Buttermilk Substitute: 5 Easy Swaps
Running out of buttermilk mid-recipe is a common kitchen crisis, but it's one with several easy solutions. Buttermilk provides acidity for tenderness, reacts with leavening agents for lift, and adds a subtle tang to everything from pancakes to marinades. Fortunately, you can mimic these properties using common ingredients. Here are the five best buttermilk substitutes, tested for reliability.
1. Lemon Juice or White Vinegar with Regular Milk
This is the classic, instant substitute. The acid curdles the milk, creating a texture and chemical reaction nearly identical to real buttermilk.
How to make it: For every 1 cup of buttermilk required, place 1 tablespoon of fresh lemon juice or distilled white vinegar in a liquid measuring cup. Add regular milk (whole or 2% works best) to the 1-cup line. Stir gently and let the mixture stand for 5-10 minutes until it slightly thickens and curdles.
Best for: Quick breads, pancakes, waffles, and dressing recipes where the buttermilk is mixed into a batter. The mild flavor is virtually undetectable in baked goods.
2. Plain Yogurt or Buttermilk-Style Yogurt
Plain yogurt (not Greek-style, which is too thick) offers both the acidity and the creamy body of buttermilk. For a direct swap, you'll need to thin it.
How to make it: Whisk plain, whole-milk yogurt with a little milk or water until it reaches the consistency of buttermilk. A good ratio is ¾ cup of yogurt thinned with ¼ cup of milk to make 1 cup of substitute.
Best for: Dressings, dips, and marinades where the tangy dairy flavor is a highlight. It also works well in pancakes and scones, adding a slight richness.
3. Sour Cream
Similar to yogurt, sour cream provides the necessary tang and fat. It requires thinning to match buttermilk's pourable consistency.
How to make it: For every 1 cup of buttermilk, whisk ¾ cup of sour cream with ⅓ cup of milk or water. Blend until smooth.
Best for: Muffins, cakes, and pancakes. The higher fat content in sour cream can yield an especially tender, moist crumb in baked goods.
4. Kefir (Plain, Unflavored)
If you have kefir in your refrigerator, you're in luck. This fermented milk drink is thinner than yogurt and is often considered the closest in both flavor and function to true buttermilk. For most recipes, it can be used as a direct, 1:1 substitute without any modification.
Best for: Any recipe, from baking to marinades. Its effervescent quality makes it excellent for activating baking soda for a good rise.
5. Milk + Cream of Tartar (For Dry Baking)
This method is ideal when you only need the acidic reaction and don't have liquid acids on hand. Cream of tartar is a dry, acidic powder used to stabilize egg whites.
How to make it: For every 1 cup of buttermilk, combine 1 cup of milk with 1 ¾ teaspoons of cream of tartar. Whisk vigorously until the cream of tartar is fully dissolved.
Best for: Dry baking mixes or recipes where you're combining the wet and dry ingredients separately. The flavor is very neutral.
| Substitute | Recipe Amount | Make This Substitute |
|---|---|---|
| Lemon Juice/Vinegar + Milk | 1 cup buttermilk | 1 cup milk + 1 Tbsp acid. Rest 10 min. |
| Plain Yogurt | 1 cup buttermilk | ¾ cup yogurt + ¼ cup milk. |
| Sour Cream | 1 cup buttermilk | ¾ cup sour cream + ⅓ cup milk. |
| Plain Kefir | 1 cup buttermilk | 1 cup kefir (direct swap). |
| Milk + Cream of Tartar | 1 cup buttermilk | 1 cup milk + 1 ¾ tsp cream of tartar. |
Frequently Asked Questions
Q: Can I use these substitutes interchangeably in any recipe? A: For most baking and cooking, yes. The lemon juice/vinegar and milk substitute is the most versatile. However, for recipes where buttermilk is a primary flavor (like a buttermilk dressing or fried chicken marinade), kefir or thinned yogurt will provide a more authentic, tangy taste. Always match the consistency to the original recipe's expectation.
Q: What if my recipe uses buttermilk powder? Can I still use a liquid substitute? A: Absolutely. If a recipe calls for buttermilk powder combined with water, you can typically replace the entire hydrated amount with a liquid substitute. For example, if the recipe uses ¼ cup powder + 1 cup water to make 1 cup of buttermilk liquid, simply use 1 cup of your prepared substitute (like the lemon juice and milk version) in its place. Reduce other liquids in the recipe slightly if the batter seems too thin.
Q: How long can I store homemade buttermilk substitutes? A: The lemon juice/vinegar and milk substitute should be used immediately, as it will continue to thicken and may become grainy if stored. Substitutes made with yogurt, sour cream, or kefir can be stored in an airtight container in the refrigerator for 2-3 days, as the base ingredient is already fermented. Give them a good stir before using, as they may separate.