That's an interesting question, Linda. It's possible that the lower fat content of almond milk was partially responsible for the lackluster results you saw. Upon doing some further research, it seems that not all nut milks "curdle" the same way real milk does. For best results when making homemade, non-dairy buttermilk, use soy milk as a base. (We've added that note to this article to ensure other bakers also have success.) Thanks for bringing this up, Linda, and happy baking! Kye@KAF

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