Need buttermilk but forgot to buy it? Or maybe you just need a little and don’t want to purchase a whole container? Learn how to make Buttermilk Substitute with ingredients you probably have in your kitchen right now. Five options, ready in minutes!
Buttermilk! It is an essential ingredient in many baked goods, but if you’re anything like me, it is not an ingredient that you have on hand at all times. The good news is, you can make a Buttermilk Substitute at home with ingredients you probably already have in your kitchen. I’m sharing FIVE DIFFERENT OPTIONS for How to Make Buttermilk Substitute.
You might also like: Sour Cream Substitute, Brown Sugar Substitutes, Vanilla Extract Substitutes
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What is buttermilk?
Store bought buttermilk is a slightly sour milk that comes from a combination of milk and lactic acid. It is thicker than plain milk, with a subtle tang. In recipes that call for buttermilk, it is not recommended to replace buttermilk with plain milk, because the absence of acid will not produce the same end result. But using an acidic ingredient combined with plain milk will create a substitute with properties closer to that of buttermilk.
Note: Buttermilk is not plain milk that is going bad. If you have regular milk that smells sour, or is thick and curdled, do not use it.
Why is buttermilk used in baking?
The extra acid in buttermilk tenderizes gluten, helping to create baked goods that are light and fluffy. Buttermilk also helps with leavening. When combined with baking soda, the acid in buttermilk helps to create a high rise. Buttermilk can also impart a subtle tangy flavor that can take a recipe from good to great.
How to make buttermilk substitute:
I have five different ways you can create a Buttermilk Substitute. These work in a pinch if you need buttermilk for a recipe and don’t have any on hand, or if you have a recipe that calls for a small amount of buttermilk and you don’t want to buy a whole container.
Milk and Lemon Juice: Measure out a scant cup of whole or 2% milk and add 1 tablespoon of lemon juice. Stir, then allow it to sit at room temperature for 10 minutes. The acid from the lemon juice will curdle the milk slightly.
Milk and White Vinegar: Measure out a scant cup of whole or 2% milk and add 1 tablespoon of white vinegar. Stir, then allow it to sit at room temperature for 10 minutes. The acid from the vinegar will curdle the milk slightly.
Milk and Plain Yogurt: Whisk milk into plain yogurt until you get the consistency of buttermilk (thickened milk). The measurements are around ¾ cup yogurt plus ¼ cup milk, but will vary slightly based on how thick your yogurt is.
Milk and Sour Cream: Whisk milk into sour cream until you get the consistency of buttermilk (thickened milk). The measurements are around ¾ cup sour cream plus ¼ cup milk, but will vary slightly based on how thick your sour cream is.
Milk and Kefir: Kefir is a fermented milk drink, similar to a drinkable yogurt. Kefir is already fairly similar in consistency to buttermilk, but I thin it out just a bit by whisking in a splash of milk.
Recipes using buttermilk substitute
If a recipe relies heavily on buttermilk for flavor, texture, and rise (like these Buttermilk Biscuits), it is probably best to buy actual buttermilk, but I have used buttermilk substitutes many times in various recipe with success. The end result might be a bit different than if using actual buttermilk, but this is as close as you’re going to get as far as substitutions go.
Tip: The less buttermilk there is in a recipe, the easier it is to substitute. If a recipe calls for a small amount of buttermilk, it is likely that you won’t notice any difference in making this substitution. If the buttermilk is a key player in a recipe, I usually try to use the real deal.
Here are some of my favorite recipes using buttermilk:
- Pumpkin Carrot Cake (pictured above): – A moist and flavorful layer cake filled with carrots, pumpkin, and warm spices
- Chocolate Chip Pancakes: Tender and fluffy chocolate chip pancakes topped with a homemade strawberry syrup.
- Blueberry Pancake Casserole: Thick and fluffy pancake casserole filled with fresh blueberries and topped with a brown sugar crumble.
- Warm Strawberry Crumb Cake (pictured below): A layer of juicy strawberries topped with vanilla cake and a brown sugar crumb topping.
- Lemon Blueberry Bundt Cake: Tender lemon bundt cake filled with fresh blueberries and topped with cream cheese frosting.
- Oatmeal Pancakes: Light, tender, fluffy whole grain pancakes.
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Recipe
How To Make Buttermilk Substitute
Ingredients
Option 1:
- 1 scant cup whole or 2% milk
- 1 tablespoon freshly squeezed lemon juice
Option 2:
- 1 scant cup whole or 2% milk
- 1 tablespoon white vinegar
Option 3:
- approx ¾ cup plain yogurt
- approx ¼ cup whole or 2% milk
Option 4:
- approx ¾ cup sour cream
- approx ¼ cup whole or 2% milk
Option 5:
- 1 scant cup plain kefir
- 1 tablespoon whole or 2% milk, more or less, to thin
Instructions
Option 1 or 2:
- Stir lemon juice or vinegar into milk and set at room temperature for 10 minutes. Milk will begin to curdle slightly.
Option 3 or 4:
- Whisk milk into yogurt or sour cream until you get the consistency of buttermilk (thick milk). Adjust quantity of milk based on how thick your yogurt or sour cream are. Use immediately.
Option 5:
- Whisk milk into kefir to thin it out to the consistency of buttermilk. This typically only takes about 1 tablespoon of milk per cup of kefir. Adjust depending on the consistency of kefir. Use immediately.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Allie Penaluna
Hello, my name is Allie and I’d like to make sour dough bread. The recipe calls for buttermilk. But during this covid19 thing it’s impossible to find it here. Now also I am a very sensitive diabetic so cannot have milk, so my question is can I put the sour cream into Silk? My Email is n7raaap@gmail.com, will this work? Please dont say “Well I’ve never tried this so dont know” but rather see if you can find out for me. I have no other idea as to where to look or whom to ask. It may be important to many others to, interesting thought. Thank you so much, Allie.
Celebrating Sweets
Hi, Allie. I think your best bet is to ask the author of the sourdough bread recipe if this substitution will work. Anytime you’re making a substitution there is a chance it might not turn out. I would start with the author of the bread recipe, if its a forgiving recipe you might not have any problems.
Janet
Does buttermilk substitute work okay when using it as a dipping for southern fried chicken and its flour counterpart? Thanks..Janet
Celebrating Sweets
I’ve only used these substitutes in baking, but I would assume that they would work just fine for chicken. Enjoy!
Jerry
This buttermilk substitue recipe is really an amazing recipe. Thanks for sharing this recipe with all of us.
Leeann
Can you use 1% milk or half and half?
Allison
I’d recommend the half and half so that it is a bit thicker.
Yannick Challah-Franke
Great to replace buttermilk
not the same as real buttermilk but hey, it does the job
Heather Campbellpbell
Wanted to use up some ripe bananas and got everything ready..then it called for 1/2 C of buttermilk and I had none. So I googled and got your substitutes. No problem…everyone said it was the best banana bread I ever made! It is really good. So now I’m going to try the pancakes. What fun and good eating .
I used the milk and fresh lemon juice. Yummy.
Allison
Perfect! I’m glad it worked for you. Thanks for stopping by. 🙂
Kathleen
Can I use Greek yogurt as the plain yogurt?
Allison
Yes, you might just need a little more milk to thin it out since it is thicker.
Charles Relan
If you have heavy whipping cream, make butter with a hand mixer or in stand -up mixer, well past the formation of whipped cream. 1 cup heavy cream should give you 3/4 cup butter and 1/4 cup buttermilk