Easy Buttermilk Substitute

Add a little lemon juice to regular milk then let it sit and curdle.

About once a month, I bake homemade banana muffins. My favorite banana bread/muffin recipe calls for buttermilk, but it is a pain to try to keep buttermilk on hand for such an occasional use. Since I need 1/3 c. buttermilk, I first put a teaspoon or so of lemon juice into my measuring cup then add enough milk to make 1/3 cup. After it sits for about five minutes, it is all curdled up and works like a charm.

By the way, banana muffins are way better than banana bread because they get cooked all the way through without browning too much on the outside. As for how overripe the bananas should be: the browner (or blacker), the better.