Wednesday, December 14, 2011

Buttermilk Substitute | Kitchen Economics

Don't you hate when a recipe calls for an ingredient that you don't currently have on hand. If you buy it, you're likely to not finish it. That is how I feel when I see buttermilk on a recipe. It only comes in a quart container at my grocery store which is way more than the 1 cup that my intended recipes usually require.

I discovered a trick when I was baking my mother's Chocolate Whoopie Pie recipe for the first time. It calls for sour milk. Perplexed, I called my mom, "sour milk?, what is that?"

"Your great grammy's term for buttermilk", she replied. And now I know how to make buttermilk.

For every cup of buttermilk that you need, combine 1 Tablespoon of white vinegar and enough milk to equal one cup. Allow to sit for 5 minutes.

Easy...and no more waste!

Do you have any food substitutions to share? Let us know in the comments.

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1 comment:

  1. I buy powdered buttermilk in bulk (3 packs) from Amazon. Once you open a can you just shove it in the fridge for almost forever. I've never had one go bad. It's a good purchase to make if you use a lot of buttermilk. I make and freeze homemade pancakes every Sunday for my 3 year old and make my own ranch dressing. So it makes sense for me and my family.


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