sub. for buttermilk

Buttermilk Varieties: Most of the buttermilk found in supermarkets is made by adding a bacterial culture to low-fat or nonfat milk. More authentic and tasty, though, is churn buttermilk, which is the liquid that remains after milk is churned into butter. Since recipes often call for just small amounts of buttermilk, many cooks use reconstituted powdered buttermilk.
Substitutes: 1 C milk (or soymilk) + 1 tablespoon lemon juice or vinegar, allow to stand for 10 minutes OR 1 C milk + 2 teaspoons cream of tartar OR 2 parts plain yogurt + 1 part milk OR plain, low-fat yogurt OR sour cream OR molasses (in batters that also call for baking soda)
Cooking hints: Churn buttermilk may require longer baking times than ordinary commercial buttermilk.





Fleigh***Thank you***