A number of times I'll go to make some muffins or a quick bread that calls for yogurt only to realize I'm out of yogurt. (Today it was the marbled-chocolate banana bread.) Can I sub buttermilk? Better yet, can I sub a buttermilk sub (milk and lemon juice)? I don't have any sour cream either.
That brings me to another question. I've read 1 cup milk and 1 tablespoon lemon juice can be used in place of 1 cup buttermilk. My question is -- do you have to remove 1 tablespoon from that milk/lemon juice mixture b/c otherwise you would be adding an extra tablespoon of liquid to the recipe.
Back to my original question -- if the recipe calls for vanilla yogurt and it's okay to sub buttermilk, should I add some extra vanilla extract and if so, how much?
Thanks for your help!