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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 adds a little acid to the recipe which will usually include some baking soda. In combination, these two ingredients undergo a chemical reaction right in the batter bowl and tiny bubblets of carbon dioxide are produced.