I came across buttermilk when I was going to try baking the NY Cheesecake. I didn’t even bother going to the store to check if it would be easily available I just decided to make my own. Since then I haven’t ever used store bought buttermilk and just made my own. I find it easier to make exactly how much is required instead of letting a carton of buttermilk rot and not knowing what to do with the rest.
Of course, if you don’t want to use buttermilk at all, you can always just use regular milk. I feel using buttermilk makes the recipe lighter.
1 tbsp vinegar
1 cup milk
Let it stand for 15 mins before using and mix well. If I know I am going to make something using buttermilk I try and do this the night before so it really curdles
