kitchenelf said:1 cup of milk and about 2 TBS of lime juice or white vinegar. That's how I've always done it. You will see it start to separate when you have enough acid in it. Give it a few minutes to sit though to really work!
kitchenelf said:When a recipe calls for buttermilk and you don't have any this is how you make it. I use it when I cook fried chicken or fried lobster chunks (dip in sour milk, dip in flour/cornstarch/garlic/s&p, back in sour milk or buttermilk then back in flour mixture - and for salad dressings calling for buttermilk and pretty much anything else that calls for only a bit of buttermilk - I will use this method instead of buying a whole container.