http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
Stopped buying buttermilk from the store after finding this
Stopped buying buttermilk from the store after finding this
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What works even better is using the vinegar then subbing sour cream for half of the milk and stir well. It is nice and thick like real buttermilk and give the recipes a nice moistness.
Take any cultured buttermilk you find and put some in regular milk and let it sit on the countertop over night. You'll get really good buttermilk. This way, with vinegar, you get soured milk. Not the same thing. It's good in a pinch for recipes but taste it. Ick.
By the way, for sour cream, do the same thing but put the cultured buttermilk in cream instead. MMmmmm.
I use a couple tablespoons to the pint. Don't really measure it at all.Take any cultured buttermilk you find and put some in regular milk and let it sit on the countertop over night. You'll get really good buttermilk. This way, with vinegar, you get soured milk. Not the same thing. It's good in a pinch for recipes but taste it. Ick.
By the way, for sour cream, do the same thing but put the cultured buttermilk in cream instead. MMmmmm.
Galanie what are the amounts of buttermilk to milk and is it good enough to drink? My step grandmother introduced us to buttermilk and I am the only one that liked it enough to drink it like she did. The rest would only dip their corn into it and use the cob to sop up the rest. Would also like the amounts for the sour cream. Thank you
You know, years and years ago store buttermilk always had little bits of "butter" in it. Now, it doesn't. I'm betting because it's never real now. I keep hearing to use the real milk left over from making butter but what I get to drain off from that always looks almost as clear as plain water.I don't personally like store bought cultured buttermilk (or home cultured skim/2%/whole/etc) for anything other than cooking. The kind of buttermilk I do like for drinking is real buttermilk made by:
whipping heavy cream with an electric hand beater until butter forms. Pour off the buttermilk. Culture it with a purchased "buttermilk culture" from a cheese making store or online. It smells like yogurt, is thicker than the store bought variety, and is very, very drinkable!