If you don't have a cow and a churn and can't get buttermilk, here are
some
recipes.

Nita

If a recipe calls for buttermilk, make your own by mixing one cup of plain
yogurt with one teaspoon of cream of tartar.

Another option is to mix one cup milk with one tablespoon of vinegar.



Homemade Buttermilk
Emeril Lagasse, 2002

Prep Time: 15 minutes Yield: 1 cup

4 1/2 teaspoons white vinegar, or fresh lemon juice
Enough milk [NOT lowfat] to make 1 cup liquid

Place vinegar in a glass-measuring cup, and add enough milk to make 1 cup
total liquid. Stir to combine and let stand for 10 to 15 minutes (The
mixture
will begin to curdle).

Use as needed in a recipe, or cover and refrigerate until needed.



Homemade Butter and Buttermilk-- Basic

2 cups top cream of boiled and chilled milk
1/5 tsp. curds

Heat milk to bring to a boil, cool and refrigerate undisturbed for 5-6
hours.
A thick cream layer will form. Remove carefully with perforated spoon.
Take in a lidded container. Refrigerate. Add more to it in next lot of
milk.
Collect daily top cream from milk till you have 2 cups at least.
Now add curds, mix lightly, and cover. Keep in dark warm place for 6-7
hours.
Beat set cream till the butter separates from liquid.
Add 3 cups chilled water and collect butter into a lump.
Hold lump against vessel wall, and pour out the buttermilk formed.
Use this buttermilk to make kadhi or knead dough for any roti.
If using this butter to make ghee do not wash further.
But if using to make flavoured or salted butter, then wash 2-3 times more
with chilled water.
Drain out all water, and use as desired.

Makes: 1 1/2 cups butter
Shelflife: 2-3 days refrigerated

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