The only time I ever have real buttermilk in my house is when my husband isn’t traveling, and he feels like making some mean, from scratch, buttermilk pancakes. Yeah, not so often. But, I have some recipes that call for buttermilk, so….. what’s a girl supposed to do? Make a special trip to the store for a quart of buttermilk only to use 1/2 C? I don’t think so. This is WAY easy, and you’ll never know the difference in your baked goods! I got this tip from my Better Homes and Gardens cookbook, they call it sour milk.
1 Tblsp distilled white vinegar
almost 1 Cup milk
Pour 1 Tablespoon vinegar into a 1 Cup measurer.
Add enough milk to fill the cup measurer to the top.
Stir the mixture to combine, then let sit for 5 minutes before use.
Done.and.done. Wasn’t that easy?