DIY

     There is some confusion about what buttermilk really is.  Unlike the name, there is no butter in buttermilk.  And it is in reality lower in fat than regular whole milk.  The name comes from the original process of churning butter.  The liquid that was left behind after the cream became butter was called buttermilk.

     At present commercial buttermilk is made by adding an acid bacteria culture to pasteurized sweet whole milk, or more commonly, skim milk.  After the addition of the culture the milk is left to ferment for 12 to 14 hours at a low temperature, not more than 69F.  The result is a thick, slightly acid liquid that is sold as buttermilk.

     To avoid my previously mentioned dilemma of having more buttermilk on hand than the recipe requires, I came across a do it yourself version.  That way I can make exactly the amount that I need without worrying about any overage.  Here's what to do:

Measure 1 tablespoon of white vinegar or lemon juice and put it into a liquid measuring cup.  Add enough milk to bring the liquid in the cup up to the one cup line.  Let stand for 5 minutes.  Then simply use as directed in the recipe!