Buttermilk subs?

Ugh, I just dumped out another remainder of the carton of buttermilk that I had to buy awhile back for a recipe, wasn't able to use it right away for anything else and it is now past its prime. I used to be able to find pint sized containers of buttermilk which worked great for cooking . . . no unused portion to sit in the fridge for weeks. Anyone out there got a good substitution for buttermilk? I've heard about adding lemon juice to milk, but wasn't sure if that was as good as using real buttermilk. Thanks for any ideas!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: