I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
There are a few possibilities:
I have used the first two with success.
Source: Cook's Thesaurus
You can use the aforementioned substitutions for buttermilk but keep in mind that they will produce a slightly different flavor due to the types of acids and their flavor profiles:
-Buttermilk = lactic acid
-Lemon juice = citric acid
-Vinegar = acetic acid
Chemically they will work the same however.
Sour cream or yogurt thinned with milk to the consistency of buttermilk will probably give you the closest substitution in flavor.
I've seen both milk + white vinegar or milk + lemon juice mentioned as substitutes. I've only tried the former, and that worked great. I've used a ratio of 1 cup milk to 1 tablespoon of vinegar.