Comments on: Hop Aboard the Buttermilk Express

By: Fried Chicken: Fearless Friday #18 | Home Ec 101

Fried Chicken: Fearless Friday #18 | Home Ec 101 — Fri, 11 Sep 2009 11:56:17 +0000

[...] 1 cup buttermilk [...]

By: ana

ana — Sat, 06 Dec 2008 14:41:36 +0000

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!

By: Rachel

Rachel — Tue, 25 Nov 2008 17:32:56 +0000

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

By: CJ

CJ — Tue, 25 Nov 2008 15:23:40 +0000

Heather-

Before your coffee… *L*

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

That’s what blog friends are for, yes?

By: Nancy

Nancy — Tue, 25 Nov 2008 00:44:24 +0000

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.

By: Kendra

Kendra — Mon, 24 Nov 2008 22:32:35 +0000

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

By: Lenetta

Lenetta — Mon, 24 Nov 2008 13:46:04 +0000

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?

By: Heather

Heather — Mon, 24 Nov 2008 13:23:39 +0000

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

By: CJ

CJ — Mon, 24 Nov 2008 13:04:38 +0000

“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?