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The More You Know
Aug. 26th, 2010 12:46 pmFor future reference:
Adding about a tablespoon of vinegar to a cup of cold milk will give you a perfectly serviceable substitute for buttermilk, if you don't happen to have any on hand.
Adding a tablespoon of vinegar to a cup of hot milk, on the other hand, will give you what appears to be the beginnings of a nice soft cheese.
Despite the similarity in their points of origin, the two are rarely interchangeable.
This has been a public service announcement from the Department of Scraping Disgusting Milk Blobs Into The Bin And Starting Over.
Adding about a tablespoon of vinegar to a cup of cold milk will give you a perfectly serviceable substitute for buttermilk, if you don't happen to have any on hand.
Adding a tablespoon of vinegar to a cup of hot milk, on the other hand, will give you what appears to be the beginnings of a nice soft cheese.
Despite the similarity in their points of origin, the two are rarely interchangeable.
This has been a public service announcement from the Department of Scraping Disgusting Milk Blobs Into The Bin And Starting Over.