Instructions: Add 1 teaspoon vinigar or lemon juice to 1 cup of soy milk to sub for 1 cup of buttermilk.

The important aspect of buttermilk is the acidity (especially important in quick breads that utilize baking soda). ["Donner,Pamela" (pamela.l.donner@abbott.com)]

I usually use apple-cider vinegar because I enjoy the added flavor.

1/2 cup buttermilk = 1/2 cup soy milk plus 1 1/2 tsp vinegar [Stephanie E Toth (toth+@andrew.cmu.edu)]

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