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Test Kitchen tips: Buttermilk substitutions

January 10, 2012 |  8:00 am

MilkkenhivelyOld-fashioned buttermilk was the liquid left over after churning cream into butter. Today, it's commercially made by adding bacteria cultures to milk, thickening the milk and giving it that tangy flavor.

If you have a recipe that calls for buttermilk but don't have any on hand, you can improvise. Whisk 1 cup of milk with a tablespoon of lemon juice or vinegar (cider or white) and set the mixture aside for several minutes until it begins to curdle. Then use as needed.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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-- Noelle Carter
Twitter/noellecarter

Photo credit: Ken Hively / Los Angeles Times

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