Right now I only have white distilled vinegar is that okay? Also what is the correct way to make buttermilk with milk and vinegar, some say 1 tablespoon to 1 cup of milk and some say 1 teaspoon to 1 cup of milk. Another question how long do I let it sit until I can use it, where do I let it sit in the refrigerator or out on the counter?
Also thank you very much. Who ever answers all my q’s gets 10pts yay!
Hi. White vinegar or lemon juice is the proper acid to use. The correct proportion is 1 tbsp acid added to 1 cup milk. Let sit at room temp for at least 10 minutes. You aren’t going to ruin it if you go longer, it just needs at least that amount of time to properly sour. Five minutes will do but 10 is better. You’ll notice the milk become thick and almost clumpy. That is normal.
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white distilled even lemon juice will work…same amounts
you can use white vinegar or lemon Juice to make it
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
either distilled vinegar, cider vinegar, lemon juice or lime juice
It does not matter as long as the acid sours the milk. Let stand for about 5 minutes and stir again and use.
adding: I use a tablespoon or so, mostly I just pour in a glug or squirt then add the milk and stir.
I leave it on the counter where I am working and usually sift flour and other dry ingredients together while waiting or my "buttermilk" to thicken.
Add one tablespoon of white distilled vinegar to 1 cup of milk & let it sit on the counter until you’re ready to use it.
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You use the white distilled vinegar or lemon juice will do the same as the vinegar to make a buttermilk. You put a teaspoon to a cup and let sit for about 30 minutes.