I want to make the tomato cobbler and it calls for buttermilk. I'm lactose intolerant - I cannot eat cow dairy but can eat goat dairy if that helps for a substitute.
Nancy is a trusted home cook.
A key element in using buttermilk in baking is that it is acidic, and helps activate baking soda.
If your cobbler dough has baking soda as part of its makeup, be sure to add some acid (lemon juice, vinegar) to that part recipe. Not a lot...maybe a teaspoon or so.
Then/and use whatever milk you prefer.
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