Not many folks keep buttermilk handy. It’s perishable and not an ingredient we often use. When you encounter a call for some in a recipe, don’t drop everything and head to the store. You can make your own buttermilk in a few seconds.

Not many folks keep buttermilk handy. It’s perishable and not an ingredient we often use. When you encounter a call for some in a recipe, don’t drop everything and head to the store.

You can make your own buttermilk in a few seconds. Simply add a tablespoon of cider vinegar to a cup of milk. It soon thickens and has all the texture of buttermilk and a similar taste. The cider’s acid curdles the milk. (Do not use wine-based vinegar.)

Another trick is to purchase dehydrated buttermilk powder. This is fine in bread recipes. The box stays freshest in the refrigerator.

The Repository (Canton, Ohio)