Occasionally when I'm browsing baking recipes I come across the need for buttermilk. And every time, my mind wanders in the direction of, why the heck do you have to buy SO MUCH buttermilk when you buy it? I so rarely use it, yet it comes in quarts, or, maybe if you're lucky, the one that's half a quart (I can never remember what is what when it comes to measurements...a pint? Who knows...). But I normally need a cup or less. WHY do I have to spend multiple dollars on something I will use only part of and then let sit in my fridge until I finally decide "Ok, it's been about a month now, the buttermilk has officially gone bad and I can throw it out", and then it's lumpy and disgusting and I have to deal with it. Why can't they just sell half a cup's worth of buttermilk? I will never understand this logic, or the lack thereof. After throwing out so much unused buttermilk, I finally searched the internet to find what I could use to substitute. And it's super simple. Basically just mixing regular milk and an acid. I have tried using both lemon juice and vinegar, and while I would use either in a pinch, I prefer lemon juice, especially for baking, since it has a slightly less pungency to it than vinegar does. I have also tried using regular milk, soy milk, and coconut milk, and find that they have all worked just fine for me.
Buttermilk Substitute
1 Tbs lemon juice
Almost 1 cup of milk (any kind)
In a measuring cup, add 1 Tbs of lemon juice. Fill the remainder of the cup with milk. Let sit for 5+ minutes. Use like buttermilk.
Seriously. Easiest recipe I've ever put on here. :)
But it works. And it saves me the hassle of pouring lumpy month-old buttermilk down the drain..again. Hopefully it will save you from the same.
Enjoi!
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