Last night I planned for us to have tacos for dinner. We have an awesome recipe from a Harley Davidson biker cookbook which never fails to satisfy the largest of hungers. And the next day any leftovers make a really great taco salad. I was at the grocery story yesterday so I picked up lettuce which was (I thought) the only thing we needed to complete the meal…but I forgot about the ever important ranch dressing which ties it all together. Our first instinct was to postpone the meal until tonight…but once I mentioned them, Stefan really, really wanted tacos. So I realized that there just might be something we had around that we could use as a substitute…and sure enough, we found on cdkitchen.com that we could use vinegar and regular milk. As I’m sitting here now eating a taco salad from leftovers, I have to admit that you hardly notice the difference in taste – it’s just a bit thinner without the buttermilk. So in case you ever need buttermilk and don’t have access to any, why not try one of these substitutes:
For each 1 cup buttermilk called for in a recipe, use 1 cup plain yogurt or sour cream;
OR
1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup;
OR
1 cup milk plus 1 3/4 tablespoons cream of tartar;
OR
1/4 cup buttermilk powder and 1 cup water.
