<<Disclaimer: Verify this information before applying it to your situation.>> OK, now my wife, an exemplary cook (who has only one failing: she thinks the smoke alarm is a cooking timer :), has a question about recipies that call for buttermilk or sour milk: If you can make sour milk by adding vinegar to regular milk, how can you make substitute sour milk from a substitute milk? Will vinegar work? -vance P.S. I'm sorry I didn't personally answer all the replies I got about the milk substitute. I really appreciate them, but I got so many I gave up trying to answer them and just tried to keep up with the summary.