What can I substitute for buttermilk in a recipe?

 

For every 1 cup of buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it stand for about 10 minutes. Commercial buttermilk is made in much the same way: Nonfat or low-fat milk is "cultured" with lactic acid bacteria, the same beneficial bacteria used to make yogurt and cheese.

 

Marge Perry

November 2010