I can't drink buttermilk unless I add a little sugar, but it is great for baking. I use it to thaw out chicken, it makes the chicken more tender and moist. Buttermilk helps the coating stick for frying chicken or making Southern chicken fried steak. We love buttermilk pie and I have a super simple delicious buttermilk chicken recipe that doesn't taste like buttermilk.
I cook for the youth at church twice a month and the teenagers ask for the buttermilk chicken. Maybe the rest of the food I make is so bad the buttermilk chicken is the best alternative! LOL!

You're right, Lynda!

Thanks for sharing. Would love a piece of that. I have also froze buttermilk to use later.

For any recipe that calls for buttermilk, I use regular milk and add lemon juice and it seems to work. You could use vinegar I suppose, but I prefer lemon (real or in a bottle).

Thanks for the recipe. I,m going to try it.

I use the powdered buttermilk, learned about this on the cooking show with Alton Brown. I keep in the fridge in it's original container and then in a Ziploc baggie.

A tablespoon of lemon juice also works. I add it to a cup of milk, in our case 1%, when I make biscuits.

Buttermilk is a very important ingredient in very many recipes. I takes just a few drops of vinegar or lemon juice to sour the milk. Then it is used the same as buttermilk. Most chocolate cakes call for buttermilk, and when the recipe calls for buttermilk, it usually calls for baking soda. Some use a little baking powder, too.

A half teaspoon of lemon juice or vinegar would work for 1/3 cup.