Dear Home Ec 101,
I can’t get to the store today and this recipe calls for buttermilk, do you have an easy substitution?
Most recipes that call for buttermilk do so for the acidity it brings to a recipe. Sometimes the acidity is used to help tenderize meat such as chicken, to help reduce strong “fish” flavors, or to activate baking soda. The easiest substitution is:
Place 1 TBSP white vinegar or lemon juice into a measuring cup, then fill the measuring cup to the one cup line with milk. Stir and let sit for five minutes before using.
Got it? Good.
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