Buttermilk can help leaven dough or batter ... you will want to add one tablespoon of lemon juice or distilled vinegar to the ...

Some recipes are written in cookbooks. Others live on handwritten index cards, smudged with years of batter splatters and ...

Why and when to use buttermilk? At times I have made recipes that have asked for buttermilk. As this is not readily available or always to hand, I have resorted to adding a little vinegar to milk.

4 cups whole cow’s milk, not ultra-pasteurized 1 cup cultured buttermilk 2 tablespoons fresh lemon juice 1/4 teaspoon flake salt, or to taste Herbs, to taste (optional) Farmers cheese is one of ...

you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe. Stir the lemon juice into the milk and allow ...

In a small bowl, whisk the mayonnaise with the buttermilk and vinegar. Gradually whisk in the olive oil and season with salt and pepper. Just before serving, drizzle the dressing over the salad ...

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or ...

Buttermilk, traditionally, was the liquid left over after butter was churned from cream. These days it is commonly made commercially; a bacterial culture being added to skimmed or whole milk.