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âA.C., New York, New YorkThere are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
Buttermilk is a dairy product now produced by adding a culture of lactic acid producing bacteria into whole milk. It usually comes in a variety of types, the most popular being whole buttermilk and reduced fat buttermilk.Although there is no butter in buttermilk, it was originally the liquid remaining after churning butter. Thus buttermilk was born, but it is now a cultured product.Besides the probiotic benefits, buttermilk provides potassium, calcium and phosphorous.t usually comes in a variety of types, the most popular being whole buttermilk and reduced fat buttermilk. Although there is no butter in buttermilk, it was originally the liquid remaining after churning butter. Thus buttermilk was born, but it is now a cultured product.