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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.