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06 March 2012

Ingredient Substitution: Buttermilk

You've found the perfect recipe for fluffy pancakes; the only problem is that the recipe calls for buttermilk and you just can't bring yourself to buy a half gallon of the stuff, knowing full well that you'll only use it this one time before it expires and you have to throw it out.  The solution?  Well, I've got two possibilities for you!
  1. Buy a can of powdered buttermilk.  (I use the Saco brand.)  It keeps for a long while, is cost effective, and will work perfectly well in most recipes.
  2. Use pantry/fridge ingredients.  Add 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup, then add enough milk to measure 1 cup.  Let the mixture sit until it curdles, about 5 to 10 minutes.

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