- 1 cup whole milk
- 1 Tbsp vinegar or lemon juice
Mix 1 cup of whole milk with 1 tablespoon vinegar or lemon juice and let it sit for 10 to 15 minutes.
The acidity in buttermilk tenderizes the gluten (protein) in flour, plus it works with baking soda better than plain milk by both neutralizing the flavor of the soda at the same time it is activating it, providing wonderful leavening.
Buttermilk may also be made as a by product of the butter making process.
- The King Arthur Baking Company All-Purpose Baker's Companion