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Sour cream would be closer and thin with the milk/lemon juice.
I've had success adding lemon juice or vinegar to milk to make "fake" buttermilk. Let it sit for a little while and it will thicken up!
Buttermilk IS pretty much yogurt whipped up with water to remove the butter, take the butter out from the equation & you're left with yogurt & water.. Just beat them together like you'd try to whip a lassi .. leave it out for a couple of hours to sour. It is real buttermilk, minus the extra added milk solids carrageenan , kosher gelatin etc... If you really want the fake stuff.. Go buy a carton from the local grocery!
Thanks for your help, everyone!