For many lactose-intolerant individuals, baking can be complicated. Even when butter, milk and cream replacements are finally figured out, the curve ball is thrown at you--buttermilk. How do you replace buttermilk dairy free? You won't find any lactose-free buttermilk or soy buttermilk at the store. But you can your own at home using kitchen stock you already (hopefully) have on hand. Vinegar, lemon juice, or cream of tartar are all that is needed to mimic the acidity found in buttermilk in any variety of lactose-free milk.

Mix together for every 1 cup of lactose-free milk (whether whole, light, or skim) 1 tablespoon of apple cider vinegar or 1 tablespoon of lemon juice. Let it stand together in the bowl for 5 to 10 minutes to fuse.

Combine (if you do not have vinegar or lemon juice) 1 cup of lactose-free milk with 1 1/2 teaspon of cream of tartar. Let sit for 5 to10 minutes to fusel.

Use measure for measure in any recipe that calls for buttermilk; biscuits, pancakes, waffles, cakes or pies.