"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

Generally speaking, you can substitute "sour" milk (milk+vinegar, usually
about 1-2 tablespoons for 1 cup of milk) for buttermilk and get similar
results.
Even better, get a can of dried buttermilk. You'll find it's quite handy and
it lasts alot longer.

kimberly
>