In article >,
Becca > wrote:

> 1 cup milk and one tablespoon vinegar.

That's for soured milk, which is not the same as buttermilk. As the King
Arthur Flour Baker's Companion notes, buttermilk is "thinner than sour
cream and thicker than sour milk." The soured milk substitute above will
give you the desired reaction with baking soda, if that's the goal, but
it won't provide the same mouthfeel.

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