either 1 and 3/4 Tablespoons cream of tartar or 1 Tablespoon white vinegar or 1 Tablespoon lemon juice
Add acidic ingredient (tartar, vinegar or lemon juice) to the milk and stir. Let stand at room temperature for 15 minutes. The milk should start to curdle. Stir well before using.
A combination of plain yogurt (3/4 cup) and whole milk (1/4) cup can also be used to replace a cup of buttermilk in most recipes.
You don't have buttermilk, but your desperate for homemade buttermilk pancakes or biscuits. What are you gonna do? Here's four easy solutions.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Tried out the buttermilk with a coffe cake recipe... super!! Incidentally, we call it 'whey' out here. Many thanks for this wonderfully useful tip.
Comment submitted: 10/15/2009 (#8849)
By aborwankar (Team Breakfast Member)
Thanks for the recipe, it certainly is very useful. Just wanted to say that we do this in India all the time when we want to make Paneer (Cottage Cheese). After separating the water from the milk as you have described, the solid remaining is cottage cheese. This is used for several delicious Indian dishes, so pls don't throw away the solids just because you have the buttermilk.
