Friday, January 29, 2010
The Buttermilk Dilemma
Here's the problem for me when it comes to buttermilk . . . I always end up wasting way too much of it. You see, I have one recipe that I make consistently that calls for buttermilk, but I don't make it often enough to use a whole carton of buttermilk, and since it only comes in 1/4 gallon cartons, and the fact that buttermilk goes bad pretty fast all adds up to a lot of wasted product and money; neither of which I am a big fan.
So lucky me that while I was complaining about the dilemma the other day it was suggested to me that I could make it myself . . . score one for me! I quickly went home and found this recipe for buttermilk:
4.5 teaspoons white vinager or lemon juice
1 cup milk
Pour white vinager or lemon juice into measuring cup and then fill to one cup with milk. Stir and let set for 10 to 15 minutes until it starts to curdle. Use or refrigerate.
So now, not only can I cut down on waste but I can also use all of this lemon juice that I now "begrudgingly" own!!! Score two for me
* I haven't made the buttermilk yet because I don't have any need for it at the moment, but I'm dying to give it a spin . . . who wants cupcakes!