Quick and Easy Buttermilk in Small Quantities

Buttermilk. It’s smelly. It’s hard to find in supermarkets and you always have to buy WAY more than you need. Why is it that you always find yourself needing a cup, 1/2 cup or 1/4 cup in recipes? After buying it a few times, then having to fumigate the fridge after the rest of it went off, a timeframe which seems to be measurable in nano-seconds…. I thought to myself that MUST be a better way. Here’s my system, born of trial and error. Print this page and stick it in your favorite cookbook for reference.

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TO YIELD 1 CUP BUTTERMILK: Pour 1 Tablespoon white vinegar into a 1 cup measuring cup. Add 2% milk to fill the cup.

TO YIELD 1/2 CUP BUTTERMILK: Pour 1 1/2 teaspoon white vinegar into a 1/2 measuring cup. Add 2% milk to fill the cup.

TO YIELD 1/4 CUP BUTTERMILK: Pour 3/4 teaspoon white vinegar into a 1/4 measuring cup. Add 2% milk to fill the cup.

Don’t try to get cute and use apple cider vinegar — all the bite goes out of it and it’s no good as I learned. You can use whole milk if you prefer; add a drop more vinegar in that case.

In all cases, let it sit for 15-30 minutes before using. You’ll know if it’s ready by glancing at the measuring cup — if it looks curdled, you’re good to go. Now, you will always have buttermilk when you need it, but never have to keep it lying around your refrigerator ever again!!

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