It’s the greatest hits edition of WFMW and this one still gets lots of hits in Google.
If you’re like me you rarely use buttermilk, so it’s never on hand. And usually when I need it I’m making something spur of the moment like banana bread or a quick cake and so it wasn’t on my grocery list. Well my mom taught me this one…it’s also in the good ‘ol Betty Crocker notebook:
1 tablespoon vinegar or lemon juice + enough milk to make 1 c. – voila = BUTTERMILK
(I haven’t done a taste test so I don’t know how close it tastes to real buttermilk (EW!) but the end product turns out great). I use vinegar because I always have a huge jug around since I also use it for cleaning.
I’ve used this method before too. But I usually let the mixture stand for about 5 minutes so the acid has time to sour the milk a little. Doesn’t sound great, I know, but it works.
I also use it and have found if you leave it out for a period of time it will curdle really well. ;~)