Milk that has turned sour, believe it or not, is a great substitute for buttermilk. I wouldn’t use it if it gets a little “chunky,” however.
We used to use any turned milk to make “buttermilk” pancakes (there’s that word again), and they tasted great.
Hmm. Thanks guys. I just used it baking these.
They’re in a oven, such an interesting solution and apparently it works. I would have gone with something like PupinTaco’s solution. And I can’t wait to get a chance to try yours AstroChuck.
There is also ‘buttermilk powder’ you can buy that is sold in the regular grocery stores in the baking aisle I believe. IF you do baking that calls for buttermilk and don’t want to do the lemon juice ‘trick’ as that does seem to change some recipe tastes. I have used both ways myself and prefer the powder myself.