How to Make Buttermilk Substitute

5 from 1 vote

This post may contain affiliate links. Read full disclosure.

Two quick and easy ways to make buttermilk substitute with just 2 ingredients or less! Learn the best uses for each method.



 

What is buttermilk?

Buttermilk is a dairy product made by adding acid bacteria to milk. The bacteria causes the milk to ferment, thickening it and giving it a slightly sour flavor.

Buttermilk is often used in baking as an ingredient, like in red velvet cupcakes or buttermilk pancakes, or for marinating meat.

How to Make Buttermilk Substitute

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!

This is the most common buttermilk substitute and it works great for most baking recipes.

  1. Simply stir in acid into milk and let it sit for 5 minutes. The mixture will curdle and thicken.
  • 1 cup milk + 2 tablespoons liquid acid, such as white vinegar or lemon juice
  • 1 cup milk + 2 teaspoons cream of tartar
3 images of bottle of milk with lemon, cream of tartar and white vinegar.

This method is best for…

Buttermilk Substitute Method #1 is best for making red velvet cupcakes and cakes. But I find that it isn’t ideal for buttermilk pancakes!

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.

  1. 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 method is best for…

Buttermilk Substitute Method #2 works perfectly for pancakes and breading chicken, like these chicken fingers.

Buttermilk poured into a measuring cup.

How to Store Buttermilk Substitute

Store buttermilk replacement in an airtight container in the refrigerator for up to 2 days.

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 FAQs:

Can I use milk instead of buttermilk?

Yes, you can use milk as a substitute for buttermilk in most recipes. To make a buttermilk replacement with milk, simply combine one cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes before using. This can be used in many recipes instead of traditional buttermilk.

Bottle of milk with cream of tartar, white vinegar and lemon.
5 from 1 vote

Buttermilk Replacement

Two quick and easy ways to make buttermilk substitute with just 2 ingredients or less!
Total: 10 minutes
Servings: 1 cup

Ingredients

Method #1:

  • 1 cup milk Note 1
  • 2 tablespoons 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

Note 1: You can use any kind of milk here. Whole, 2%, or even soy milk for dairy-free version work fine.
Note 2: While distilled white vinegar works the best, you can also use apple cider vinegar. And either fresh or bottled lemon juice works equally.
Note 3: Any kind of yogurt, such as coconut yogurt, works to make buttermilk substitute. If using Greek yogurt, reduce the amount to 1/2 cup and add 1/2 cup of milk or water, because Greek yogurt is much thicker.
Freezing Instruction:
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

Serving: 1cup, Calories: 152kcal, Carbohydrates: 12g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 105mg, Potassium: 322mg, Sugar: 12g, Vitamin A: 395IU, Calcium: 277mg, Iron: 1mg
Course: Snack
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments