I have one recipe that I make about 2 times a month that calls for 1 cup buttermilk. I tried using the dried buttermilk, but I can taste the difference. I used to end up wasting a quart or half gallon until I had a great idea.
What I did was used my food saver and made several bags with 1 cup buttermilk in each bag and put them in the freezer. Now, when I need that 1 cup, I have it and I don't have to worry about defrosting a quart of frozen buttermilk.
My Better Homes & Garden cookbook says that if you don't have Buttermilk you can substitute: 1 cup whole milk (I use lowfat) 1 tbs. of Lemon juice
Let it sit until it curdles, about 5 min. I use that all the time. I've never had buttermilk, so for me, I wouldn't know the difference. :) You can also use 1 cup plain yogurt or add 1 1/4 tsp. of cream of tartar to the whole milk.
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