When a recipe calls for buttermilk you can use yogurt
or sour instead. When you don't have any of those you
can use regular milk by replacing a tablespoon of the
milk with a tablespoon of vinegar or lemon juice.

You an use either white distilled vinegar or apple cider
vinegar. The milk will actually clabber and turn thick after
a few minutes. I wouldn't use balsamic vinegar. It may not
be acidic enough. This hint will work with both yeasted
and quick breads.

Date: Mon, 25 Sep 2006
From: +Glenn E. Hammett
To: anglican@stsams.org