I went to multiple stores in my area and CANNOT find buttermilk! My recipe calls for Low fat buttermilk, but I can't even find the full fat version! So I bought light cream instead, and I don't know if it's a good enough replacement.
Thanks so much!!
You can substitute regular milk with some vinegar or lemon juice added to it.
I copied the info here from What's Cooking America:
Plan to use the same amount of soured milk as is called for buttermilk in the recipe. Warm milk slightly for best results.
TO EACH CUP OF WARMED MILK, ADD:
1 1/2 Tablespoons of fresh lemon juice
1 1/3 tablespoons of cider vinegar
2/3 cup plain yogurt plus 1/3 cup milk
1 3/4 tablespoons cream of tartar
Allow this mixture to set while putting the rest of the ingredients for the recipe together. Allowing the milk to set will give it time to thicken. The soured milk should have the consistency of buttermilk or yogurt.
If the recipe only calls for 1/2 cup of buttermilk...it is best to 'sour' a whole cup of milk for a more even consistency. Just refrigerate the leftover soured milk and try using it for buttermilk pancakes the next day! Milk that you have soured will keep in the refrigerator for 3-4 days. Place in a tightly covered container.
If using skimmed milk, 1%, 2%, or evaporated milk when souring the milk....the consistency might be a little less thick than buttermilk or yogurt. If that proves to be the case, try using just a little less of the soured milk to the recipe so there will still be the proper consistency needed for a particular recipe. Learn to trust the eye for the proper consistency in a recipe and not necessarily rely on the liquid amount called for in a recipe.
If experimenting and wish to try to substitute buttermilk, or soured milk in a gluten-free recipe that calls for regular milk, it is suggested that you will need to add baking soda to the recipe if it doesn't call for any. Add the baking soda to the dry ingredients and mix well. Do not add it to the soured milk (some recipes may call for it to be added to the milk) as it will cause the leaven quality in the baking soda to be lost in the milk and not the batter/dough.
Use 1/4 teaspoon of baking soda for 1/2 cup of milk. This proportion seems to work well for gluten-free recipe conversions.
You work fast! This is great info!
Thanks for the quick response