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In a pinch and you’ve run out of buttermilk? I’ve added the others because they are relatively common and someone might like them. Three is a NOTE on one of them, that came from the original poster at that site. From that site, evidently the lemon juice and milk substitute is better than using the vinegar.

Lemon and Milk

In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. Perfect!

Yogurt and Milk

Mix 3/4 cup plain yogurt with 1/4 cup of milk. Stir and make it a quick substitution for buttermilk.

Milk and Cream of Tartar

Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

You can also do 3.5 tsp. of white vinegar in a 1 cup measuring cup and then fill to the 1 cup mark with milk.

Those with dairy allergies can use coconut milk with vinegar.

From the same site, other substitutions

SOUR CREAM for ITALY
PLAIN WHOLE MILK yogurt + Lemon juice = sour cream
Must be PLAIN WHOLE MILK yogurt. I found PLAIN Greek yogurt at all the Ipersisa stores.(Greek tastes best)
Not as thick as making it from real cream + cultures but ALL of my Italy relatives just loved it!

RECIPE:
1 small container of WHOLE MILK PLAIN yogurt
ADD juice of 1/2 lemon (strained)
Let sit in fridge for 3 hours (or more)
Done.

SUBSTITUTE FOR EVAP MILK ( 12 oz can )
Put twice the amount of fresh milk that you need in a saucepan, and let it slowly simmer until only HALF remains in the saucepan. (can take hours)

SUBSTITUTE FOR PHILADELPHIA CREAM CHEESE
Italy does have this product on the shelves but at the exhorbitant price they charge it makes it far too expensive to make even a simple cream cheese frosting.

HOMEMADE PHILADELPHIA CREAM CHEESE
Do this at noon.
1 quart PLAIN WHOLE MILK YOGURT
1/2 tsp salt
1 new knee high panty type stocking
Colander with handles

Instructions:
Stretch out the stocking
Tie a knot 1/3 up from the toe

Place the stocking in a tall clean beverage pitcher, overlap the elastic part of the stocking over the edge.
Bring the knot 4 inches from the top.
Stir the salt into the yogurt
Dump all of it into the stocking. (do not squeeze)
Lift stocking out, tie a knot right after the ball of yogurt.
Tie each side of stocking to the colander handles.
The ball should be totally suspended.
Put colander into a larger pot or pan.
Put both into the fridge UNCOVERED for a min. of 12 hours to drain.
When you wake up the next morning … Voila!
The best tasting cream cheese …ever !
Store in a resealable container.
* NOTE: When i first read this recipe it just didn’t make sense to me. Then when i did it, not very much liquid drained out and it made even less sense. But when i tasted it … i was blown away ! I may never buy cream cheese from a store again, even here in the USA.

SUBSTITUTE FOR BOURSIN (not found in Italy)
1 cup cream cheese
1 cup butter (room temp softened)
1 large clove of garlic smashed into a paste
1 T dried parsley, also smashed into a powder
Mix
Refrigerate so it hardens a bit
Very simplistic recipe but is identical to store bought
at much less than 1/2 the price.

SOUR CREAM # 2
Homemade Sour Cream
1 cup heavy cream
1/4 cup LEMON JUICE
In a screw-top jar or mason jar with lid, combine the heavy cream and lemon juice. Shake the ingredients up a bit to thoroughly mix and let stand, COVERED, at ROOM TEMPERATURE for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that sour cream is well chilled before using.

http://www.joythebaker.com/blog/2009/10/the-best-buttermilk-substitutions/