Butter milk substitute:
2 cups milk (full,non or low fat)
1 tablespoon white vinegar
let set for 10 min. it may curdle, that's what you want.
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Sour Cream substitutes:
yogurt, full fat, low fat and no fat is okay. I often use this when I don't want the fat because non fat sour cream has too much sugar and fillers in it.
or
pureed cottage cheese add a little vinegar to flavor.
or
3 parts cream cheese to 1 part buttermilk to consistancy in a pinch.
[This message has been edited by m brown (edited January 06, 2000).]
2 cups milk (full,non or low fat)
1 tablespoon white vinegar
let set for 10 min. it may curdle, that's what you want.
----------------------------------
Sour Cream substitutes:
yogurt, full fat, low fat and no fat is okay. I often use this when I don't want the fat because non fat sour cream has too much sugar and fillers in it.
or
pureed cottage cheese add a little vinegar to flavor.
or
3 parts cream cheese to 1 part buttermilk to consistancy in a pinch.
[This message has been edited by m brown (edited January 06, 2000).]
