On 2019-01-11 7:03 p.m., U.S. Janet B. wrote:
> On Fri, 11 Jan 2019 17:02:05 -0500, Dave Smith
> > wrote:
>
>> On 2019-01-11 4:09 p.m., U.S. Janet B. wrote:
>>>
>>> I tried the vinegar in regular milk today as a sub for not having the
>>> real stuff.
>>> Not nice. The taste was not pleasant in the baked biscuits. Well
>>> worth having the powdered buttermilk on hand.
>>
>> I have used it many times for pancakes and they have always turned out
>> nicely.
>
> I didn't say they didn't turn out, just that the taste leaves
> something to be desired compared to using the real thing. The taste
> was flat. I've always used buttermilk and the taste is rounder and
> smoother on the tongue, If you've always used the milk/vinegar you
> will be accustomed to that taste. YMMV
>


Not just turned out.... they turned out nicely. They were really good.
Maybe it is the tartness of the vinegar soured milk balancing with the
syrup. I don't always use milk/vinegar. I like to get real buttermilk
once in a while, but since it is sold in 1 litre containers, I have to
find other things to so with it. I also usually have powdered
buttermilk on hand and usually use that. I guess the reason I end up
with milk vinegar frequently is that I use so little milk that I end up
with a bunch of milk to be used up before its expiry date.