Lactose-free milk and acid

A milk product called lactose-free milk contains the enzyme lactase, which helps in the breakdown of lactose. Due to its similar flavor, texture, and nutritional profile to regular milk, lactose-free milk may be substituted for it in any recipe.

If you have a very low lactose tolerance, you can still make buttermilk with lactose-free milk, though the flavor could be a little sweeter. Lactose-free milk with added acid (vinegar or lemon juice) acts perfectly as buttermilk. When you don't have any buttermilk on hand, this is the ideal replacement for your baking projects. Just pour 1 tablespoon (15 mL) of vinegar or lemon juice into a liquid measuring cup. Then, pour 240 mL (one cup) of lactose-free milk into the container, stir and let the mixture rest for at least 5 to 10 minutes before using.