Has anyone had better luck with either buttermilk substitute technique: milk + lemon juice or white vinegar?

I sent you a couple of recipe links...You can also use your apples in soups. Such as curry chicken with rice and apples (Mullagatawny) or apple parsnip soup

For what it's worth, buttermilk is a bit expensive for the amount that is typically called for. Often you can sub an equal amount of normal yogurt (not Greek). The milk/lemon juice thing is more convenient -since most people have those on hand anyway.