I can’t tell you how many times I’ve wanted to make something that requires buttermilk and I don’t have any on hand. Buttermilk just isn’t something I keep around regularly. This is a good trick to know and works as a great replacement for buttermilk. It works with both milk and soymilk. I have not tried it with almond milk but I think it would work the same (?).
1 cup milk or soymilk
1 tbsp white vinegar
Stir vinegar into milk and allow to sit for several minutes to curdle and thicken. Use as directed in any recipe for buttermilk.
One thought on “Buttermilk”
yep I use it with almond milk all the time! I have never actually bought buttermilk, but I can tell a huge difference if I don’t make ‘buttermilk’ to use in my biscuits and just use plain almond milk.