August 14, 2012

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.

 

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