How do you use Buttermilk? I have to admit, up until recently I never used it. But I didn't really flex my baking muscles until recently either. If you're a baker, you use buttermilk regularly. I wouldn't make biscuits without it. It's not just the flavor that's important, it's the thickness and the acidity. Just yesterday I used buttermilk to make a wonderful batch of cinnamon rolls.
I found Saco Buttermilk Replacerbut the only thing it doesn't duplicate is the thickness of real buttermilk. This is important when making biscuits; not so important when baking bread or making pancakes.
If you're making a recipe that calls for buttermilk but don't have any, it's easy to substitue a cup of whole milk that has a tablespoon of lemon juice added to it. Let it sit on the counter for about 5 minutes before using it. This allows the lemon juice time to thicken the milk proteins and gives it a consistency much like that of real buttermilk. The lemon juice also gives it the proper acidity and you won't be able to taste a difference.
How do you use buttermilk? Please share your favorite recipe using buttermilk in the comments. The lady in this Starlac flyer is drinking it--gag! I've heard it makes fried chicken and onion rings even better. I often find quarts of buttermilk on sale at the grocery store. People must not use it much anymore--a testament to our instant-gratification society that no longer cooks from scratch. What a shame.