There are several substitutions for buttermilk to supply the acidic effect of buttermilk. You could use 1 tablespoon of lemon juice to 1 cup of milk and let set for 10 minutes and stir. You could also use 1 tablespoon of white vinegar to 1 cup of milk and let set for 10 minutes and stir. You could also use 1/2 cup of sour cream or yogurt to 1/2 cup of milk.
However, if you are making a buttermilk pie, I have found you must only use buttermilk.
Answers
September 25, 2010
There are several substitutions for buttermilk to supply the acidic effect of buttermilk. You could use 1 tablespoon of lemon juice to 1 cup of milk and let set for 10 minutes and stir. You could also use 1 tablespoon of white vinegar to 1 cup of milk and let set for 10 minutes and stir. You could also use 1/2 cup of sour cream or yogurt to 1/2 cup of milk.
However, if you are making a buttermilk pie, I have found you must only use buttermilk.
September 25, 2010
One more to go along with what Marie said:
1.5 teaspoons of cream of tartar plus 1 cup of milk
September 26, 2010
Well, depending on what you are making, all of the above, and maybe consider creme fraiche if that is appropriate.
October 1, 2010
Thanks for all the helpful suggestions- I think I may try all of them and see which works the best for me.