I grew up using this recipe for buttermilk:
1 tbsp vinegar or lemon juice plus enough milk to make one cup. Just let sit for a few minutes. The milk will start to separate, and then it can be used! It works great, hope that helps.
There is a powdered variety found in the baking aisle that I use. For the powder, add in with dry ingredients, then add the whater when your recipe calls for the buttermilk.
In a pinch, simply add 1 Tbsp of lemon juice or white vinegar to 1 Cup of milk. Let it curdle a bit. Or 2 tsp cream of tartar to 1 cup milk. Let sit for 10 mins.
You can use milk (warm slighty in the microwave). and add for each cup measure 1 1/2 Tablespoons of fresh lemon juice or 1/3 Tablespoons of cider vinegar and stir. Give it some time to thicken (takes about 15 minutes to 1/2 hour at room temp).This is called SOURED milk. Use the same amount of soured milk as is called for buttermilk in the recipe. I do this a lot. also there may be a dry buttermilk product at your grocery store in the baking aisle. I forget the name, but it's in a short round canister, it's usually near the baking powder.
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