This used to be a staple in my house but since Ive been on a diet and stopped cooking with it, its disappeared from our fridge. I know yogurt can replace it but I am out of that too! Would souring the milk with a little vinegar or lemon juice work as well? I need it for cornbread.
Yes, I used vinegar in whole milk today to make buttermilk dumplings. They came out perfect.
I use plain non-fat or low fat yogurt. It’s an exact cup for cup replacement in most baking.
:eek:If you put 1 tsp of white vinegar in a cup of milk (8 oz.) and stir it up, it will be similar to buttermilk in any recipe. I still prefer keeping my Saco Buttermilk Powder on hand. Unfortunately, they don’t put it in a canister type of container any more. It’s in packets in a box. Oh well…