How to make your own buttermilk

No buttermilk? No problem. Here’s a quick substitute that works like a charm (and you don’t have leftover buttermilk going to waste in the fridge). Simply add one tablespoon of vinegar or lemon juice (I use white wine vinegar, but plain old white vinegar will do) to one cup of milk. Let it stand five minutes and voila, buttermilk.


3 thoughts on “How to make your own buttermilk

  1. Pingback: Iceberg wedge with bacon and blue cheese « Meats, Roots and Leaves

  2. Pingback: Early summer slaw « Meats, Roots and Leaves

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