How Do I Make Buttermilk?

You need 1 cup of whole milk and 1 tbsp cream of tartar or lemon juice
instructions: Add cream of tartar or lemon juice to milk
stir and allow it to stand at room temperature for about 15 minutes
when milk statrs to curdle, stir well
buttermilk is ready to serve!
GOOD LUCK WITH YOUR COOKING!!!

Buttermilk has a high acidic content. This acts as a natural preservative and will keep it from going bad for up to two weeks. Preparing buttermilk is very simple; a tablespoon of any acid (vinegar, cream of tartar, citrus juice) should be added to skimmed milk. The type of acid would have a bearing on the tanginess of taste.

Buttermilk should be preserved in a refrigerated state. It is formed because of the fermentation happens due to the presence of a type of bacteria that is added to the milk. Lactic acid is formed and the pH levels of the milk drops. This is what lends that distinct taste to buttermilk. A process called clabbering occurs. Clabbering refers to the precipitation of natural proteins present in milk due to the presence of lactic acid. Clabbering will happen if fresh milk is left in an open jar at room temperature. Buttermilk can be 'cultured' or 'oldfashioned.'

Mix a whole pint of milk with 1/4 cup of sour cream and shake. The result should be buttermilk!

For a substitution of buttermilk, you can simply take a cup of milk preferably whole because of the fat content and mix in a little white vinegar about a tablespoon then let it sit for a few minutes until it becomes a little lumpy on top, you could also do this with lemon juice.