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Use UHT (Ultra High Temperature) milk so that you don't need to heat and cool the milk.


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I'll attempt to clarify a few issues that have come up in previous answers and comments: I can think of three primary functions for buttermilk in most recipes: flavor a texture agent (to get a certain thickness or viscosity) leavening (when combined with other chemical agents) The best substitute will depend on which of these factors is/are necessary ...



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