1 tablespoon freshly squeezed lemon juice**
1 cup whole milk (You can also use 1% or 2% milk fat)
Measure lemon juice into a one-cup measuring cup, then add milk to the 1-cup line. Whisk and let sit five minutes then use in any recipe that calls for buttermilk.
Store in refrigerator until ready to use. Freeze extra in a zipper seal bag for use in a later recipe.
*The proportions are 1 teaspoon of lemon juice to 1/3 cup of milk. Adjust up or down to suit your needs. Our recipe uses 3 teaspoons (1 tablespoon of lemon juice to 1 cup of milk)
**Distilled white vinegar can be used as the acid in place of lemon juice.
Keywords: Homemade Buttermilk