Buttermilk is a great ingredient in baked products, marinades, and some desserts. However, not many of us keep it on hand.
The most common substitute for buttermilk is to mix a bit of vinegar in regular milk. I have done this and it works ok but does not have quite the same flavor as buttermilk. I have found a better solution. Mix equal parts milk and plain yogurt.
Mixing yogurt and milk results in not only a flavor close to buttermilk but also a texture that is similar as well. Using the mixture allows for you to create a great marinade for chicken or make buttermilk pancakes, or that special cornbread recipe that calls for buttermilk.
Now that you have this trick up your sleeve, try this Greek-inspired marinade for chicken. Instead of using buttermilk, which many marinades call for, mix 1 cup milk and 1 cup plain yogurt, add the juice of one lemon and 1 tablespoon of oregano. Mix with 2 pounds of chicken pieces and marinate in the refrigerator for 1 hour to overnight. Grill or bake the chicken until internal temperature is 165 degrees Fahrenheit. Enjoy!
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