[Elaine G]

Hi

I have a recipe that needs buttermilk, but I don't have any. Nor do I have yogurt or soured cream.
I have googled for substitutes and it suggests using milk with lemon juice.
Is this a suitable swap or do I need to go in search of the real stuff tomorrow?

Elaine

[rainbow1]

I tried a substitute once & it was a bit odd, but it did work.

If it'll wait I'd get the real thing!

[Hey Jude]

Hi Elaine, I was reading about making your own buttermilk the other evening courtesy of Darina Allen - she suggests 8 fl oz/225ml of full fat milk mixed with 1 tablespoon lemon juice left at room temp for 15 minutes. Alternatively, use same amount of skimmed milk and 1 tablespoon white wine vinegar. Either way, it can be stored in the fridge for a couple of days. I've used the full fat version without any problems in a chocolate cake recipe, and very nice it was too! Jude.

[arugula]

Those Darina Allen substitutes look like a useful fallback, but I'd try and source the real thing first.

[Trillium]

When I had a look at the price of buttermilk these days, I always use my standby - regular milk with a good squirt of lemon juice and left for about 10 minutes to sour. It works just fine and no one knows different (except me).

[Ice]

Agree with all above, a squirt of lemon juice in some milk works a treat.  All you need is that citrus twang and it doesn't matter how you get it.

[compostqueen]

I made my own as per the above posts, to make some buttermilk scones, and it worked a treat.  I have never seen buttermilk in the supermarkets round here

[Elaine G]

Thanks for all your replies.
On this occasion I went back ( ) to the supermarket to buy the real thing as it was a new recipe and I was feeding 6 extra people and didn't want to get it wrong!
But I will try the milk/lemon juice version next time as that is so much cheaper and easier.

Cheers

Elaine