Editing Buttermilk (section)

== Acidified buttermilk ==
''Acidified buttermilk'' is a substitute made by adding a food-grade acid, such as [[Vinegar|white vinegar]] or lemon juice, to milk.<ref name="FDCh1P131">{{cite web
 | url = http://edocket.access.gpo.gov/cfr_2010/aprqtr/pdf/21cfr131.3.pdf
 | title = Title 21 – Food and Drugs: Chapter I, Part 131 Milk and Cream
 | access-date = 2010-10-26
 | date = April 1, 2007
 | publisher = Electronic Code of Federal Regulations (e-CFR)
}}</ref> It can be produced by mixing {{tbspUS|1}} of acid with {{cups|1|US}} of milk and letting it sit until it curdles after about 10 minutes. Any level of fat content for the milk ingredient may be used, but whole milk is usually used for baking.