jkgourmet
Assistant Cook
I don't keep it around the house and rarely have to use it, but every once in a while, I do find a recipe that asks for it. If I buy the entire container, I'm throwing out most of it. What can I substitute? I usually have 1% or skim milk, eggs and lite sour cream on hand. Sometimes plain lowfat yogurt.
Or is there shelf stable buttermilk in small packages avaialble? I've never thought of that before. . .
Or is there shelf stable buttermilk in small packages avaialble? I've never thought of that before. . .