If I have plain yogurt, I'll add a little milk to it and use that. If I
> don't, I'll use the lemon juice substitution.
> I don't care for buttermilk, but it's nice to have it on hand for recipes.
> I buy a half gallon of it, then measure 1/2 cup plus 2 tablespoons into
> baggies. (The extra two tablespoons compensates for any that stays in the
> measuring cup when I pour it into the baggie, and any that stays in the
> baggie when I pour it into the recipe.)
> I lay them flat in a stack on a cookie sheet and freeze them. Then I can
> stand them up in a stack in the door of the freezer, and thaw whatever I
> need for recipes.