kitchen tips: homemade buttermilk.

i love to bake.
at least four times a week i bake and sometimes multiple things on those days.
i love seeing the creation of what ingredients can do.
but there is also a snag in that plan.
having all the proper ingredients.

haven't you found yourself wanting to make something only to find out you are missing one of the key elements?
and by the time you can get to the store to remedy the situation it's either too late or the moment has passed?
for me that always seems to happen with buttermilk. a l w a y s. 
well not anymore.

i don't know what it is about buttermilk but it seems to be very popular in baking but also very specific to just have hanging around the kitchen. and it doesn't last forever.
it goes bad.
i HATE when food goes bad. the waste. blerg.
BUT one usually does have regular milk around. it's more versatile.
people do enjoy a glass of milk now and again.
it's the best on cereal.
some take it in their coffee or tea.
AND you need it for mac & cheese.
{yes some people do enjoy a glass of buttermilk with their dinner but i haven't met them yet.}

so......use that versatile staple that is already in your kitchen and whip it into a baking marvel!
excuse me now while i go and use mine for some pumpkin muffins.......

homemade buttermilk.

1 tbsp white vinegar
1 cup of milk {whole is the best but i mostly use skim because that's what we drink.}

place the vinegar in a 1 cup measuring cup and fill the rest with the milk. allow to sit on the counter for 20 minutes minimum. stir together {you will notice it's thicker now}. use as directed in your recipe!

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