Buttermilk subsitute

[TheHouseofMirth]

I'm going to make some scones and recipe calls for buttermilk. I don't have any but I gather milk mixed with lemon jouce does the job. However, does buttermilk have the same consistency as regular milk and if not, should I put less in?

Same amount of milk your recipe specifies (- 1 tbsp) + 1 tbsp any vinegar = buttermilk. If you wait a mo, the milk will curdle and look like buttermilk, ie be thicker than milk. I've done this so many times and it has always been good.

Thank you!

I agree re the vinegar advice, but have also used plain yogurt thinned with milk with pleasing results if I didn't have vinegar to hand.

That works too. But I always have vinegar and milk, plain yogurt only occasionally. Lemon juice would work too.

Rachel Allen says to use soured milk if you don't have buttermilk. She recommends to gently heat some milk (to the quantity required for the recipe) until warm, then remove from heat, add juice of 1/2 lemon and leave at room temperature overnight.

I always use a teaspoon of lemon juice per pint of milk (give or take a bit, it's not really an exact science :P ). Stir it in, leave it alone for half an hour, stir again, and use. Works fine.