I am currently trying out new cake recipes, and some of them have buttermilk in them.

I have heard that you can add something to normal milk to make it into buttermilk. Is this correct? If it is - what do you add and how much? Or would you just recommend buying buttermilk?

Thanks in advance!

You can google & find it or check baking911.com, but I use 1 TBSP vinegar or lemon juice to 1 cup whole milk. Let it set for 15 min before using in the recipe. This is also sometimes referred to as "sour milk" in older recipes.

You can add a tablespoon of lemon juice or vinegar to a cup of milk. Let it stand for about 5 minutes so it can get the "buttermilk" touch to it, and use it just like it says in the recipe.

I buy powdered buttermilk and keep it in the fridge so I don't have to worry about liquid buttermilk going bad after a few days.

Thanks for your replies! I've never seen powdered buttermilk so I will have to look for it!

I tried the powdered buttermilk before but hate the lumps. I just buy fresh buttermilk when I need it now. If I forget to get it or try baking with what's on hand and don't have any, I will just add lemon juice or vinegar. Incidentally, when you've added an acid, it's also called clabbered milk.

I love powdered buttermilk. I use it in alot of my baking, especially when substituting fruit for water/milk because I still get the benefits of the buttermilk instead of simply replacing it. It's also cheaper in the long run and easier to keep. Bob's Red Mill makes some good buttermilk powder and it's more concentrated so you don't have to use as much as some of the other brands.

LaSombra,

Can you talk more about that? Do you add the fruit in equal volume to replace the water/milk? Then how much powdered buttermilk do you add? I'm new to messing with recipes to make them my own, so I'd love to hear about this!

Cheryl

Thank you!

Cheryl