Nyxxie
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No Buttermilk on Hand
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I never knew this and never have buttermilk for recipes, usually avoid them.. not no more
You can mix 1 1/2 tsp lemon juice or white vinegar and enough milk to make your needed buttermilk measurement
or
the equal amount of plain yogurt
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Darshawn
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No Buttermilk on Hand
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I've used the plain yogurt but haven't tried the lemon juice/milk combo.
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Lokkie_the_Fierce
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No Buttermilk on Hand
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I've usually done the yogurt thing... good little tip to know though!
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shaggynuts24
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No Buttermilk on Hand
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sounds pretty close to what you need to make homemade riccotta cheese
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Marrian
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No Buttermilk on Hand
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Nyxxie posted:
I never knew this and never have buttermilk for recipes, usually avoid them.. not no more
You can mix 1 1/2 tsp lemon juice or white vinegar and enough milk to make your needed buttermilk measurement
or
the equal amount of plain yogurt
My mommy taught me about the lemon juice/white vinegar!! 
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Lyli
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No Buttermilk on Hand
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Nyxxie posted:
I never knew this and never have buttermilk for recipes, usually avoid them.. not no more
You can mix 1 1/2 tsp lemon juice or white vinegar and enough milk to make your needed buttermilk measurement
Done that for years
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Jayna_Kilmer
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No Buttermilk on Hand
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I never have buttermilk on hand but I've used the vinegar/milk combo before. I was always told you need to let it set for a little while to get the vinegar to change something in the milk so I usually mix mine up and wait 10-15 minutes before using it.
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Darwynnia
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I've always used the vinegar/milk option.
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Terminius_Est
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If you use baking powder, do you need to use vinegar/milk?
I can see it if just have baking soda.
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NK_Wizarium
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No Buttermilk on Hand
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Are you absolutely serious here... a substitute? My fridge would mutiny and my kitchen go cold without buttermilk on hand! From fresh homemade buttermilk pancakes to scrambled eggs, french toast, oh! mashed potatoes! I'm telling you, people... this is the secret to that 'flavor' you get in a lot of restaurants. I struggled for years to get that burst of flavor from IHOP scrambled eggs, and after just about giving up, it was a dash of buttermilk that nailed it. Buttermilk also, for some reason, stays fresh forever in the fridge. I buy a half gal carton and it lasts for a good 6 weeks.
Please make these wonderful pancakes one weekend, with REAL buttermilk, and tell me how many came back for seconds and thirds!
1 1/4 C Flour (no need to sift, but whisk/fluff it well)
Dash salt (slightly less than 1/8 tsp)
1 Tsp Baking Soda
1 slightly heaping Tsp Baking Powder
1/4 slightly heaping C of sugar
1 Large Egg
1 1/4 C Buttermilk
1/4 C choice of cooking oil (I actually use a little less than 1/4 C)
Whisk ALL dry ingredients briskly.
Add buttermilk and egg. Whisk until egg yolk is distributed (batter will be VERY lumpy).
Add oil. Scrape bowl down, and whisk until slightly smooth.
I use an electric griddle at 375 degrees. Check readiness by flicking some water from your fingertips on it. If water 'dances' very lively (not just sizzles), it's ready! Pour a little extra oil (maybe a Tbsp) on the griddle and spread over cooking area with a folded up paper towel. Pour batter, cook, and watch that bubbles stop appearing on the tops and the edge is slightly dry, then flip. Cook to a dark golden brown.
Long live buttermilk!! ;D
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Silverwuf
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No Buttermilk on Hand
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I use lemon juice all the time.
Silver
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