Hop Aboard the Buttermilk Express

Hello i'm new on here, I came upon this board I have found It quite accommodating & it's helped me a lot. I should be able to give something back and guide others like its helped me.

Thanks, See You Later

Yes Nancy you are right. The substitute is far better and less expensive. I must say Heather that you have a nice blog here - way to go answering the questions. Good luck!

Isn't there something involving cream of tartar, too?

Heather-

Before your coffee... *L*

I laughed out loud because I was thinking the same thing.

That's what blog friends are for, yes?

Actually, I've read in a few places that the substitution for buttermilk (1 TB lemon juice then add enough milk to make one cup) actually works BETTER than buttermilk. Given the price of buttermilk compared to regular milk, I use the substitution all the time, mostly for pancakes and waffles, occasionally for scones and cornbread.

What is the shelf life of powdered buttermilk? That sounds wonderful...I've never seen that here.

I bought the powdered buttermilk that's in the baking aisle. You add it with the dry ingredients and then just add water where it says to add buttermilk. (Measurements are on the package.) Pretty cool stuff. Secco brand or something I think?

D'oh! You caught me posting before coffee. ;) Yes, regular milk and I edited the post.
Thanks!

"Place 1 TBSP white vinegar or lemon juice into a measuring cup, then fill the measuring cup --(With what?)-- to the one cup line. Stir and let sit for five minutes before using.

Milk?