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I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works perfectly). At the same time, I LOVE to bake with coconut milk, substituting it for milk in the recipe. My question is, can I add vinegar to coconut milk and get the same results when substituting it for the buttermilk?

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    Not directly answering that question: Curdling with acid works on soymilk too, less so on coconut milk. – rackandboneman Jul 12 '16 at 9:33
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    You might look for buttermilk powder - it will keep longer, so it makes more sense for occasional uses. – Megha Jul 12 '16 at 16:43
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No, you cannot. Cow milk has proteins, which curdle when exposed to acid, thickening the whole thing. Coconut milk is simply a suspension of fat in water, with very few carbohydrates and practically no proteins. You cannot curdle it with acid.

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