A Bit More Buttermilk

In recent years I have become a believer in using real buttermilk in my baking.  It is such a boost to texture and flavor.  Lana's Waffles were what converted me from the old vinegar-in-milk trick to the real deal.  They are light and amazing!  Buttermilk is a bit more pricey than regular milk, so I have discovered this trick and thought I would pass it on.  It works out well for me, since I have powdered milk in abundance in my food storage.

Make up 2 quarts of powdered milk, according to the directions on your powdered milk.
Add 1 cup buttermilk (this is the smallest size at my store, and usually sells for 37 cents)

Stir together. Let the milk sit on the counter until it clabbers.  This takes 8-12 hours.

You magically have 2 quarts of buttermilk now for 37 cents!  (I no longer count the price of my powdered milk, because I bought it quite awhile ago.) You can do this with regular milk too.  I use an empty milk carton to store my buttermilk.  Remember to label it so your kids don't get a surprise on their breakfast cereal!  You can use the homemade buttermilk to make a new batch too.  Every now and then, buy a fresh start.  Buttermilk will last quite a while in your fridge.

Some of my other favorite recipes calling for buttermilk are:
Buttermilk Syrup
Ever-Ready Scones
Oatmeal Pancakes

Later this week, I'll be posting a new banana bread using buttermilk, so make a batch up and be ready!

Jenny