Once when I wanted to try a new recipe on the fly and didn’t have buttermilk, I ran to the corner market to buy some, only to learn than they were out. How fruitless! So, instead, I borrowed a substitution from one of my favorite baking books, “In the Sweet Kitchen” by Regan Daley. It worked so well, that I actually prefer it over the real thing.
BUTTERMILK SUBSTITUTION
Mix 2 Tablespoons lemon juice with enough milk to equal 1 cup. Let stand for 5 minutes.
(That was easy, right?)
Lime Discussion