, , , ,

If I bought buttermilk, which I don’t, I would waste more of it than I could ever use.  So I use this handy little trick anytime I need buttermilk for a recipe.  Works like a charm in 3-5 minutes!

For each cup of buttermilk required, place one tablespoon white vinegar in a measuring cup, then add enough milk to make one cup total liquid.  Increase or decrease proportionately for the amount needed, keeping in mind the following conversions:

3 teaspoons = 1 Tablespoon

1 1/2 teaspoons = 1/2 Tablespoon

So, 1/3 cup of buttermilk required will use 1 teaspoon vinegar and the rest of the 1/3 c full of milk.  (You’ve got this, right?)

Let it sit for five minutes (I usually hover around three minutes, because I don’t realize I need it until the last second!)