Tip #1: How to “make” buttermilk

Rarely do I find myself needing a pint or more of buttermilk, which means I use 1/3 cup and the rest ends up going to waste. A simple fall back is to squeeze 1 Tb. lemon juice or 1 Tbs. distilled vinegar into a 1 cup measure and fill it to the 1 cup line with milk. Gentle stir it and let it sit for 3-5 minutes, and you’re good to go. Pancakes, scones, here I come.