In all this milk discussion, I remembered using powdered buttermilk in the 
past. I agree with Penny. It works well and keeps for an extended time. 

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of 
Penny Reeder via Cookinginthedark
Sent: Monday, April 13, 2020 12:40 PM
To: [email protected]
Cc: Penny Reeder <[email protected]>
Subject: Re: [CnD] Buttermilk

You can buy powdered buttermilk from Amazon.com or from most supermarkets. 
Reconstituted or blended with the dry ingredients in most baking recipes along 
with an equivalent amount of water, it works  perfectly and stores easily and 
seemingly indefinitely.

Sent from my iPhone

> On Apr 12, 2020, at 7:27 PM, Immigrant via Cookinginthedark 
> <[email protected]> wrote:
> 
> No, sour milk and buttermilk is not the same, but you are absolutely 
> right when you say sour milk is whole milk that is too far gone to 
> drink. Too many people think that sour milk is whole milk with vinegar 
> added. And if you want to simulate buttermilk, take sour cream and 
> dilute it with whole milk, this will represent buttermilk much better than 
> adding vinegar to milk.
> 
> -----Original Message-----
> From: Cookinginthedark <[email protected]> On 
> Behalf Of Jeanne Donovan via Cookinginthedark
> Sent: Sunday, April 12, 2020 6:28 PM
> To: [email protected]
> Cc: Jeanne Donovan <[email protected]>
> Subject: [CnD] Buttermilk
> 
> Sour milk is not the same as buttermilk, but I have used whole milk 
> with a little lemon juice or vinegar to simulate buttermilk. The taste 
> isn't wonderful, but it really does work well in recipes calling for 
> buttermilk.
> Sour milk is a wonderful additive in chocolate cake and it's a good way to
> use  up milk that is too far gone to drink, but   helps keep  chocolate cake
> moist.
> 
> Jeanne D.
> 
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