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    Home ยป Kitchen Tips

    Kitchen Tips: Buttermilk Substitute

    Updated: Jul 12, 2022 โ€ข Published: Jul 12, 2022 by Sam Merritt โ€ข 184 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    buttermilk substitute table with graphics and measurements

    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.

    spoon stirring acid into milk to make homemade buttermilk

    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

    whole milk bottle and white vinegar bottle standing beside each other with cut lemon halves scattered around them

    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

    milk being poured into a liquid measuring cup
    1. Add one tablespoon of either vinegar or lemon juice to a liquid measuring cup.
    2. Add milk until you reach 1 cup of liquid.
    3. Stir together. The mixture may curdle; do not stress if this happens–this is a good thing!
    4. 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
    buttermilk substitute table with graphics and measurements

    Frequently Asked Questions

    Is buttermilk the same as regular milk?

    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.

    Is there a non-dairy buttermilk substitute?

    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.

    How long will my buttermilk stay good?

    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 use buttermilk (or this buttermilk substitute) in any recipe that calls for milk?

    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.

    spoon resting in a liquid measuring cup of homemade buttermilk

    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

    liquid measuring cup full of an easy buttermilk substitute

    How to Make Buttermilk Substitute

    A quick, 2 ingredient buttermilk substitute, made with milk and lemon juice or vinegar. The recipe below the measurements needed to make a full cup of buttermilk, please see the graphic in the post for the ratios to use to scale down for different amounts of buttermilk
    5 from 37 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: ingredient
    Cuisine: American
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1 cup
    Calories: 100kcal
    Author: Sam Merritt
    YouTube video

    Ingredients

    • 1 Tablespoon lemon juice (fresh or bottled) may substitute 1 Tablespoon white distilled vinegar
    • 1 scant cup* milk

    Recommended Equipment

    • Measuring cup

    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

    *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”.

    Nutrition

    Calories: 100kcal

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Lillian

      August 08, 2021 at 4:54 am

      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

      Reply
      • Sam

        August 11, 2021 at 9:09 pm

        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. ๐Ÿ™‚

        Reply
    2. Beth

      January 31, 2021 at 10:26 am

      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.

      Reply
      • Sam

        February 01, 2021 at 9:58 pm

        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.

        Reply
    3. Jesse

      December 24, 2020 at 7:30 am

      Do I have to use whole milk to make buttermilk or can it be skim

      Reply
      • Sam

        December 24, 2020 at 11:20 am

        Hi Jesse! Skim milk should work. Just remember you will have less fat in your recipe. ๐Ÿ™‚

        Reply
        • Paz

          March 05, 2021 at 10:54 am

          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 donโ€™t have regular milk handy but will go to the market if itโ€™s not the best option:)

          Thank you!

        • Sam

          March 08, 2021 at 10:44 am

          Are you referring to heavy cream here? If so I believe that should work as a substitute for the milk. ๐Ÿ™‚

      • Gloria

        January 23, 2024 at 5:57 am

        Buenos dรญas, quisiera saber si una vez hecho el suero de leche se tiene que colar y usar solo el lรญquido o si se usa toda la mezcla obtenida con grumos de cuajada?

        Reply
        • Sam

          January 23, 2024 at 8:57 am

          You won’t want to strain your buttermilk after making it. ๐Ÿ™‚

    4. Leslie

      December 07, 2020 at 10:38 am

      could i use whole milk to make this?

      Reply
      • Sam

        December 07, 2020 at 11:28 am

        Hi Leslie! That is what I recommend using. ๐Ÿ™‚

        Reply
    5. Margot Desannoy

      November 06, 2020 at 4:59 pm

      Can I use Half and Half + lemon juice to make faux buttermilk? Thanks!

      Reply
      • Sugar Spun Run

        November 06, 2020 at 8:45 pm

        Hi, Margot! Yes, that will be fine. ๐Ÿ™‚

        Reply
    6. Lola

      November 03, 2020 at 2:22 am

      My recipe calls for 1 1/4 cup of buttermilk, how much vinegar or lime juice should I add to the milk?

      Reply
      • Sam

        November 03, 2020 at 10:38 pm

        Hi Lola! I would use 1 TBSP + 3/4 teaspoon of vinegar. ๐Ÿ™‚

        Reply
        • Lola

          November 07, 2020 at 4:29 pm

          Thank you.

    7. Helen P

      October 23, 2020 at 1:30 pm

      Can I use lime juice rather than lemon? Also, if using 2% milk should I make up for the lost fat in another way.

      Reply
      • Sam

        October 23, 2020 at 9:58 pm

        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. ๐Ÿ™‚

        Reply
        • Gift

          December 05, 2020 at 3:52 am

          Can I use powdered milk in place of a whole milk

        • Sam

          December 08, 2020 at 10:28 pm

          If you hydrate it that should be fine

    8. Joy

      September 24, 2020 at 8:58 am

      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.

      Reply
      • Sam

        September 24, 2020 at 4:59 pm

        Hi Joy! I think that should work just fine. ๐Ÿ™‚

        Reply
    9. Sadie

      September 05, 2020 at 2:49 pm

      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!

      Reply
      • Sam

        September 06, 2020 at 10:28 pm

        Hi Sadie! I have never tried it, but I think it should work here. ๐Ÿ™‚

        Reply
    10. Gloria

      August 03, 2020 at 8:10 pm

      Hi,
      I was wondering if I could use skim milk for this substitution would it still work the same?

      Reply
      • Sam

        August 04, 2020 at 9:21 am

        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. ๐Ÿ™‚

        Reply
    11. Rachel

      July 29, 2020 at 12:20 pm

      5 stars
      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!!!

      Reply
      • Sam

        July 29, 2020 at 1:51 pm

        I am so glad you enjoyed it so much, Rachel! I actually have a red velvet cake coming next week, so stay tuned! ๐Ÿ™‚

        Reply
    12. Zunaira

      July 12, 2020 at 2:51 am

      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 itโ€™ll be too much for us right now ๐Ÿ˜Š

      Reply
      • Sam

        July 13, 2020 at 10:23 pm

        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 ๐Ÿ™‚

        Reply
    13. Angela

      June 20, 2020 at 6:15 pm

      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?

      Reply
      • Sam

        June 20, 2020 at 9:44 pm

        Hmm, I’m not sure, I’m not familiar with those. Do you have vinegar? I would recommend that instead.

        Reply
        • Angela

          July 17, 2020 at 11:15 am

          Hmm, not sure if I have vinegar. Oh well.

    14. Angeliki

      June 19, 2020 at 11:31 am

      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?

      Reply
      • Sam

        June 19, 2020 at 1:47 pm

        Sometimes you just can’t quite see the curdling but I definitely wouldn’t be adding the second tablespoon of lemon juice.

        Reply
    15. Kalen

      June 15, 2020 at 7:34 pm

      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%)?

      Reply
      • Sam

        June 16, 2020 at 12:26 pm

        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. ๐Ÿ™‚

        Reply
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