No buttermilk? No problem! We'll walk you through how to make an easy buttermilk substitute at home, with options that work well in any recipe.
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This stellar method for making buttermilk at home is one of our favorites. Technically, it’s soured milk since it lacks the fermentation of real, cultured buttermilk, but the combination of rich dairy and acidity works almost exactly the same as buttermilk in baked goods and quick batters, such as pancakes and waffles. This substitute is best for bakes versus dips or dressings.
For each cup of buttermilk needed, add 1 tablespoon of distilled white vinegar or lemon juice to a measuring cup and pour in enough milk to measure 1 cup. Stir, then let stand for 5 to 10 minutes, until slightly thickened. It will curdle slightly; just whisk it back together before using it. Don’t be tempted to eyeball the vinegar, as you could end up with overly sour bakes or not enough acidity to react with baking soda or powder. If you’re out of milk, try one of these milk substitutes instead.
In the event you’re caught without lemon juice or white vinegar (sorry, balsamic won’t work here), cream of tartar is a great pantry-friendly ingredient to make a buttermilk alternative. Cream of tartar is a byproduct of winemaking (it’s a powdered form of tartaric acid) but has versatile uses in the kitchen, such as in recipes with cream of tartar, including classic snickerdoodles where it adds tang and a soft texture to the cookies.
If using this substitute, stick to baked good recipes. To replace 1 cup of buttermilk in baked recipes, mix 1 cup of milk with 1-1/2 teaspoons cream of tartar. This combination adds acidity, but it won’t thicken the milk, so whole milk is a better choice over low-fat to prevent a thin or watery batter.
Yogurt is a common ingredient in cakes, muffins, scones and yogurt pancakes because it tenderizes gluten similar to how buttermilk does. You can substitute an equal amount of plain, whole-milk or low-fat yogurt for the buttermilk since it has a similar consistency. If using thick Greek yogurt, before measuring it, thin it with enough water or milk until it’s pourable.
Yogurt can be used in cold dips and dressings as well as in baked goods. We recommend using unsweetened yogurt; however, if you use a flavored variety, you may need to adjust the sugar in your recipe accordingly. If you make yogurt at home, you can use that as well, adjusting the consistency as needed.
Sour cream has a higher fat content than buttermilk, making it an extra-creamy buttermilk substitute. There are plenty of great sour cream desserts that use it right out of the carton, but to replace buttermilk, it needs to be thinned with milk or water to get to the right consistency. For each cup of buttermilk needed, mix 3/4 cup sour cream with 1/4 cup liquid.
The flavor of sour cream isn’t quite as sharp as buttermilk, which won’t be noticeable in baked goods. However, for dips and dressings, you may want to add a splash of fresh citrus or vinegar to perk it up.
If you need a dairy-free buttermilk substitute, try this: Combine 3/4 cup plain almond milk yogurt, 1/4 cup unsweetened almond milk and 1/2 teaspoon white vinegar. Let it stand for 5 to 10 minutes to thicken slightly, and then use it as a stand-in for 1 cup buttermilk. Unsweetened coconut milk yogurt and coconut milk can also be used for those with a nut allergy.
The lack of fat in nondairy milks and some yogurts can make the texture of more delicate baked goods a little coarse or dry, so it’s important not to overbake these treats.
Buttermilk powder is a unique buttermilk replacement. Found on the shelves at grocery stores (though it needs refrigeration after opening), it’s made from dried and ground buttermilk. To use it, the powder, depending on the brand, can either be dissolved in water or mixed into the other dry ingredients. Follow the ratios suggested on the packaging, since they vary between companies.
While buttermilk powder sounds ideal and is good in an emergency, it lacks the same rich flavor and silky texture of real buttermilk. It’s best for recipes that need only a small amount of buttermilk for tang versus those that rely on a hefty amount to create a specific batter texture.
Kefir is a tart, fermented yogurt-like drink that is very similar in taste and texture to buttermilk. Because it’s a drink, it’s not as thick as yogurt and sour cream, so it has the added benefit of not needing to be thinned. You can use the same amount of kefir as you would for buttermilk in almost any recipe. Stick with plain, unsweetened kefir so you can control the amount of added sugar in your recipe. If you have any left over after using it, you can drink it, or it can also be thickened and used as a cream cheese substitute.
Freezing buttermilk is a great idea to prevent it from spoiling before you use it. Any time you are freezing food, use freezer-proof containers or bags to prevent freezer burn. Similar to freezing milk, it’s easier to freeze smaller portions of buttermilk in ice cube trays or bags so you can thaw only what you need. Thaw it overnight in the refrigerator and whisk it well before using, as it will separate as it thaws. Buttermilk will last about one month in the freezer.
We recommend a combination of nondairy yogurt, nondairy milk and vinegar for a thicker result that is closer to real buttermilk. Nondairy milk consistencies range from thin and slightly watery to rich and creamy, like coconut milk. Many also have added sugar or are naturally sweet, which can alter how a cake bakes or browns in the oven. It may take some experimentation to find the combination you prefer, but in general, stick to unsweetened, plain nondairy products.
The best buttermilk substitutes for pancakes are yogurt (thinned out if using Greek yogurt) and milk mixed with lemon juice or vinegar. I have found that these two options are most similar in consistency to buttermilk, which makes a big difference in pancake recipes. If the batter is too runny, it won’t hold its shape when spooned onto a griddle or hot skillet; however, if it’s too thick, it won’t cook through properly.
Baking recipes are carefully created to have just the right ingredient ratios, so using a buttermilk substitute can affect how the baked good rises and its texture. Buttermilk replacements with less fat can make baked goods drier and potentially denser, with less rise. Alternatives that are runnier can create a wetter, spongelike crumb. If the recipe calls for a small amount of buttermilk, you may not even notice. For recipes with more than 1 cup of buttermilk, it’s best to wait and use the real thing.
