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Buttermilk is creamy and tangy, making it great for baking, but not something I tend to have on hand. Buttermilk is not as common in most kitchens as it once was. When a recipe calls for buttermilk, I usually end up making a buttermilk substitute instead of running to the store. A buttermilk substitute can be made in just a few minutes; it’s so easy and only requires 1 or 2 ingredients.
Yogurt or Sour Cream
Buttermilk has a similar tangy taste to yogurt or sour cream. It is also highly acidic, so plain yogurt or sour cream are great options as substitutes. They can both be sub’d straight across if your recipe calls for one cup of buttermilk, sub with one cup of plain yogurt or sour cream. Yogurt and sour cream are both thicker than buttermilk, so it shouldn’t matter when baking with it. When using it for something such as fried chicken or salad dressing, you will want it to be a little thinner. For a consistency closer to buttermilk, you can substitute a little milk or water for some of the yogurt or sour cream. Use a measurement of ¾ cup of yogurt or sour cream plus ¼ cup of milk to equal 1 cup of buttermilk.
Milk and White Vinegar
This is the method I use most often when making a buttermilk substitute. I generally use 2% or whole milk when making this buttermilk substitute. The mixture will not become as thick as buttermilk, but it will work in a similar fashion. For a non-dairy version, this method can be made with coconut, almond, cashew, soy, or rice milk.
Buttermilk Substitute with Vinegar
Ingredients
- 1 Tbsp white vinegar
- 1 cup milk, minus 1 Tbsp
Instructions
- Pour 1 tablespoon of vinegar into a 1-cup measuring cup.
- Fill the rest of the measuring cup with milk.
- Gently stir and let the mixture sit for 5-10 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Nutrition
Milk and Lemon Juice
Either fresh or bottled lemon juice will work in this substitute. Although not as thick as buttermilk, it can be sub’d straight across for buttermilk in most recipes. While I typically use 2% or Whole milk, half and half would make a richer, thicker buttermilk in both the vinegar and lemon juice recipes. This method also works with non-dairy milk such as coconut, almond, cashew, soy, and rice milk.
Buttermilk Substitute with Lemon Juice
Ingredients
- 1 Tbsp lemon juice
- 1 cup milk, minus 1 Tbsp
Instructions
- Pour 1 tablespoon of lemon juice into a 1-cup measuring cup.
- Fill the rest of the measuring cup with milk.
- Gently stir and let the mixture sit for 5-10 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Nutrition
Milk and Cream of Tartar
Cream of tartar is a good substitute for buttermilk due to its acidic nature. This method will give similar results to both the vinegar and lemon juice versions. It should also work with non-dairy milk such as coconut, almond, cashew, soy, and rice milk for vegan or non-dairy versions.
Buttermilk Substitute with Cream of Tartar
Ingredients
- 1¾ tsp Cream of Tartar
- 1 cup milk
Instructions
- Pour 1 Tbsp Cream of Tartar into a 1 cup measuring cup. Add 1 cup of milk.
- Whisk together and let the mixture sit for 5-10 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Nutrition
One cup of buttermilk substitute is equal to one cup of buttermilk in a recipe, ½ cup for ½ cup, and so on. Buttermilk substitutes can be used in quick breads, muffins, biscuits, pancakes, waffles, cakes, salad dressings, fried chicken, and many other delicious recipes.
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