ADVERTISEMENT
- Real Recipes from Real People -

Thank You: Make Your Own Buttermilk

Misc.
Thanks alot. Wanted to try some buttermilk recipes, but couldn't find any buttermilk at the local supermarket. Cant wait to try them now with the substitute recipe.
MsgID: 0084738
Shared by: Waheeda from Trinidad
In reply to: Recipe(tried): How to Make Your Own Buttermilk
Board: Cooking Club at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Don-San Marcos, CA.
2
  Susan, Hawaii
3
  Rhonda Thompson - TX
4
  Roz/La.
5
  Kevin
6
  Henrietta Midland Pk
7
  Rosalie... ct area
8
  C regini
9
  Bonnie from Redding, California
10
  Tracy, Michigan
11
  Waheeda from Trinidad
ADVERTISEMENT
Random Recipes
  • Baked Chicken Reuben
  • BAKED CHICKEN REUBEN 4 whole broiler-fryer chicken breasts, halved and boned 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (16-oz) sauerkraut, drained (press out excess liquid) 4 slices (each about 4x6 inches) natural S...
  • Ground Beef Tortilla Filling
  • GROUND BEEF TORTILLA FILLING 2 teaspoons olive oil or peanut oil 2 medium onions, minced 6 cloves garlic, minced 2 1/2 pounds ground beef 3/4 teaspoon dried oregano 3/4 teaspoon crushed red pepper (or to taste) 1/2 te...
  • Creamy Shrimp Pie with Rice Crust
  • Creamy Shrimp PIe with Rice Crust 1 1/2 cups cooked white rice 1/4 cup softened butter, divided use 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped pimientos 1 tablespoon grated onion 1/4 teaspoo...
  • How about a breakfast smoothie?
  • I've often used overripe bananas by putting them in a blender along with a few strawberries, pineapple, or any other type of fruit I might have on hand - you can use yogurt, milk, orange juice, any liquid you'd like for ...
  • Sparerib Crisps
  • SPARERIB CRISPS 3 pounds pork spareribs 1 cup all-purpose flour 2 beaten eggs 1 1/2 cups fine bread crumbs 2 teaspoons seasoning blend Cut spareribs in serving-size pieces. Cover with water. Bring to boil; reduce hea...
ADVERTISEMENT
  • Sloppy Joes (using chili sauce and beer, 1980's)
  • SLOPPY JOES 2 tbsp oil 2 medium green bell peppers, chopped 1 onion, chopped 4 clove garlic chopped 1 tsp salt 1/2 tsp ground black pepper Pinch of thyme 1 1/2 pounds ground beef 1 cup chili sauce 1 cup beer 3 tbsp Wo...
  • White Cake Frosting That Hardens
  • I think you might be looking for this. The old way to make icing is to add icing sugar to lard or shortening and blend well to make soft. After it is on the cake it will harden, hard on the heart but nice on the lips. ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Make Your Own Buttermilk
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!