Buttermilk subs?

Ugh, I just dumped out another remainder of the carton of buttermilk that I had to buy awhile back for a recipe, wasn't able to use it right away for anything else and it is now past its prime. I used to be able to find pint sized containers of buttermilk which worked great for cooking . . . no unused portion to sit in the fridge for weeks. Anyone out there got a good substitution for buttermilk? I've heard about adding lemon juice to milk, but wasn't sure if that was as good as using real buttermilk. Thanks for any ideas!

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