Buttermilk substitute [split from LA]
(Note: This tip was split from the LA board at: http://chowhound.chow.com/topics/7056... -- The Chowhound Team)
You would probably scoff, but I found that when baking, you can subtitute 1 c whole milk plus 1 T white vinegar or lemon juice.
Luckily I love buttermilk, so when I get a quart, between biscuits, shortcakes, pancakes, other cakes, freshly made ranch and bleu cheese dressings, there's a lot of things to do with that quart.
Haven't seen Bourgeous Bros. buttermilk, and I tend to like Knudsen's, with its bits of butter in it.
My everyday cornbread recipe, from a book of Miss Mary Bobo's (Lynchburg boarding house) "Downhome Cookin'", calls for a cup of buttermilk for a standard skillet of cornbread. As luck would have it, Mrs. O's newfound veggie regime has me making lots of beans, and if you got beans you just gotta have cornbread. So all of a sudden a quart looks about right! Snuck some into the Krusteez pancakes Sunday, too …
But what I was going to say is that said cookbook, whenever buttermilk is given as an ingredient (which is frequently), states that one may also put a tablespoon of white vinegar for each cup into the measuring cup and ten top it with plain milk, and let it stand for ten minutes or so.