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Tips I’ve found

If you need a substitution here’s some tricks:
(these are for 1 cup of buttermilk)

  • 1 cup milk & 1 TB lemon juice or vinegar.  Wait 5-10 min, this will help curdle the milk.
  • 1 cup plain milk & 1 3/4 tsp cream of tarter.  Mix well, wait 10 min, use the curdled solution.
  • Plain yogurt, not flavored (or sour cream).  Use the same amount as you need buttermilk.
  • Equal parts of milk & yogurt.   Mix, wait 10-15 min, use the curdled solution.

If you buy buttermilk you can store it in ice cube trays & freeze

Homemade Buttermilk

The form of real buttermilk is the liquid left behind after churning butter from cream.

  • Take clean quart jar
  • Add 6-8 oz active fresh cultured buttermilk
  • Up to the rim add fresh plain milk
  • Mix well & close lid tightly
  • 24 hrs to curdle & thicken
  • Can keep jar in warm spot to speed process if you want
  • Refrigerate immediately as it forms

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