Michael wrote:
> 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 isn't a *great* substitution. However, buttermilk usually
keeps for a long time. I don't know what your interpretation of "big
containers" is. I can use a quart of buttermilk fairly quickly but then
again I like to bake cornbread.

I tried the dry buttermilk powder years ago and it worked pretty well.

Jill