Yeah, if you don't want to go to the store you can use a teaspoon of cream of tartar in a cup of milk, same effect. Slightly different flavor.
The odds of me having cream of tartar in the pantry is about as high as the odds of me having buttermilk in the fridge though. I suppose if I start making my own mayo or something, I'll have a supply on hand. When it comes to the kitchen, I kinda pick my battles.
So I've learned that if cruel fate ever delivers me to San Diego, I should bring my own bagels and buttermilk.
Eh. It's usually on the shelf. I don't use it often, but I've never not found it. This time it was missing from the first store I went to (I found the section on the shelf with the buttermilk label, but just a gap and no buttermilk), and I literally spent like 20 minutes (and went back three times to look through the entire milk section) to find the very last quart of the stuff in the second store. If I had to guess, I'd suspect that I'm not the only person who decided to make soda bread for St. Paddy's day, and the stores didn't up their supply sufficiently to manage the sudden increase in demand. On the flip side, they have ridiculous amounts of extra corned beef.
Oh. But my main observation was just how freaking many varieties of milk there are these days. I don't normally pay that much attention. I buy basic milk. You know. Comes is a red container and has whole milk in it. If i need heavy cream for a recipe, I use that. I only really noticed because I had to go one section at a time looking at every single container to see if it was buttermilk, or some other random thing. It was pretty much all full of "other random things". Grrr... Edited, Mar 22nd 2017 3:21pm by gbaji