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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.
You can also use 3/4 cups of yogurt and 1/4 cup of milk to replace buttermilk. In some of my recipes I can tell a little bit of difference in the texture if I use buttermilk over just the âsouredâ milk made with vinegar or lemon juice that is why I usually use buttermilk when it calls for it. If you want, you can still use it. 2  You just need to replace each 2 tsp. of baking powder with 1/2 tsp. of baking soda. 3  You can interchange yogurt, sour cream and buttermilk in most recipes. 4  If you need your recipe to be looser, you can use 1/4 cup milk plus 3/4 cup yogurt or sour cream in place of buttermilk.