Kitchen Tips: Buttermilk Substitute
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This easy Buttermilk Substitute requires just two ingredients and comes together in seconds. No more running to the store in the middle of baking your favorite recipes! Recipe includes a how-to video.
Quick & Easy Buttermilk Substitute
Have you ever been in the middle of prepping what will be a beautiful batch of waffles or pancakes and BAM–you realize you need buttermilk?! I don’t know about you, but I don’t keep a bottle in my fridge at all times, so when this happens, I’m left with two options: get in the car and drive to the store, or just make this easy buttermilk substitute. The choice is really an no-brainer.
While real, cultured buttermilk is honestly better than any substitute and will always yield the best taste, texture and flavor, when you’re in a pinch a substitute is better than nothing at all (and better than just regular milk–more on that below!) This “recipe” I’m sharing today is extremely simple and uses ingredients that, unlike the real thing, are almost always already in your kitchen.
What does buttermilk do?
- Imparts a rich, slightly tangy flavor.
- Can be a major factor in creating texture and rise (as you can see in my tall, fluffy banana muffins).
- Adds moisture, much like sour cream.
What You Need
This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here’s what you need:
- Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well. Whichever you choose, this ingredient is the acid that will change your milk into buttermilk. Having trouble deciding between the two? Don’t think too much about it–you really won’t taste either ingredient in your end result, so just use whatever you have on hand!
- Milk. If you’ve ever used store-bought buttermilk, then you know it’s pretty thick. To get this quick and easy substitute as close to the consistency of the real thing, I recommend using whole milk or even heavy cream. If all you have on hand is 2% milk, that will work–thinner buttermilk is still better than nothing. And yes, non-dairy milks work just fine too!
SAM’S TIP: While I haven’t tried these myself, here are a few other substitutes that should work well for replacing one cup of buttermilk: 1 cup of plain yogurt; ¾ cup sour cream (or full fat Greek yogurt) + ¼ cup water or milk; 1 ½ teaspoons cream of tartar + 1 cup milk; or buttermilk powder (follow package instructions).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make My Easy Buttermilk Substitute
- Add one tablespoon of either vinegar or lemon juice to a liquid measuring cup.
- Add milk until you reach 1 cup of liquid.
- Stir together. The mixture may curdle; do not stress if this happens–this is a good thing!
- Use as needed.
SAM’S TIP: Many buttermilk substitute recipes suggest you let the milk mixture sit for 5-10 minutes before using. This actually isn’t necessary, because once the milk and acid are combined, the acidification happens instantly! If you still feel better letting the mixture sit, you can just prepare your buttermilk substitute at the beginning of your recipe.
Today’s recipe is for a full cup of buttermilk and can easily be doubled. Here is a breakdown for recipes that require less than a cup of buttermilk:
- ¾ cup buttermilk = 2 ¼ teaspoons lemon juice/vinegar + milk to fill to ¾-cup line
- ⅔ cup buttermilk = 2 teaspoons lemon juice/vinegar + milk to fill to ⅔-cup line
- ½ cup buttermilk = 1 ½ teaspoon lemon juice/vinegar + milk to fill to ½-cup line
- ¼ cup buttermilk = ¾ teaspoon lemon juice/vinegar + milk to fill to ¼ cup line
Frequently Asked Questions
No. Buttermilk is acidic, and any recipe that has been created using it is typically designed to have a specific reaction between the buttermilk (acid) and the leavening agents (usually baking soda). Note: sometimes I do use buttermilk without baking soda, like in my coffee cake and vanilla cake. In these instances it is to enhance the moisture and flavor of the recipe.
Regular milk isn’t acidic, which means the reaction won’t take place. Your baked goods may not rise properly and can turn out drier, less flavorful, and less tender if you use plain milk where buttermilk is called for.
Yes! You can use the ratio mentioned above with non-dairy milks, and you’ll still be left with a fantastic buttermilk substitute! I rarely bake with these milks, but this is a good vegan buttermilk substitute if you need one.
It should hold up about a week in a sealed container in your refrigerator. However, I recommend just making it as needed rather than making it in bulk in advance.
Generally I would not recommend it. While some recipes will fare well with this substitution (I often make my biscuits with buttermilk instead of the whole milk indicated), not all recipes will be as forgiving and it is best to use the type of milk called for.
I know that this isn’t new information to many seasoned bakers, but I’m hoping that it will help someone out in a pinch.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
How to Make Buttermilk Substitute
Equipment
Ingredients
- 1 Tablespoon lemon juice (fresh or bottled), may substitute 1 Tablespoon white distilled vinegar
- 1 scant cup* milk
Instructions
- Pour one Tablespoon of lemon juice (or one tablespoon of vinegar) into a liquid measuring cup.1 Tablespoon lemon juice (fresh or bottled)
- Add milk until liquid reaches the 1-cup line (at eye level).1 scant cup* milk
- Stir. The milk will thicken a little and may appear to be slightly curdled or chunky.
- Use buttermilk in your recipe as instructed (note that this recipe yields a cup, please use only the amount called for in your recipe).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thanks so much!!
Very interesting recipe of buttermilk. Here in Spain we do not use buttermilk and I have a lot of recipes that required it. So now I can try them. Thank you very much. It is a good help.
I hope you love using it, Ellie! Enjoy 🙂
Will my vanilla cake taste acidic?
I habe rice milk and hazel not milk and intend to use white vinigar
It is surprising that buttermilk doesn’t contain butter or milk. For some reason, I thought buttermilk was a little sweet. Thanks for the recipe.
Can 2% milk be used to make buttermilk. Please advise.
It will work, but because the 2% milk has so much less fat it’s likely your baked good will not be as moist or tender as it might otherwise be
Hi Sam,
I was wondering if you able to substitute with yoghurt or sour cream instead of buttermilk in baking?
I have not found in my own personal experience that it didn’t work quite as well. It also would depend on the recipe. So I don’t really have a good answer for you.
Hi Sam! Thank you for your article about buttermilk since we don’t have it in our state it’s really a helpful tip. One question though, can I use fresh milk instead of whole milk when making a buttermilk substitute?
Hi Dyeni! I’m not sure exactly what you mean?
I couldn’t find buttermilk at the supermarket and I knew there was a substitute for it. Thank you, I will be baking cakes to sell and this will be easy and cheap to use as a substitute. I don’t think buttermilk is a common ingredient used here in Puerto Rico.
I am glad that it helped, Ashley!
You’re truly the best!! Love the attention to every little detail and PERFECT instructions and tips/help!! Thanks a bunch for sharing your recipe and buttermilk substitutes! :))))
You are so sweet, Tammy! I am glad you appreciate the recipes!! <3
Hi Sam, I love your site 🙂
I never knew why using buttermilk was important – I’ve always just used normal milk. But you’re explanation makes sense. Cooking really is a science!
I’m going to try it tonight – looking forward to seeing how my baking improves with this trick!
Thanks heaps,
Jo
Hi Jo! I’m so happy to hear you are enjoying the site and that this article is helpful! I think you will be very pleased with the difference! 🙂
hiya just wanted to know if the recipe calls for 1 and a half cups of butter milk. what do you do. please help.
Make 1 cup and then 1/2 cup according to the guide, or if you have a large enough measuring cup add 1 1/2 Tablespoon of lemon juice and then fill to the 1 1/2 line.
Quick question – Does it have to be whole milk? I think 2% or 1% would work but I’m assuming skim milk won’t work since there is no fat in it. Do you know?
You can use skim milk and you will achieve the chemical reaction in your baking that the recipe is looking for by calling for buttermilk. However, personally I don’t know that I would want to use skim milk, the recipe is most likely accounting for some amount of fat from the buttermilk and I wouldn’t want to eliminate it so entirely by using skim milk, if that makes sense.
Hope this helps, Annette!
A good post! I am always forgetting how much lemon juice or vinegar to mix with the milk.
I’m glad you enjoyed the post, Joanne! Happy Thanksgiving!
Love this! I was using this method before I discovered buttermilk powder, and I still do if I’m out of the powder 🙂
I just had to look this up the other day, I’m bookmarking this page for the next time I need to substitute. TY.
I’m so glad that you found this to be helpful, Ruth! 🙂
I was making a peanut butter sheet cake. Got everything mixed together and seen I needed buttermilk. This really helped me out in a pinch. The sheet cake and frosting both turned out great!
Thank you for the tip.
So glad to hear that it was helpful, Tammie!! 🙂