Buttermilk substitute?

**Rebookie** · 12-23-2008, 04:34 PM

Has anyone made the sub version of buttermilk for cooking????

I want to add it to biscuits!!

Help!

Thank you!

**Darlene** · 12-23-2008, 04:48 PM

To 1 cup of milk add 1Tbs of vinegar OR lemon juice. Stir & let stand at least 5 min

**fixer** · 12-23-2008, 04:51 PM

Originally Posted by Darlene

To 1 cup of milk add 1Tbs of vinegar OR lemon juice. Stir & let stand at least 5 min

Ditto. That is exactly what I put in my biscuits.

**Rebookie** · 12-23-2008, 05:10 PM

So it does work???

I didn't make my comment clear enough!! I am a sorry!!!

I was worried it wouldn't work! Would you guys use juice or vinegar??

**The Muse** · 12-23-2008, 06:16 PM

I use 1 T vinegar to a cup of milk.

**Rebookie** · 12-23-2008, 07:01 PM

My biscuits are excellent!

**annertak** · 12-23-2008, 07:49 PM

For what it's worth, I always use the milk/lemon juice combo. I don't usually measure the lemon juice, either. I just make sure there is enough in the milk to curdle it.

I'm glad your biscuits turned out!

**fixer** · 12-23-2008, 08:55 PM

I use vinegar or lemon juice, whatever is handy. I have never been able to tell a difference.

**homesteadmamma** · 12-23-2008, 10:09 PM

I use either too, whatever I have on hand. I can never tell the difference, they both work perfectly.

**Buc-O-Mama** · 12-23-2008, 10:52 PM

If your recipe calls for a cup of milk, pour a teaspoon of vinegar in first, then add enough milk to make a cup. Usually a teaspoon is enough to do the job. It won't curdle as hard as buttermilk, but will do the job in most recipes.