Ingredients10 m servings 126 cals
- Cook's Note:
- Substitute white vinegar for the lemon juice, if desired.
Per Serving: 126 calories; 4.8 g fat; 12.7 g carbohydrates; 8.1 g protein; 20 mg cholesterol; 100 mg sodium. Full nutrition
ReviewsRead all reviews 10
I made it with 1/2 & 1/2 and lemon. It was amazing! It's my go to for buttermilk! We don't drink it but I love to cook with it so this recipe is perfect!
I add one tablespoon of lemon juice to a cup THEN add milk to equal a cup. Som recipes need exact measurements. I use the lemon for baking, but found that vinegar works well too. I am going to s...
I made this because Jewel-Osco was out of buttermilk and I was making soda bread. It was wonderful, I will use this receipe again.
As I use only fresh lemons, it may not have enough of the acid level to change the milk. I added a tsp of Rice vinegar so as not change the culture too much. I used this to soaked my green tom...
Worked like a charm for my Banana Bread. Made the bread lighter. Love this 1.
Thank you so much for this. My friends and family love my cole slaw, but I end up with a carton of buttermilk left over since my recipe only calls for up to 1/2 cup (doubled recipe) . Thank you...