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The original was posted on /r/askculinary by /u/BobsVegans on 2023-09-13 14:56:59.

I live in the U.K. so don’t have easy access to buttermilk, so I’m going to use milk and vinegar as a substitute, but I know vinegar has a different type of acid compared to regular buttermilk which I would assume denature the proteins quicker.

Regular buttermilk recommendations are to marinate between 4 and 24 hours, not sure if this applies to the substitute.

And also does the type of milk matter too much e.g. whole, semi skimmed etc