The quickest buttermilk substitutes
If a recipe calls for buttermilk and you don't have it, you can make a substitute in minutes using milk and an acid. The two most reliable options are milk mixed with lemon juice or milk mixed with white vinegar. Both work because the acid curdles the milk slightly, mimicking buttermilk's tangy flavor and thinner consistency.
For one cup of buttermilk, stir one tablespoon of lemon juice or white vinegar into one cup of regular milk (whole, 2%, or skim all work). Let it sit for five to ten minutes until it looks slightly curdled and thickens a little. Use it right away in your recipe. The result is nearly identical to real buttermilk in baked goods, pancakes, and marinades.
Key Takeaways
- Mix one tablespoon of lemon juice or white vinegar with one cup of milk and wait five to ten minutes to make an when ready buttermilk substitute.
- Plain yogurt thinned with water works well in baking and adds moisture, though it produces slightly denser results than buttermilk.
- Sour cream mixed with water creates a substitute closer to buttermilk's consistency and works in most recipes that call for it.
- For savory dishes like marinades or salad dressings, Greek yogurt or sour cream can replace buttermilk without thinning.
- Avoid using these substitutes in recipes where buttermilk is the main flavor, such as buttermilk pie or buttermilk biscuits meant to taste tangy.
Yogurt and water for baking
Plain yogurt mixed with water is a solid substitute when you want a dairy product that's already tangy. Use one cup of plain yogurt thinned with about one-quarter cup of water, stirring until it reaches a pourable consistency similar to buttermilk. This works especially well in cakes, muffins, and quick breads.
The main trade-off is texture: yogurt-based batter tends to produce slightly denser, moister results than buttermilk does. This is usually not noticeable in chocolate cakes or spiced breads, but it can matter in delicate angel food cakes or recipes where a light crumb is essential. Greek yogurt requires more water to thin it out—start with one-half cup of water per cup of yogurt and adjust as needed.
Sour cream thinned with water
Sour cream is thicker than buttermilk, so it needs to be diluted. Mix one cup of sour cream with one-quarter to one-half cup of water, stirring until it pours easily. This substitute is closer to buttermilk's actual consistency and works well in pancakes, waffles, and biscuits.
Sour cream has a sharper tang than buttermilk, so the flavor will be slightly more pronounced. In most recipes this is fine, but taste-sensitive applications like buttermilk pie may taste noticeably different. The substitute works best in recipes where buttermilk is one ingredient among many rather than the star flavor.
Greek yogurt for savory dishes
If you're making a marinade, salad dressing, or sauce that calls for buttermilk, Greek yogurt can replace it without any thinning. Use it one-to-one in the recipe. Greek yogurt is thicker and tangier than buttermilk, so it won't change the texture of a marinade or dressing, and the extra tang often improves savory applications.
This substitution works less well in baking because the thickness will throw off your liquid-to-dry ratio. For baked goods, stick with the thinned yogurt or sour cream options instead. In fried chicken marinades, ranch dressings, and cucumber salads, Greek yogurt is often an upgrade over buttermilk.
Milk with cream of tartar
Cream of tartar is a baking ingredient that can acidify milk without changing its flavor as much as lemon juice or vinegar does. Mix one cup of milk with one-quarter teaspoon of cream of tartar, stir well, and let it sit for a few minutes. This produces a buttermilk substitute with a milder tang.
This option is useful if you're sensitive to the flavor of vinegar or lemon in your baked goods, or if you're making something where a subtle tang is better than a pronounced one. Cream of tartar is inexpensive and keeps for years in the pantry, so it's worth having on hand if you bake regularly.
When to use a substitute versus buying buttermilk
Homemade substitutes work well in most recipes, but there are situations where real buttermilk is worth buying. If you're making something where buttermilk is the main flavor—buttermilk pie, buttermilk biscuits meant to taste tangy, or buttermilk pancakes—a substitute will taste noticeably different. The same is true for recipes that rely on buttermilk's specific chemical reaction with baking soda to rise properly.
Most everyday baking—chocolate cakes, cornbread, fried chicken, waffles—works fine with a substitute. If you bake with buttermilk often, buying a quart is more economical than making substitutes each time. Buttermilk keeps for two to three weeks in the refrigerator, so you can use it gradually. If you rarely bake, a substitute is faster and wastes nothing.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Regular milk alone won't work because it lacks buttermilk's acidity and tangy flavor. You need to add an acid—lemon juice, vinegar, or cream of tartar—to create the right chemical environment for baking. Plain milk will produce flat, dense results in recipes that depend on buttermilk's reaction with baking soda.
Does the type of vinegar matter?
White vinegar and apple cider vinegar both work. Avoid balsamic or red wine vinegar because they add color and strong flavor. White vinegar is neutral and won't change the taste of your recipe. Apple cider vinegar works but has a slightly fruity note that some people notice in delicate baked goods.
Can I use almond milk or oat milk as a buttermilk substitute?
Yes. Mix one tablespoon of lemon juice or vinegar with one cup of unsweetened almond milk or oat milk and let it sit for five to ten minutes. The result works in most baking recipes. Sweetened plant-based milks can make baked goods overly sweet, so stick with unsweetened versions.
How long does a homemade buttermilk substitute last?
Use it when ready after making it. The acid-milk mixture doesn't store well and will separate if left sitting. Make it fresh each time you need it—the whole process takes less than ten minutes.
What if my recipe uses buttermilk in a marinade?
For marinades, Greek yogurt, sour cream, or even regular yogurt thinned with water all work well. The acidity and tang matter more than the exact consistency in a marinade. Greek yogurt is often the best choice because it clings to meat better than thin buttermilk does.