Hi Jim, yes, you could consider adding either a small amount of lemon juice or vinegar as part of the liquid content to up the acidity of the recipe. To convert a liquid milk to "buttermilk" the substitution is typically about a tablespoon of vinegar or lemon juice, but I doubt you'd need that much when using the buttermilk powder. I would start with a teaspoon and see how that works for you. 

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