Tuesday Tips: No Buttermilk? No Problem....Two Buttermilk Substitutes.

I confess that I don't keep buttermilk around. But every now and then it's needed for baking or tenderizing. (OK...OK...usually it's for Ranch dressing.)

Here are a couple of ways to whip up something oh-so-close to the real thing.

• Whisk together 3/4 cup plain low-fat yogurt and 1/4 cup low fat milk.
• OR...Stir one teaspoon cider or white vinegar into 1 cup low-fat milk. Let stand at room temp for a few minutes to curdle and thicken before using.