Two quick and easy ways to make buttermilk substitute with just 2 ingredients or less! Learn the best uses for each method.
Buttermilk is a staple in my fridge, but I know it’s a foreign ingredient for many.
If you ever find yourself with a recipe that calls for buttermilk, but none on hand, don’t fret. There’re multiple ways you can make a buttermilk substitute!
Table of Contents
DIY Buttermilk – Method #1:
This is the most common buttermilk substitute and it works great for most baking recipes.
- Simply stir in acid into milk and let it sit for 5 minutes. The mixture will curdle and thicken.
- 1 cup milk + 1 tablespoon liquid acid, such as white vinegar or lemon juice
- 1 cup milk + 2 teaspoons cream of tartar
Tip
I love it for making red velvet cupcakes, for example. But I find that it isn’t the best for buttermilk pancakes!
DIY Buttermilk – Method #2:
This method is my favorite especially for making buttermilk pancakes, because it turns out thicker than the method #1 and doesn’t make the batter too runny.
- Whisk sour cream, or plain yogurt with some water or milk until smooth.
- 3/4 cup sour cream/yogurt + 1/4 cup milk/water
Tip
This buttermilk substitute works perfectly for pancakes and breading chicken, like these chicken fingers.
Can you freeze buttermilk?
Absolutely yes! You can freeze buttermilk in ice cube trays, but I find them to be too small.
- Instead, I like these 1/2-cup silicone molds to freeze buttermilk.
- Or, you can also pour the desired amount of buttermilk in freezer bags. Place them on a cooking sheet in a flat position and freeze until solid. They store so neatly this way!
Buttermilk Substitute
Ingredients
Method #1:
- 1 cup milk Note 1
- 1 tablespoon distilled white vinegar, or lemon juice Note 2
Method #2
- 3/4 cup sour cream, or plain yogurt Note 3
- 1/4 cup milk, or water
Instructions
Method #1:
- Stir in vinegar, or lemon juice into the milk. Let it sit for 5-10 minutes. The milk will curdle and thicken, and that means it's ready to be used.
Method #2:
- Combine sour cream, or yogurt with milk, or water, until well combined. And it's ready to be used for your recipe.
Tips & Notes:
You can freeze buttermilk in ice cube trays, or these 1/2-cup silicone molds, or pour the desired amount of buttermilk in freezer bags. Place them on a cooking sheet in a flat position and freeze until solid. They store so neatly this way
Nutrition Facts:
Kimberly J Weller says
I knew for a very long time.
Shinee says
Good for your, Kimberly!