How to: Make Buttermilk Substitute - 3 ways

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Buttermilk is something that I do not keep in my kitchen.  I find it is an ingredient that I do not plan for, it usually pops up on a whim in an ingredient list.  Such as waking up and being in the mood for buttermilk pancakes or trying a new breakfast muffin recipe. 
Because I don't keep it on hand, I have been making a substitute for buttermilk as long as I can remember.  It has never failed me.  Buttermilk is merely soured milk.  Curdled, sour milk.  Acid added to milk makes a perfect buttermilk AND it does not take up room in my packed fridge.

Perfect to lighten up cakes and other baked goods, buttermilk gives your baked items a nice lift!  Once you have this fabulous short cut, you will be using it more and more!

With love from our Kitchen Table to yours.  XOXO

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Buttermilk Substitutes
Lemon Juice

1 tablespoon fresh lemon juice
 less than 1 cup milk, fat free, 2% or whole

Add fresh lemon juice into a measuring cup.  Pour milk into cup filling to 1 cup.

Allow to rest at room temperature for 10-15 minutes.  Mixture will look curdled. Stir.  Use as needed.
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Vinegar
1 tablespoon white vinegar
 less than 1 cup milk, fat free, 2% or whole

Add vinegar into a measuring cup. Pour milk into cup filling to 1 cup.

Allow to rest at room temperature for 10-15 minutes.  Mixture will look curdled.  Stir.  Use as needed.

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Cream of Tartar
1 3/4 teaspoon cream of tartar
1 cup milk, fat free, 2% or whole

Combine ingredients, stir to mix well.  Allow to rest at room temperature for 10-15 minutes, until mixture is curdled.  Stir.  Use as needed.

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