How do you make buttermilk from 2 percent milk and vinegar?

Ingredients:

* 1 cup (240 ml) 2% milk

* 1 tablespoon white vinegar (or lemon juice)

Instructions:

1. Warm the Milk: In a small bowl or measuring cup, warm the milk slightly in the microwave or on the stovetop. You want it to be lukewarm, not hot.

2. Add Vinegar: Add the vinegar (or lemon juice) to the warm milk. Stir well to combine.

3. Let Sit: Cover the bowl and let the mixture sit at room temperature for 5-10 minutes. You'll notice the milk starting to curdle.

4. Use Immediately: Your homemade buttermilk is ready! It's best used immediately.

Explanation:

* Acid and Milk: The vinegar or lemon juice (acid) reacts with the proteins in the milk, causing them to curdle and create a buttermilk-like texture.

* Warm Milk: The warmth helps the acid work faster.

Important Notes:

* Freshness: Homemade buttermilk is best used immediately. If you need to store it, it will last for 1-2 days in the refrigerator, but it will continue to thicken over time.

* Taste: Homemade buttermilk might have a slightly tangy flavor, but it will be less sour than store-bought buttermilk.

* Alternatives: You can also use lemon juice instead of vinegar.

* Other Uses: Besides baking, you can use homemade buttermilk for marinades, dips, and sauces.

Let me know if you have any other questions!