Buttermilk is also referred to as soured milk. Originally, buttermilk was the liquid left behind after churning butter out of cream. The higher content of acid makes it curdle, appearing thicker than plain milk. Here’s an easy way to make your own for recipes:

Take one tablespoon of lemon juice or vinegar and top up with milk to make 1 cup; let stand for ten minutes. If you need less than one cup, remember 1 Tbs = 3 tsp OR combine two parts plain yogurt (or sour cream) plus one part milk.

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