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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 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.
By blcarney_1944026
Fairfield, CA
on March 13, 2011
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This is a great recipe... if you do not have buttermilk available.
By BAKlineRMR77
Uniontown, OH
on September 19, 2010
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I did not have buttermilk for a biscuit recipe, so I found this, and -- everything seems to have come out quite perfectly! Thank you, Emeril, for the wonderful recipe :
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