It depends on what you are making.If it's for soda bread, muffins or other baked goods thenwhole milk soured with vinegar or lemon juice will activate the baking soda and make the mixture rise, but you won't get quite the same flavour or texture.
If it's for a dessert e.g. buttermilk panna cotta, you can't substitute as the flavour and texture would be all wrong.
If it's for a marinade for meat, you can use plain yoghurt thinned with some whole milk.
cottagerose,
Jul 8, 3:50am
buttermilk substitute=1/2 cup plain non-fat yoghurt plus 1/2 cup milk. This is from Allyson Goftons BAKE recipe book
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