On 5/14/2019 5:54 PM, Jinx the Minx wrote:
> > wrote:
>> On Tuesday, May 14, 2019 at 3:06:06 PM UTC-5, Nancy2 wrote:
>>>
>>> itsjoan, are you sure that you added vinegar to regular milk to make buttermilk? My
>>> mom always told me, and I did it, to add vinegar to regular milk to make SOUR milk,
>>> like for chocolate cake that calls for sour milk, not for buttermilk.
>>>
>>> I am just curious; not saying you are wrong. I just never heard of
>>> vinegar in regular milk
>>> to make buttermilk. ;-))
>>>
>>> N.
>>>
>> True, it's not *real* buttermilk, just soured milk giving it that similar
>> twang of buttermilk. It's a good substitute when you don't have the real
>> stuff on hand when needed for some recipes.
>>
>
> I do it all the time too as a quick substitute in baked goods (quick breads
> and muffins, etc.). There has been no discernible difference in anything
> Ive made, but Im sure theres something out there that would not fare
> well with the vinegar/milk substitution.
>
I rarely make anything that calls for actual buttermilk, which is why I
don't have it on hand. The vinegar in milk trick works just fine. No
one claims it turns it *into* buttermilk. It sours and thickens the
milk so that when whisked it makes has the same consistency and has the
tang of buttermilk. Especially if you're just adding it to a quickbread
like cornbread.
Jill