> wrote:
> On Tuesday, September 15, 2015 at 9:17:41 PM UTC-4, wrote:
>
>>>
>>
>> No buttermilk in your neck of the woods?
>
> The recipe only called for half a cup or so, and I wasn't about to buy a
> quart of it just for that. (Similar peeve: When a recipe calls for half a
> cup of celery and it's only available in huge amounts!)
>
> I have no idea what else to use buttermilk for, as a rule, and while I
> COULD get it in powdered form, it would still probably spoil anyway.
>
> In the meantime, I was thinking of making lemon-meringue pie instead -
> for now, anyway. (I never have, but ever since hearing of how Amelia
> Bedelia saved the day by making one, I thought it might be fun. Of
> course, I've EATEN it before...)
>
>
> Lenona.

You can add vinegar to regular milk to make a great buttermilk substitute
for baking. I do that all the time when I make my quick breads. Google
for the correct ratio.
--
jinx the minx