Thanks for the excellent article PJ. My go-to substitute for buttermilk is a combination of two of your subs. I use one-half Greek yogurt (either fat free or 2%) and one-half low fat milk mixed with lemon juice (using the same ratio as in your article - put 1 tbsp. juice in a liquid measuring cup, then add enough milk to equal one cup). I stir the juice and milk together and let that mix sit on the counter for about 15 minutes, then I whisk in the yogurt. The thickness and tanginess is almost identical to buttermilk.

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