Welcome to cakes decor Erima. In response to your question, buttermilk is the liquid left, after churning butter out of cream. It can be substituted using yorghut, volume for volume (a cup of yorghut = a cup of buttermilk) or adding 1 tablespoon (15mls) white vinegar to 250mls of milk – allow to stand for 10 minutes before using or adding 1 – 3/4 teaspoon of cream of tartar to a cup (250mls) of milk.
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