Yes we have 1% and we even have 1/2% milk. I use the vinegar or lemon juice in milk most of the time instead of buttermilk. I even have a can of the powdered buttermilk that you just add some water to. I do buy butter milk once in awhile as I like to drink it. The milk I buy to use is skim.

Sue

I would call it closer to sour milk, when you add vinegar, but it works great in any recipe calling for butter or sour milk.

Yes, I use the lemon juice in my skim milk, when I forgot to buy buttermilk.

I do by bm, as I also like to drink it. But mostly I just get a quart ever now and then, when I need it for a recipe.

Moni

Have you ever tried the buttermilk powder in the can? I have some in my cabinet I forgot about.

Here is a link that might be useful: buttermilk powder

I have made my own, too, and it works just fine as marilyn sue stated.

Most of the time, though, I just powdered buttermilk which is located in the baking aisle at our grocery stores.

Here is a link that might be useful: powdered buttermilk

I buy the buttermilk, use what I need and freeze the rest in portions that I will need for future baking.

The next time you purchase a carton of buttermilk, use what you need for the recipe, and then freeze the rest in ice-cube trays. Store the ice cubes in the freezer, and use them whenever you need buttermilk. One ice cube is equal to about two tablespoons of liquid. But, since not all ice cubes were created equal, measure how much liquid can be stMaking Buttermilk Substitute
There are several ways to make buttermilk substitute, and each one is easy. But, just like buttermilk, not all ingredients will be on hand, so itÂs smart to keep this list in your recipe book. You never know when youÂll need a buttermilk substitute when next you decide to start baking.

Buttermilk Substitute Number One
By adding acid in the form of either one tablespoon of vinegar or lemon juice to a cup of milk, you can create buttermilk. Unfortunately, the rich tang that is found in true authentic buttermilk will not be present. Vinegar works best, but lemon juice will work in a pinch, so never discount it.

Buttermilk Substitute Number Two
Use the same amount of plain yogurt that you would need of buttermilk. Again, the tang found in buttermilk will not be present, but since yogurt is also rich the recipe will not suffer. Of course, youÂd never want to use flavored yogurt or yogurt with fruit, as that would change the entire recipe.

Buttermilk Substitute Number Three
Make a mixture of half plain yogurt and half whole milk. Sounds easy enough, doesnÂt it? And it will work, too. But, as noted above, buttermilk has a tang that is not easy to duplicate. You may want to add one half teaspoon of vinegar or lemon juice to this mixture as well.

Buttermilk Substitute Number Four
Milk. ThatÂs right, plain milk. Buttermilk is simply the liquid that is removed in the butter making process. Buttermilk is actually low in fat, which most people donÂt expect.

I just learned something new.

I didn't know about canned powdered buttermilk. I just add the vinegar if I don't have BM, but I will definitely get a can of the powdered.

I like buttermilk to drink, so I never have a problem with having any left after I make something with it.

Thanks for the tip.

Sue

I Don't buy it often either because I'm the only one that likes to drink it.It will keep a long time if you just use it for cooking but I eventually end up throwing some away.I use it for dipping chicken and other meats for frying and usually just do the vinegar or lemon juice thing.
Thanks for the hint about freezing it.Never thought of that! Why,I don't know! LOL I hadn't thought of the powdered either.I may just get some so I will have it on hand.
Thanks everyone for the tips.I learn something new every day at the KT!LOL

I freeze leftover buttermilk in the quantities needed in my favorite recipes. Just pour it into a zip lock baggie. I also sour milk for our favorite chocolate cake recipe with a little vinegar in the milk.

Buttermilk makes baked goods moister.

I didn't know about powdered BM either.Learn somethin' new everday here~~~~~~~~~~~~~~AND that's a good thing!!.Thanks
Kathi

Mixing vinegar/lemon juice with milk is making sour milk, not buttermilk although it is a substitute for buttermilk and some recipes call for it instead. It's like substituting applesauce for oil, works but is not the same. It had a different flavor and is not the same. I bought powdered buttermilk to have on hand since I never know when I'll have a need for it and don't run to the store to get one thing. About the only thing I use it for is rhubarb bread and I do prefer buttermilk to sour milk. Yeah it's a small difference and if I didn't KNOW it, might not detect it, but since I know it, I prefer to use the better method.

I never got around to trying the powdered buttermilk. I keep powdered milk on hand and use it often so I'm sure powdered buttermilk would be fine too.

Back to your question Jasdip, yes it does work. However it's important to mix them and let them sit a few minutes (I don't remember exactly how long, 5-10 min or so) to let the chemical reaction take place before adding it to the other ingredients.

You had to go and bring this up! Now I want some rhubarb bread... and banana bread... and cherry nut bread...

I love cooking with buttermilk, and I wouldn't substitute. You can buy it by the pint here. I just buy the smallest amount needed. It's a trip to the store, but well worth it.

We use it for Buttermilk pancakes all the time. Gives them a different taste.

Samkaren
your resident DJ

I bought a can of the powder to use when I make waffles. It not that frequent and only for myself. The first time I bought a quart used what I needed that Sunday and the rest went to waste. After that I bought the can stuff. Couldn't tell a difference in taste and the can you can keep in the frig. Works for me.