Buttermilk Substitutes
Buttermilk adds tang and acidity that activates baking soda for a tender crumb. You can fake it in minutes with milk plus an acid.
Best all-round substitute for buttermilk: Milk + lemon juice — use 1 cup milk + 1 tbsp lemon juice. Stir, rest 5-10 min until curdled. The classic swap.
Buttermilk substitutes & ratios
| Substitute | Ratio | Notes |
|---|---|---|
| Milk + lemon juice | 1 cup milk + 1 tbsp lemon juice | Stir, rest 5-10 min until curdled. The classic swap. |
| Milk + white vinegar | 1 cup milk + 1 tbsp vinegar | Same as above; vinegar is more neutral than lemon. |
| Plain yogurt + milk | 3/4 cup yogurt + 1/4 cup milk | Thicker; great in pancakes and biscuits. |
| Milk + cream of tartar | 1 cup milk + 1.75 tsp cream of tartar | Whisk cream of tartar with a little milk first to avoid lumps. |
Which one should you use?
For baking, the milk-plus-acid method is indistinguishable from real buttermilk once it curdles. For dressings or marinades where you want body, thinned yogurt is the better pick.
FAQ
How do I make a buttermilk substitute?
Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill to 1 cup with milk. Stir and let it sit 5-10 minutes until it curdles slightly. Use it 1:1 for buttermilk.
Does the milk-and-vinegar substitute taste the same?
In baked goods, yes — the acid reacts with baking soda the same way, giving the same rise and tenderness. You won't taste a difference in pancakes, biscuits or cakes.
Can I use plant milk to make buttermilk?
Yes. Soy and oat milk curdle well with lemon juice or vinegar. Almond milk works but is thinner; add a teaspoon of oil if the recipe relies on buttermilk's richness.
More substitutes
General home-cooking guidance; results vary by recipe. Ratios are starting points — adjust to taste and texture.