Many recipes call for buttermilk, and there is no doubt that buttermilk deepens the flavor and richness of the recipes that call for it. This is the best Buttermilk Substitute you’ll need.
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What is buttermilk?
Traditionally buttermilk is the stuff leftover from making butter. However, nowadays buttermilk is usually made using a mix of lactic acid bacteria and regular pasturized milk.
If you do buy buttermilk and it expires, don’t throw it away! Buttermilk can last for 1-2 weeks beyond the date on the carton and, if used in cooking or baking, can even be used beyond that point.
How many times have you decided to make a recipe that included buttermilk in its ingredients and you didn’t have any on hand?
Buttermilk pancakes and buttermilk brownies are two of my most popular recipes! Don’t be caught unprepared!
What can I use in replace of buttermilk?
Did you know even though you didn’t have buttermilk, you probably had the ingredients to make some?
In order to make buttermilk, you just need a couple of simple ingredients.
- 1 cup buttermilk = 1 Tablespoon lemon juice + 2% milk or whole milk (to measure 1 cup)
- 1 cup buttermilk = 1 Tablespoons white vinegar or cider vinegar + 2% milk or whole milk (to measure 1 cup)
- 1 cup buttermilk = 1 cup plain Greek yogurt
- 1 cup buttermilk = 1 cup whole milk with 1 3/4 teaspoon cream of tartar
Milk and Lemon Juice
- 1 Tablespoon lemon juice
- 1 Cup 2% milk or whole milk
In a measuring cup, add one cup of regular milk and 1 tablespoon of lemon juice. Stir and let the mixture sit for about 10 minutes.
At the end of that time, you will see the milk begin to curdle.
Use in any recipe as you would buttermilk.
Milk and Vinegar
- 1 Tablespoon white vinegar or cider vinegar.
- 1 Cup 2% milk or whole milk
Stir vinegar and milk together and let sit for 10 minutes. Use as you would buttermilk.
More Substitution Options
For one cup of buttermilk:
- Substitute 1 cup plain Greek yogurt
- 3/4 cup sour cream plus enough water to equal 1 cup
- 1 cup milk with 1 3/4 teaspoon cream of tartar. Whisk and let stand until curdled.
- Powdered buttermilk. I keep a canister of this in my refrigerator at all times.
Buttermilk does freeze well. Store buttermilk in a sealed container for up to 3 months. You can also pour your extra buttermilk into ice cube trays, freeze, then pop them into a ziploc bag for 1 TABLESPOON servings.
Yes. Instead of using milk, swap it out for coconut milk and use the same amount of vinegar or lemon juice as described above.
Recipes using Buttermilk
How to Make Buttermilk
- 1 cup milk
- 1 Tablespoon lemon juice or white vinegar
- In a measuring cup, add one cup of regular milk and 1 tablespoon of lemon juice or white vinegar. Stir and let the mixture sit for about 10 minutes.
- At the end of that time, you will see the milk begin to curdle. Use in recipes calling for buttermilk.
- It can be kept in the refrigerator for up to two weeks or frozen for up to three months.
- 1 cup plain yogurt
- ¾ cup sour cream and enough water to make 1 cup
- 1 cup milk with 1 ¾ teaspoons cream of tartar. Let stand until curdled.
- Powdered buttermilk (see canister instructions for mixing directions and equivalents.)