Here’s an easy tutorial for How to Make Buttermilk Substitute, and all you need are just 2 ingredients! This substitute for buttermilk is perfect for making tender, flavorful baked goods.
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Folks, I have a confession! Anytime a recipe calls for buttermilk, I ALWAYS make my own and I never buy it at the grocery store!
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- This shortcut is just too easy!
- In most recipes, you only need a cup of buttermilk, at most, and the rest of the carton of buttermilk usually sits in the fridge and doesn’t get used. So, I’ve learned how to make my own over the years.
Common Buttermilk Substitute Questions Answered!
How do I make buttermilk?
It’s a very simple process! First, you fill a liquid measuring cup with a scant cup of milk. Then, add in 1 tablespoon of white vinegar or lemon juice and give the mixture a quick stir. Finally, let the mixture sit for 10 minutes to thicken and curdled.
Why use Buttermilk? Can’t I just use milk?
Buttermilk does something to batters, baked goods, and even syrups (like my Buttermilk Syrup) that regular milk just can’t! Buttermilk makes for a tender crumb in baked goods and it lightens the batter. Plus it gives any baked good a flavor kick!
Won’t Buttermilk make my batter and baked goods sour?
Nope, thanks to chemistry! When the tangy buttermilk reacts with the baking powder or baking soda in a recipe it fizzes and cancels out the sour flavor of the buttermilk!
Can apple cider vinegar make buttermilk?
Yes! You can use either white vinegar (my personal preference) or apple cider vinegar to make a buttermilk substitute.
What is a substitute for buttermilk?
Well, there are a few other buttermilk substitutes besides the milk and vinegar or lemon juice mixture that is below. These other substitutes involve cream of tartar, sour cream, plain yogurt, and even soy milk for a vegan buttermilk substitute!
Other Buttermilk Substitutes:
BONUS! There are other ways to substitute buttermilk in a recipe! Here they are:
- Cream of Tarter – Simply whisk together 1 cup of milk with 2 teaspoons of cream of tartar. Let the mixture sit at room temperature for about 10 minutes, or until the milk has curdled and thickened.
- Sour Cream – Whisk together 3/4 cup of sour cream and 1/4 cup of milk to thin the mixture out. Then, use the mixture as you would buttermilk.
- Plain Yogurt – Whisk together 3/4 cup of plain yogurt (anything but fat-free) and 1/4 cup of milk to thin the mixture out. Then, use the mixture as you would buttermilk.
- You can even make vegetarian or vegan buttermilk, too! Just use soy milk or almond milk in place of regular milk!
Cook’s Tools – Buttermilk Substitute:
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Keyword: pantry staple, substitute recipe
- 1 cup milk anything but skim milk
- 1 Tablespoon white vinegar or lemon juice
- Pour the milk into a liquid measuring cup.
- Add the vinegar or lemon juice and give the mixture a quick stir.
- Let the milk sit at room temperature for 10 minutes, or until it has thickened and curdled.
How to Make Buttermilk Substitute Amount Per Serving (1 Tablespoon) Calories 8 Calories from Fat 3 Total Carbohydrates 0.8g 0%* Percent Daily Values are based on a 2000 calorie diet.
This Buttermilk Substitute recipe first appeared on FFF on April 7, 2011. I recently updated the pictures (thank goodness!). You can see the original picture below.