I'm a lousy baker but vinegar is sometimes added with milk in a recipe as a substitute for buttermilk. I only know this because I found it in some recipes for muffins. It works, sort of. I prefer real buttermilk, but I couldn't taste the vinegar. I imagine you could if you used too much. With either buttermilk or milk and vinegar, there does need to be some baking soda in the recipe. I've read that for every cup of milk replaced with buttermilk, baking powder should be reduced by 2 tsp. and that replaced by 1/2 tsp. of baking soda. I doubt that's a hard and fast rule.
As I mentioned, I cant bake worth a darn so I'll shut up now.