Milk, Buttermilk, Motor Oil, Juice
Half of half of half of one half is one sixteenth (0.0625).
Mine did the same thing a while back. You'll have to replace the starter if it only starts half the time and clicks the other half (it's only going to get worse with time.) You might wind up with a car that won't start at a bad time if you don't.
This equals one and a half.
A half is 50% so half of 50% is 25%.
Half and half is used in scone recipes to give a lightness of crumb and additional richness, both which are induced by the high fat levels in half-and-half (since it's half milk, half double cream). Milk (particularly whole milk) would be a better replacement for half and half in a scone recipe than buttermilk. Buttermilk is very much like plain yogurt; when it's used in recipes which do not require a slight acidity, the resulting baked good will have a peculiar taste. (It's great in recipes which use bicarbonate of soda as the only raising agent, as buttermilk reacts to neutralise it and give extra lift. But this is not the leavening process used in scones). Half and half (being half milk, half double cream) does not have anywhere near the same acidity as plain yogurt or buttermilk, making whole milk a better option (correct taste and higher fat content than buttermilk, making it more "similar" to half and half).
Yes but only sometimes. If u need 1 stick of butter you can use half a stick of butter and 8oz of buttermilk. up to 16 oz of butter milk -1 stick of butter.
sure, but it wont be as rich
probably 1cup
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.
I have used kefir as a straight substitute for commercial buttermilk in making cakes and biscuits - without any problems. I do not know the chemical differences/siimilarities, though.
5 miles
Yes. It truns out alright, but using buttermilk does make it sometimes a bit too much for flavor and too thick of a consistency. Try watering the buttermilk down, or only using 1/2 or 2/3 if you are usign it to replace another ingredient.
There is a chemical difference between sour milk and buttermilk. The most traditional uses are buttermilk, vinegar, and wine. Sour milk can easily be configured to buttermilk by adding a bit of salt and vinegar. However marinate at your own risk while using sour milk to remove the taste of game, it has often times replace one bad taste for another.
8 cups 1 gallon = 16 cups 1 cup = 0.06 Gallon
One tsp of white vinegar or lemon juice for every one cup of room temperature milk. Mix together and let sit for about 10minutes.
Trigger and Buttermilk Trigger and Buttermilk