Buttermilk

This is one thing I never buy but use a lot. It's easy to whip it up when you need it, mostly birthday cakes and pancakes.

Technically this is Acidified buttermilk v's Traditional (stuff left over after churning butter) or Cultured buttermilk (the churning action is replaced by adding live cultures to curdle the milk) but it's all used the same in recipes.

1 cup of Milk

1 tablespoon lemon or vinegar (I like lemon)

Let it sit in the fridge for about 10 minutes to curdle then use immediately