On 6/9/2013 5:50 AM, Dave Smith wrote:
>
>
> I used to use milk and vinegar because we rarely had a call for
> buttermilk and I resented spending premium prices to buy a litre of
> buttermilk at single litre prices and used only 1/4 of it. When I did
> buy buttermilk I found it to be a much thicker consistency than the
> acid milk. Then We started buying buttermilk powder. It is cheap, easy
> to use and always on hand. If in a pinch I will sour some milk with
> vinegar. If I have to make a trip to the store for buttermilk I will get
> the powder.
>

I used to make yogurt and then make waffles with the yogurt. Those were
some pretty good waffles. The yogurt was made by scalding milk and
adding a little yogurt when the milk was lukewarm and then letting it
sit overnight in a thermos bottle. My guess is that you can use this in
most recipes that use buttermilk or milk and it's going to be pretty
good - maybe even great.