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!
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
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
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!
- 1 cup milk Note 1
- 1 tablespoon distilled white vinegar, or lemon juice Note 2
- 3/4 cup sour cream, or plain yogurt Note 3
- 1/4 cup milk, or water
- 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.
- 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