I drink non-fat milk. When a recipe calls for buttermilk (which I don't normally have in the pantry) I use sour milk. In a 1-cup liquid measuring cup, add 1 tablespoon of white vinegar, add non-fat milk to the 1-cup line, wait about 5-10 minutes. You should see it 'thicken' - then put it in your recipe. You can also - in some areas - buy powered buttermilk and store it in your pantry.
Butter milk is 'usually' what remains when full milk (3%bf) or cream (10%bf) has been agitated to release its butter fat (bf). But if you are trying to 'substitute' a small amount in a recipe, say for muffins or coffee cake -- then adding a tsp. or so of lemon or vinegar to whole milk will do -- or diluting some real yogurt with water or milk, to the quantity the recipe requires.
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