Quote:
Originally Posted by LauraB
sour cream
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I use a ton of sour cream. In cookies, burritos, tacos, chicken dishes, latkes, stuffed peppers or cabbage rolls. It is delicious and makes everything better.
Buttermilk I use mostly for pancakes and biscuits. I might try the lemon juice method but I buy half a gallon at a time of store bought buttermilk and freeze a bunch of containers, it freezes well.
I read an explanation one time that the thickness of buttermilk along with its acidity reacts with leaveners and is what makes lighter fluffier results; certainly the lemon juice buttermilk should bring the same results.