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There are several ways to make a buttermilk-substitute. All of these methods for "souring" the milk will work better if you start with lukewarm milk. If you are using fat-free (skim), 1%, or 2% milk to start with, the resulting liquid may not be quite as thick as real buttermilk.
To one cup of warm milk add ONE of the following:
- 3/4 c. plain (unflavored) yogurt + additional 1/4 c. milk (warmed), or
- 4 teaspoons of cider vinegar (white vinegar if you haven't any cider vinegar), or
- 1 1/2 tablespoons fresh-squeezed lemon juice, or
- 4 teaspoons cream of tartar powder
Whisk/stir together well and allow to rest and thicken for 5-10 minutes before using. Measure the same amount of buttermilk-substitute that the recipe calls for. Any extra may be stored safely in the fridge in a tightly covered, non-reactive container for 3-4 days.
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