A quick and easy 2-ingredient buttermilk substitute made using milk and lemon juice (or vinegar). Save yourself a trip to the store and spare the expense of store-bought buttermilk, and make it yourself in under 5 minutes.
If you’re just popping over from Google I want to make this really easy for you so you don’t have to read the whole post.
How to make Buttermilk Substitute:
1 cup buttermilk = 1 Tbsp lemon juice + 1 scant cup milk. To make, pour 1 Tbsp of lemon juice or vinegar into a measuring cup, and then fill the rest of the way to the “1 cup” line. For a more detailed discussion, please read on!
Man, do I have the easiest “recipe” for you today.
Today I want to show you a simple substitution that I use frequently in my kitchen. It’s nothing groundbreaking or new (in fact, I’ve been using it for essentially my whole baking life), but it’s a tip that not everyone is familiar with.
You can substitute buttermilk with two simple and inexpensive ingredients that you probably already have in your refrigerator: milk and lemon juice.
Let’s talk about this for a minute before we start mixing.
Buttermilk vs. Milk — Can I use milk instead of buttermilk in a recipe?
The short answer is no, if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe.
Buttermilk is an acid, 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 used (usually baking soda). Note: sometimes I do use buttermilk without baking soda, like in my coffee cake or vanilla cake. In these instances it is to enhance the moisture and flavor of the recipe.
Just plain regular milk will not work as a substitute because it is not naturally acidic, and so will not react appropriately in your recipe. Using milk instead of buttermilk will likely result in drier, less flavorful, less tender baked goods, and can even affect the rise that you get in your biscuits or muffins (like these banana muffins!).
What Makes It Work?
This buttermilk substitute works because adding lemon juice instantly causes a change in the milk particles and actually makes your milk acidic — exactly what your buttermilk-using recipe is looking for! You can visually observe this as certain proteins in the milk begin to clump and you’ll see small curdles in your milk.
This acidification happens instantly, and, according to my favorite trusty kitchen guide, it means that you don’t need to let the mixture sit for any amount of time before using.
I’ll admit, though, I always allow it to rest for five minutes because it’s been ingrained in my mind for years that this is necessary (and I usually prepare my buttermilk substitute at the beginning of any baking session, so it ends up sitting anyway). OK, so…
HOW do you make Buttermilk at home?
It’s simple, really.
- Pour one Tablespoon of lemon juice (or one Tablespoon of vinegar) into a liquid measuring cup. Then add your milk until it reaches the 1-cup line. Stir. The milk will thicken and look a little… chunky or curdled. As we discussed above, this is a good thing, and exactly what we want here!
The recipe is written for a full cup of buttermilk, but here is a breakdown for different measurements:
- 1 cup buttermilk = 1 Tablespoon lemon juice* + enough milk to fill to 1-cup line
- ¾ cup buttermilk = 2 ¼ teaspoons lemon juice* + enough milk to fill to ¾-cup line
- ⅔ cup buttermilk = 2 teaspoons lemon juice* + enough milk to fill to ⅔-cup line
- ½ cup buttermilk = 1 ½ teaspoon lemon juice* + enough milk to fill to ½-cup line
- ¼ cup buttermilk = ¾ teaspoon lemon juice* + enough milk to fill to ¼ cup line
*In all of these scenarios, the lemon juice can be substituted for distilled white vinegar. Substitute 1:1, the buttermilk substitute will work just as well either way. I’ve used both substitutions without issue.
How long will my buttermilk substitute stay good?
If you somehow made too much buttermilk substitute, don’t worry, you can store it! 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.
Can I substitute a non-dairy milk for regular milk in this recipe?
Yes! Almond milk or soy milk would work fine as a substitute. I rarely bake with these milks, but this substitution will work and will help replicate the taste of traditional buttermilk in your recipe, and is a good vegan substitute.
I keep seeing buttermilk substitutes that call for a “scant cup” of milk. What is a”scant cup”!?
A scant cup just means just shy (usually 1-2 Tablespoons) of a full cup. In this instance, we’re pouring the lemon juice into the measuring cup first, so, even though we’re filling the milk up to the 1-cup line, the amount of actual milk that is used will be just less than a full cup, or a “scant cup”.
Phew, OK, thank you for letting me ramble on about how to make buttermilk for well over 800 words — who knew there would be so much to say about such a simple substitution!?
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, and if you have any more questions about buttermilk substituting, please leave them in the comments and I’ll try my best to answer them!
Now that you’ve got the substitution down, let’s put it to good use! Here are some great recipes that use buttermilk (or, in this case, a buttermilk substitute!):
How to Make Buttermilk Substitute
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.
- Add milk until liquid reaches the 1-cup line (at eye level).
- Stir. The milk will thicken a little and appear to be slightly curdled or chunky. For peace of mind, let it sit for 5 minutes, even though we learned above that this isn't truly necessary.
- Use buttermilk in your recipe as instructed.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lillian
Hi Sam,
Thanks for sharing! I’ve noticed when i make buttermilk as soon as it’s all mixed in, it becomes thicker (like buttermilk you buy at the store) however when it sits out for a longer time, it becomes watery with large chunks at the bottom. Is that normal? and is it still okay to use? I’ve always just discarded it and made it again
Sam
Hi Lillian! That is a normal reaction. I typically try to use it pretty quickly after preparing to avoid this issue. It’s actually the way you start to make cottage cheese. I hope this helps. 🙂
Beth
I have recipes like my grandmother’s and mom’s banana bread that simply call for “soured milk” which is made by the process you describe. That aside, my main question is can I just dilute some plain yogurt with milk and get the same acidity? I like the thickness of store-bought buttermilk, and just acid and milk mixed together doesn’t do it for me. I use yogurt and milk in “buttermilk” pancakes a lot rather than buying a quart or more of buttermilk.
Sam
Hmm that’s interesting. It could work, but I’d have to do a little bit of research to know whether or not it would work well.
Jesse
Do I have to use whole milk to make buttermilk or can it be skim
Sam
Hi Jesse! Skim milk should work. Just remember you will have less fat in your recipe. 🙂
Paz
Hi!! Can I do this substitute with cream / whipped cream and vinegar or lemon instead of just milk?
I know it might be an annoying question, I just don’t have regular milk handy but will go to the market if it’s not the best option:)
Thank you!
Sam
Are you referring to heavy cream here? If so I believe that should work as a substitute for the milk. 🙂
Leslie
could i use whole milk to make this?
Sam
Hi Leslie! That is what I recommend using. 🙂
Margot Desannoy
Can I use Half and Half + lemon juice to make faux buttermilk? Thanks!
Sugar Spun Run
Hi, Margot! Yes, that will be fine. 🙂
Lola
My recipe calls for 1 1/4 cup of buttermilk, how much vinegar or lime juice should I add to the milk?
Sam
Hi Lola! I would use 1 TBSP + 3/4 teaspoon of vinegar. 🙂
Lola
Thank you.
Helen P
Can I use lime juice rather than lemon? Also, if using 2% milk should I make up for the lost fat in another way.
Sam
Hi Helen! The lime juice should work just fine. The 2% milk will work but your final baked good may not be quite as moist and flavorful, without playing with the recipe it would be tough to tell what other alterations would need to be made. It should still turn out and be tasty though. 🙂
Gift
Can I use powdered milk in place of a whole milk
Sam
If you hydrate it that should be fine
Joy
Hello!
I’m planning to bake Chocolate cake but i only have fresh milk on hand.
Is it okay to use fresh milk for buttermilk substitution?
By the way, thanks for the recipe.
Sam
Hi Joy! I think that should work just fine. 🙂
Sadie
Hi Sam, do you think using 2% lactose free milk would be okay? Or will it completely mess up the recipe I’m using it for? Thanks!
Sam
Hi Sadie! I have never tried it, but I think it should work here. 🙂
Gloria
Hi,
I was wondering if I could use skim milk for this substitution would it still work the same?
Sam
Hi Gloria! I haven’t tried it but it could work. It’s definitely worth a shot. You will be losing a lot of fat in whatever recipe you use it in though, so just be careful. 🙂
Rachel
I wanted to doctor a red velvet box cake and I wanted to try buttermilk as a substitute for water. Because I only trust Sam’s recipes for anything I used her buttermilk recipe in my cake mix. Just sampled the cake and it’s wonderful. I was worried about the cake having a vinegar taste but it didn’t. 5 stars. Keep up the great work Samantha!!!
Sam
I am so glad you enjoyed it so much, Rachel! I actually have a red velvet cake coming next week, so stay tuned! 🙂
Zunaira
Hi! Can I keep it in the fridge for later use ? Or do I have to use it right away ?i made some for waffles and I think it’ll be too much for us right now 😊
Sam
Hi Zunaira! It should be fine to save, I would cover it though and stir again before using. Don’t be alarmed if it’s curdled, that’s fine 🙂
Angela
Hi, I wanted to know: in my house, I don’t have lemon juice, but I do have crystallized lemon packets. Would those be okay to use for this?
Sam
Hmm, I’m not sure, I’m not familiar with those. Do you have vinegar? I would recommend that instead.
Angela
Hmm, not sure if I have vinegar. Oh well.
Angeliki
Hi there!
I used 1% milk and put 2 tbsp of lemon juice. After I put 1 tbsp of lemon juice it never curdled. I added another tablespoon and am waiting for the results. It doesn’t look like any curdling is happening? Is this normal?
Sam
Sometimes you just can’t quite see the curdling but I definitely wouldn’t be adding the second tablespoon of lemon juice.
Kalen
Hi there,
Can I use 2% milk instead of Whole milk. Would it be the same measurements then?
1tbsp is lemon juice, and scant cup of milk (2%)?
Sam
Hi Kalen! Yes you can use 2% milk, just be aware that you will be losing some of the fat from the milk and that may ultimately impact your recipe. 🙂