I had an "oh, crap" moment just now. I was getting the ingredients together to make some applesauce raisin bread and realized that I was short something vital. Sour cream. Luckily as I read further in my recipe it said I could use buttermilk. Then I realized there was no buttermilk to be found either.
Crap.
Luckily I did have vinegar and milk in the house and because of this I had buttermilk.
Buttermilk is a form of soured milk. Please do not confuse this with spoiled milk (for your health and my mental well being). The buttermilk we are talking about is actually called cultured buttermilk, because a cultured acid has been added to the milk. This gives it a tart or sour flavor.
Making buttermilk to use at home is super easy. Often times you only need a quarter or half cup and then the rest of it spoils in your fridge. With this substitute you can make it as needed with things you have at home anyway.
So, take a tablespoon of vinegar and put it into a liquid measuring cup. Pour the milk in until it hits 1 cup. Give it a stir and let it sit for five minutes. Then use what you need.
Easy peasy lemon squeezy!
I will have a new recipe for you tomorrow, and it will be awesome. I will take a picture of the secret ingredient for you and post it with this blog entry.
