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If a recipe calls for milk, you can almost always substitute buttermilk. Just remember to add a pinch of baking soda to neutralize the extra acid. Otherwise, your muffins might taste a little tangy—which, by the way, can be absolutely delicious in the right context.

Try it in your next batch of pancakes. Or your favorite cornbread. Or even in mashed potatoes for a creamy, tangy twist. Life is too short for boring mashed potatoes.

But what about when milk works better?

Okay, fair question. If you’re making a delicate white sauce or a creamy soup, stick with plain milk. Buttermilk’s tang can clash with mild flavors like cauliflower or fish. But for baking? It’s always a win. Your scones will thank you.

How To Substitute Milk And Vinegar For Buttermilk at Robert Mosher blog

And here’s a little secret: buttermilk freezes like a champ. So if you make too much substitute, pour it into an ice cube tray. Pop out a cube whenever you need a little tangy magic. That’s called planning ahead—and feeling brilliant.