One of the things I love about using milk and vinegar as a buttermilk substitute is that it opens up a whole world of possibilities. You can experiment with different types of milk, like almond or soy milk, to create a non-dairy version of buttermilk. Or, you can try using different types of vinegar, like balsamic or apple cider vinegar, to add a unique flavor twist to your recipes.
How To Make A Quarter Cup Buttermilk at Philip Ayala blog
And let's not forget about the cost savings! By using milk and vinegar, you can avoid buying expensive buttermilk, which can add up quickly. Plus, you can make as much or as little of the substitute as you need, so you're not wasting any ingredients. It's a total win-win!
