Milk for buttermilk

If you go to the baking goods section of your grocery, you will probably find there is a dry packaged buttermilk that has a long shelf life. It may not be as tasty as regular buttermilk, but it does work well and it stops the waste of the regular refrigerated buttermilk. It is designed specifically for cooking not drinking. You have already had some suggest how to make a substitute for buttermilk, but I guarantee the recipe will not be right using 2% milk and you will not like the taste of the produced product you get using 2% milk. Good luck!

I am not sure if you could substitute, but I will Instant Message you in here with a recipe I use to make my own. It is really easy to do. I never buy buttermilk either, but this is a great recipe I use.

I don't see why not. Buttermilk just gives it a distinctive flavor that will be missing if you use plain milk but you might like it better anyway.

You should probably just get the buttermilk unless you have dietary restrictions.

I do not use buttermilk in my recipes but I know that it is more acidic than regular milk so it reacts differently with the baking powder than does regular milk. You can make your own buttermilk from regular milk by adding cider vinegar. I am not sure the ration but I am sure you can find it somewhere on the net. Also if you want to use regular milk instead of buttermilk you will need to adjust your usage of baking powder and use some baking soda. I think I would try making my own butter milk- it seems like the best solution rather than buy something you will end up throwing most of it down the drain. Try it and see what happens. Let us know. Good luck.