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@e_ballad  Thanks for the link. It was an interesting read. 

I consider the folks from King Arthur Flour to be the experts on baking.  They recommend adding a Tablespoon of vinegar or lemon juice to milk and letting that sit for 10 minutes.  While you wouldn't want to do this for any recipe where the buttermilk is the star, it works just fine in other applications despite what Stella Parks thinks.

I find French natural yoghurt (the white, set kind), definitely not Greek, works well with some lemon juice added - the thickness is a better sub than more standard milk and acid. Funny you can't source lait ribot though - must be a regional/seaside thing as I find it easer to find in ile de france than in London.