The beauty of this recipe? It calls for just two staple ingredients:
-About 1 cup of milk
-1 Tablespoon of White Vinegar
1. Measure out about 1 cup of milk.
(We use whole milk because it's what our girls drink)
2. Pour 1 Tablespoon of white vinegar into the milk.
3. Let it sit out for 5 minutes.
(You'll notice it will start to look "bubbly" or curdled. That's okay.)
4. Use as much of the buttermilk as your recipe calls for.
I've never noticed a difference in taste in the completed recipes, and I use this substitute quite often. It stinks to have everything ready to go for baking, only to realize you're missing one ingredient. If you stock white vinegar in your pantry, you'll be set!
*Looking for a few yummy recipes with buttermilk in them? Here are two of my faves!
What's your best Kitchen Short-Cut Tip?
If you enjoyed this post or found it helpful, I hope you'll click your "Pin It" button to add this post to Pinterest, or a +1 for Google+. And I always appreciate kind comments!
Amanda, I do this as well. Also, sometimes I do but the container of buttermilk and freeze it in ice cubes tray and then put in a ziploc. It keeps for months!!!
ReplyDeleteDidn't know that! Thanks for the tip Amanda, unfortunately, I don't have a quick tip.
ReplyDeleteHi! Thank you so much for sharing! I have one recipe I use that calls for buttermilk and I always feel like it's a waste to buy, even when I freeze the rest! I don't really think I have any kitchen shortcut tips... Still learning!
ReplyDeleteCheers,
Julia
It's Always Ruetten
Our favorite pancake recipe calls for buttermilk and we've always used the vinegar-milk method after doing a little googling. :) You're right, it works beautifully! (And now I want pancakes. Hmm.)
ReplyDeleteThis is a good old vegan trick. Works every time! (soy or almond milk mixed with vinegar)
ReplyDeleteYes, ma'am, I agree with you. Every now and then I splurge and buy real buttermilk, but I rarely keep it on hand. This method works great. By the way, it works especially well with whole milk--buttermilk, even the low-fat variety, is very thick. So you should be proud of using whole milk here!
ReplyDeleteThanks, I will try this - the only thing I ever want to make that uses buttermilk is a pancake recipe, and since I never have buttermilk in the fridge...we don't use that recipe.
ReplyDelete