Buttermilk substitutes

Best swap: Milk + lemon juice or vinegar. Use 1 tbsp lemon juice or white vinegar plus 1 cup milk (dairy or plant), minus 1 tbsp per 1 cup.

Buttermilk is mildly acidic, and that acid does two jobs: it tenderises the crumb and reacts with baking soda to help things rise. Any good substitute needs to bring that same tang, so the easy fixes all add an acid to milk.

I need cups of buttermilk Change this and every amount below updates.

What to use instead of buttermilk

1. Milk + lemon juice or vinegar

Best Pantry staple

1 tbsp lemon juice or white vinegar

1 cup milk (dairy or plant), minus 1 tbsp

Best for: Pancakes, cakes, muffins, soda bread, biscuits

Stir and let it sit 5 to 10 minutes until it looks slightly curdled, then use as buttermilk.

2. Plain yogurt, thinned

¾ cup plain yogurt

¼ cup milk or water

Best for: Rich cakes, marinades

Whisk until pourable. Greek yogurt works too, just add a splash more liquid.

3. Milk + cream of tartar

Pantry staple

1¾ tsp cream of tartar

1 cup milk

Best for: When you have no lemon or vinegar

Whisk the cream of tartar into a little of the milk first so it does not clump.

4. Sour cream, thinned

¾ cup sour cream

¼ cup water or milk

Best for: Tender cakes and quick breads

Whisk smooth before adding. Similar tang, slightly richer result.

Buttermilk substitutes: common questions

What is the best substitute for buttermilk in baking?

Stir 1 tablespoon of lemon juice or white vinegar into enough milk to make 1 cup, then rest it 5 to 10 minutes until it curdles. It behaves just like buttermilk with baking soda and works in almost any bake.

Can I use regular milk instead of buttermilk?

Plain milk alone lacks the acid buttermilk provides, so bakes leavened with baking soda will not rise as well and lose some tang. Add 1 tablespoon of lemon juice or vinegar per cup of milk to fix this.

More ingredient swaps

🥚 Eggs (in baking) 4 substitutes 🧂 Baking powder 2 substitutes 🧂 Baking soda 1 substitute 🟤 Brown sugar 3 substitutes