Making cultured buttermilk is a more time-intensive process, so the milk-and-acid method is perfect in a pinch. What's more, this hack works with all types of plant milks.

When making your easy buttermilk substitute, use this quick ratio: one cup milk plus two tablespoons acid. Stir it together and let it stand for just a few minutes to thicken.

It’s tangy because it’s acidic, and acidic ingredients make for great marinades. Give chicken, pork or turkey a buttermilk bath and you’ll get especially tender, flavourful meat.