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
Ingredients
- 1 Tablespoon lemon juice (fresh or bottled) may substitute 1 Tablespoon white distilled vinegar
- 1 scant cup* milk
Recommended Equipment
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
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.
Aditi
In india, buttermilk is made using yogurt and water. Can I use this type of buttermilk instead of the one you have mentioned?
Sugar Spun Run
I have never tried it, Aditi! It SHOULD work ok. Let me know. 🙂
Kelly migliara
Wow! I must say that in all of my life using Google to search for all my curious little inquiries, this search result has to be the most friendly, inviting, efficent,well versed, no stones left unturned kind of website. I rarely have the urge to comment for many reasons, but as infj/empath/answer seeking gal, I always absorb and if it peeks my interest, it files in the necessary brain tabs. My judgement call, your truly an amazing, caring, creative, patient and humble true human being and I think this site and all the info delivered here is outstanding and truly well executed. Not fancy or cold with the usual disconnected and scripted “how to sites”, not saying those aren’t good, just too many and too expected. This site has a heart, a warm and inviting and non judgemental world for anyone and everyone, at any level of learning level or any level of food critic. So, thank you for making the answer to my culinary question for tonight, the most heart warming and kind one that I wish there were more of. Congrats and sorry for the rant, im just happy the true gems of this world who inspire us to be creative, to never lose hope and to beleive in endless possibility. I know there is a deeply genuine and an important human behind this website, that is fact, and sometimes in these upside down times, its hard to find them. Im happy i found one. keep shining bright for all of us who get lost along the way!!
Thanks for making me smile, Kelly migliara. Miglywigly@gmail.com
Sugar Spun Run
What a sweet comment to wake up to this morning, Kelly! I greatly appreciate your kind and heartfelt words. Thank you for taking the time to comment. I am so glad that you have enjoyed my blog. 🙂
shirley ann Simons
I never have whole milk. I only ever use 2% so will this work to make buttermilk?
Sugar Spun Run
Hi, Shirley! Others have used 2% milk and haven’t experienced any issues. 🙂
Victoria
Your site is so very thorough, I love it! You not only answered 1 but 2 of my questions saving me time. Thank you!
Sugar Spun Run
Thank you so much, Victoria! I am so happy that you find it helpful. 🙂
Heidi
Is their a difference from the lemon juice/ vinegar taste wise
Sam
If you’re using it as a substitute in baking then no you won’t be able to tell a difference in taste 🙂
Sherry
Thank you for this information and your detailed explanation!! I can’t have store bought buttermilk because I am lactose intolerant so this is a lifesaver for me! I ran out of lemon juice so I used white vinegar with my lactose free whole milk and it worked great. My question is – is there any difference or benefit of using lemon juice over vinegar?
Sugar Spun Run
Hi, Sherry! I am glad that you found this information helpful. Either ingredient will work just fine. There is no difference in performance or benefit of using one over the other. 🙂
Margatet Thomas
Hi , can powered milk be used? I liked you description of making buttermilk.
Thank you.
Sam
To be honest I haven’t ever experimented with powdered milk so I’m not sure. I don’t see why not though!
Gina
Can soured milked next used as a substitute to buttermilk? As in this time of limiting trips to the grocery store I don’t want to waste anything.
Sam
Hi Gina! Soured milk will work as a buttermilk substitute. 🙂
Barb
I have yet to try this and must since I throw out SO much unused buttermilk! Does whole milk need to be used? If not, would nonfat work? Thank you!
Sugar Spun Run
Hello, Barb! I recommend using whole milk.
Raymond
Can you use a non-dairy milk such as almond milk?
Sam
Yes you can.
Zoe
Is there a difference between buttermilk and cultured buttermilk? If so, is there an alternative to buttermilk? I can’t find it anywhere!
Sam
Hi Zoe! Most buttermilk sold in the store is cultured buttermilk and is what most recipes (and all of mine) call for. This substitute is a substitute for cultured buttermilk. The only other thing that I think buttermilk could be referring to would be old fashioned buttermilk which isn’t typically commercially available in the US. I Hope that helps!
Gian Hernandez
Hi thanks so much for this information, I want you to know that of all the years that I have browsed the web and looked up information and read forums and so on… this is the first time I a have ever left a comment and it is because I am thoroughly impressed with the way your layout is and the fact that it’s simply Appealing! I want to congratulate you on the job you did with this website. Your work your marketing deserves an award, and yes I will be making many of your recipes. Thank you!!
Sugar Spun Run
What an amazing compliment, Gian! I really appreciate your kind words. Than you so much! I hope that you find my recipes enjoyable and delicious. 🙂
Tania
I could not find a better explanation on the internet. Thank you!
Sugar Spun Run
Thank you so much, Tania! I glad that you found the buttermilk substitute directions seamless. 🙂
mo nic
can i use freshmilk instead of wholemilk …in making buttemilk
Sugar Spun Run
I’ve never tried it. It should work fine. Let me know how it turns out. 🙂
Dee
I am looking to make your vanilla cake and it calls for buttermilk…1 1/4cup of it. I was looking at the buttermilk recipe you can make at home. Is the lemon juice and milk measurement still the same if I need more than a cup?
Sugar Spun Run
Hello, Dee! You will want a total of 1 1/4 (1.25) tablespoons of Lemon Juice + enough milk to fill to 1 1/4 cup line.
Let me know how your vanilla cake turns out! 🙂
Dee
Ok thanks!
Will let you know 😊
Nad
Hi, i have cream of tartar available.
How many teaspoons do i add to a 3/4cup of milk to make buttermilk.Thanks
Sam
Hi Nad! I only make buttermilk the way indicated in this post so I’m not sure.