until slightly thickened and curdled.