For every cup of buttermilk called for, use the same amount of sweet milk, except replace 1 Tbsp of the sweet milk with 1 Tbsp of white vinegar. Allow to sit for 5 minutes, after 5 minutes, stir well. Milk will have clabbered and will work as a perfect substitution for buttermilk for baking purposes. It is cheaper and you are not stuck trying to figure out what to do with the rest of the quart of buttermilk you are never going to use, that is unless you like to drink the stuff!
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jowhit67 (1 discussion) on Feb 2, 2012 at 04:11 PM
I've done that for years, learned it from my mother. I don't care for buttermilk, so never have it on hand. Regular milk with a little vinegar works a treat!
