"Michael" > wrote in message
oups.com...
> Wayne posted a recipe for a German chocolate cake
> that I would like to try, but all they had at the
> grocery store was big containers of buttermilk
> and I didn't want to buy that much. Obviously I
> could just use milk instead, but is there any
> other common ingredient that I might add to this
> to bring it closer to buttermilk? My base
> ingredient will be 2% milk.
>
> Thank you, Michael
>
There really is no substitute for buttermilk although you can use various
other sour dairy products. Why not get the can of dried buttermilk and use
it as you need buttermilk? The dried buttermilk stores for a year or two.
This is a must have pantry product.
See http://www.sacofoods.com/culteredbuttermilkblend.html
Janet