Ingredients
- 4 1/2 teaspoons white vinegar, or fresh lemon juice
- 1 cup milk
Directions
Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe, or cover and refrigerate until needed.
















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By KatetheGrape
Santa Fe, NM
on January 18, 2013
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Simple and easy with no waste. Always tastes fresh.
By Winniefred2012
Virginia
on August 23, 2012
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Id forgotten how easy this was, and saves money too!
By JRoseAllister
Redlands, 47
on August 20, 2011
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Thanks, Emeril! I just used this recipe to make my own ricotta cheese, and it turned out heavenly.
For reviewers who expect this to be actual homemade buttermilk, maybe the title is a tad misleading. If you want a more real deal, churn heavy cream into butter and use the leftover liquid. This is a *substitute* buttermilk, darn handy when you don't have heavy cream on hand or don't feel like making butter. This way is cheaper, too, and works great in all sorts of cooking/baking applications. If you're looking to chug it down straight as a beverage, however, this isn't the recipe for you.
Read all 13 reviews