You cast your eyes over the list of ingredients in this new recipe you’re trying and lo and behold, there’s that darned buttermilk. You don’t have any buttermilk; in fact, you never buy buttermilk because there are very few baking recipes that use it and who wants an almost-full quart of buttermilk sitting in the back of the fridge making you feel guilty for contributing to food waste? So you sigh and turn to another recipe: one without buttermilk. But is there an easy substitute for buttermilk — something you already have in your kitchen?
First, let’s clarify what buttermilk is, exactly. Traditional buttermilk is the thin, watery liquid left over after cream is churned into butter. It’s not commonly available in grocery stores — and hasn't been since the 1920s, when it was supplanted by our present-day cultured buttermilk, low-fat or skim milk that’s been inoculated with milk-friendly bacteria to thicken it and make it sour.
Many of the recipes you see calling for buttermilk are classics: pancakes, biscuits, cake. Buttermilk was a readily available ingredient (and one not to be wasted) back when butter-making was a common household task. Prized for its leavening ability when paired with baking soda, it was the basis of many a light and fluffy pancake and cloud-like biscuit.
Today, buttermilk isn’t a pantry staple for most of us, but rather something you purchase for one particular recipe. Which brings us back to where we started: If you don’t want to buy a quart of buttermilk, what can you substitute?
Here are the most common suggestions:
- 1 tablespoon vinegar or lemon juice mixed into 1 cup of milk. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles.
- 1 3/4 teaspoons cream of tartar mixed with 1 cup of milk.Shake until the cream of tartar dissolves.
- Sour cream thinned with milk or water to the consistency of heavy cream.
- Plain unsweetened kefir.
- Yogurt thinned with milk or water to the consistency of heavy cream.
Best substitute for buttermilk: The tests
I decided to try several of these options in pancakes, biscuits, and a favorite buttermilk cake.
First off, I eliminate kefir (not a pantry staple) and sour cream (similar enough to Greek yogurt).
I also cross standard yogurt off the list, because how easy is it to find “un-Greek” yogurt these days? Scanning the shelves in my local supermarket I find one small section of plain yogurt — in quart-sized containers. Heck, I might as well buy a quart of buttermilk as plain yogurt.
But thick Greek yogurt — it’s ubiquitous. And many of you probably keep a container or two in your fridge most of the time for snacking, mixing with granola, or whipping up a smoothie.
From previous pancake experiments in our test kitchen, I know that Greek yogurt mixed 1:2 with 1% or skim milk (one part yogurt, two parts milk) yields the best results. It's also an easy ratio: mix one small container (5.3 ounces) of Greek yogurt with 1 1/3 cups of milk to yield 2 cups of buttermilk substitute.
So I test milk with vinegar, milk with cream of tartar, and thinned Greek yogurt against the control: buttermilk. While I'm at it, I take a step back and decide to test the easiest substitution of all: plain 1% milk in place of buttermilk.
Let's look at the results.
What to substitute for buttermilk in biscuits
My first test, Baking Powder Biscuits, turns out to be a harbinger of things to come: all of the biscuits rise nicely and brown well. On sampling, their texture is the same — but the flavor of the buttermilk biscuits is best, a slight tang mixed with a hint of sweetness (is it the milk solids?). The yogurt biscuits taste almost as good. The vinegar and cream of tartar biscuits seem to lack depth of flavor, while the plain milk biscuit simply tastes flat.
Winner: Buttermilk
Runner-up: Greek yogurt mixed with milk
What to substitute for buttermilk in pancakes
Substituting anything for buttermilk in Buttermilk Pancakes certainly belies the recipe's name. But aside from that, I notice results very similar to the biscuit experiment. The texture and browning of each of the pancake batches are similar — with the exception of the plain milk pancake, which rises less. But when it comes to flavor, the buttermilk and yogurt pancakes are neck and neck, with the others lagging slightly behind.
Winner: Buttermilk and Greek yogurtmixed with milk (tie)
What to substitute for buttermilk in cake
This Farmhouse Buttermilk Cake recipe is an old favorite of mine. The photo above doesn't do it justice; I was out of pecans so substituted walnuts, and then didn't chop them finely enough (rush, rush!). But this tender, golden cake, topped with its buttery, nut-laden syrup, is a true crowd-pleaser.
Compared to biscuits and pancakes, with their simple ingredients, this cake is complex: brown sugar, butter, vanilla, and nuts all contribute to the flavor profile. And because of that, the subtle, layered flavor of buttermilk in the cake is lost; you'll do just as well using any of the substitutes.
That is, with the exception of plain 1% milk. This old-fashioned cake is leavened with baking soda. Using plain milk, which lacks buttermilk's acidity, results in a darker-colored, denser cake.
Winner: All suggested options except plain milk
How to substitute for buttermilk: Your takeaways
- The shorter a recipe's ingredient list, the less successful a buttermilk substitute will be. Buttermilk's flavor is tangy but not strong, and its rich under notes are subtle. When paired with just a few simple ingredients (e.g. flour, perhaps an egg, fat), buttermilk's flavor is starkly apparent. When set against other competing flavors, though, buttermilk tends to disappear. So in cakes or quick breads, with their sugar and spice, buttermilk substitutes work well — though don't opt for substituting plain milk in recipes using baking soda.
- Building on that fact, the less buttermilk in a recipe, the easier it is to use a substitute. If your chocolate cake recipe calls for 1/4 cup buttermilk, don't sweat it; even using plain milk will probably be OK.
- In simple recipes where buttermilk's flavor may be front and center, your top substitute will be Greek yogurt mixed with milk. With its similar fermented, nuanced flavor, thinned yogurt steps in nicely for buttermilk.
- In recipes where buttermilk is the main ingredient (e.g., homemade buttermilk ranch dressing, cold buttermilk soup), it's best to spring for cultured buttermilk.
One last note about liquid buttermilk: If you buy a quart and don't use it up, you can always freeze it in 1/2-cup (or your preferred size) portions. It'll probably separate when you thaw it, but no worries; it's fine to use.
Now, what about dried buttermilk powder? I didn't include it in my testing results as, again, it's not an ingredient you'd likely stock in your pantry on a regular basis (unless you're an inveterate buttermilk baker). But it works as well as the "soured milk" options (milk + vinegar or cream of tartar). While lacking real buttermilk's rich flavor, it does react well with leaveners and help provide a good rise.
Speaking of biscuits, my fellow blogger Kye did a comprehensive test of different fat/liquid combinations in biscuits. (Spoiler alert: Her favorite biscuits include butter and buttermilk). For Kye's complete results, see Fats and liquids in biscuits: choosing your favorite texture.
Cover photo by Jennifer Bakos
FAQs
How to substitute for buttermilk? ›
SUBSTITUTE FOR BUTTERMILK IN BAKING
Measure one tablespoon of white vinegar or lemon juice into a liquid measuring cup. What is this? Add in a scant cup of milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
SUBSTITUTE FOR BUTTERMILK IN BAKING
Measure one tablespoon of white vinegar or lemon juice into a liquid measuring cup. What is this? Add in a scant cup of milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
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.
What is a substitute for 1 2 cup of buttermilk? ›½ cup buttermilk = 1 ½ teaspoon lemon juice/vinegar + milk to fill to ½-cup line. ¼ cup buttermilk = ¾ teaspoon lemon juice/vinegar + milk to fill to ¼ cup line.
How do I substitute 1 2 cup of sour cream for buttermilk? ›Here's a baking rescue: For each cup of sour cream needed in muffins, cakes and the like, you can sub in 1-1/3 cups buttermilk while decreasing the liquid called for in the recipe (such as juice, milk or water) by 1/3 cup. For 1/2 cup of sour cream, use 2/3 cup buttermilk and cut the liquid by a scant 3 tablespoons.
Can I substitute heavy cream for buttermilk? ›In most cases, any milk product will or can work as your base for buttermilk substitutes. Heavy cream is actually my preferred base milk product when making my buttermilk alternatives at home. I find that the creamy texture with the tangy flavor is best achieved with my heavy cream and lemon juice method.
How much vinegar to milk for buttermilk? ›Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.
What does buttermilk do for baking? ›Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.
Can I use baking soda instead of buttermilk? ›To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by 2 teaspoons, and replace with 1/2 teaspoon of baking soda.
Can I use half-and-half instead of buttermilk? ›Half and half makes the best homemade buttermilk substitute, with whole milk as an excellent second choice. But any plain milk substitutes will work in a bind.
Can you use half-and-half to make buttermilk? ›
All you need is milk or half-and-half and a lemon or a bottle of vinegar. Just remember that buttermilk adds a nice tanginess to dressings, batters, and baked goods so making your own is the best option when you're in a pinch.
Can I use evaporated milk instead of buttermilk? ›A great alternative to buttermilk to give your recipes that desired tang when you don't have buttermilk on hand.
What can I substitute for 1 4 cup buttermilk? ›- 1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice.
- 1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice.
- 1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice.
What's the difference between milk and buttermilk? Cow's milk is a fresh dairy product. Buttermilk is a fermented liquid that's created by culturing and fermenting milk products or by straining off the liquid that results from churning butter.
Is buttermilk the same as sour milk? ›Sour milk is not the same as buttermilk.
Buttermilk is either purposefully cultured to get a sour taste or is the byproduct of butter making.
If you don't have buttermilk in the refrigerator, you can make a buttermilk substitute with 2% milk or whole milk (or almond milk or soy milk for a non-dairy buttermilk substitute) and just a few simple, inexpensive ingredients.
How much buttermilk equals 1 cup sour cream? ›Sour Cream Substitute: Buttermilk
Use ¾ cup buttermilk for every 1 cup of sour cream called for in a recipe. Unfortunately, buttermilk isn't a great option if you're looking to spoon something over chili or give your baked potato some tang—it's too thin to dollop.
Milk that has gone sour on its own is spoiled and is unsafe to use. To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using.
Is heavy whipping cream the same as buttermilk? ›While both heavy cream and buttermilk are popular milk derivatives used in a variety of cooking regimen, especially baking, heavy cream contains more fat whereas buttermilk has a lower fat content. And because buttermilk is low in fat, it would be difficult to make whipped cream from buttermilk alone.
Are buttermilk and heavy whipping cream interchangeable? ›While buttermilk is actually lower in fat than whole milk, its thicker consistency makes it a good substitute for heavy cream in your baked goods.
Is heavy cream the same as heavy whipping cream? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
What is the ratio of baking soda to buttermilk? ›The soda has another important role in recipes with buttermilk. It neutralizes the sour taste of the milk. Thus I proportion my soda to neutralize the buttermilk (1/4 tsp. soda per cup of milk.)
Why don't milk and vinegar mix? ›Milk curdles when mixed with vinegar because the acid from the vinegar causes the protein molecules in milk to come together to form visible solids. The solids float in the clear whey, forming curdled milk.
How long does it take for milk to sour with vinegar? ›In a jar or a small bowl, combine milk with vinegar or strained lemon juice. Stir and let it sit until the mixture thickens or curdles, about 15 minutes, or a few minutes more.
What does buttermilk do to a cake mix? ›Buttermilk gives your cakes a more tangy flavor. Because it's acidic, it can easily break down gluten in your cake, which makes your cake softer and more moist. The flavor of it isn't too noticeable, but we love the subtle tang it gives to this cake.
What taste does buttermilk add to cooking? ›We use buttermilk in some baked goods, as it adds a subtle tang and increases the rise when it interacts with baking soda. We also use it to brine chicken before frying and as a base for several other meat marinades.
Does buttermilk change the taste of cake? ›Improves texture – buttermilk improves texture and tenderizes cake. Helps leavening – buttermilk helps leaven a cake. Prevents overcooking – Buttermilk prevents overcooking baked goods. Adds flavor – buttermilk adds flavor and taste.
Does buttermilk make a difference in baking? ›Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a baker's dream. It's helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate.
Can I use cream of tartar instead of buttermilk powder? ›Add 2 teaspoons of cream of tartar to 1 cup of milk. Mix well until it forms a paste. Use as a substitute for ¼ cup of buttermilk powder. This works best for baked goods like cakes and biscuits.
Can I use Greek yogurt instead of buttermilk? ›In simple recipes where buttermilk's flavor may be front and center, your top substitute will be Greek yogurt mixed with milk. With its similar fermented, nuanced flavor, thinned yogurt steps in nicely for buttermilk.
How much milk can I substitute for buttermilk? ›
For 1 cup buttermilk in baked recipes, use 1 cup milk plus 1-1/2 teaspoons cream of tartar.
What is buttermilk made out of? ›It's made up of water, milk proteins, milk sugars (lactose) and a small amount of fat (about as much as low-fat milk).
What is a substitute for buttermilk in Pioneer Woman? ›You measure out 1 tablespoon of lemon juice (or vinegar) and add milk to equal 1 cup to replace 1 cup of buttermilk. Let the mixture rest for 5–10 minutes, then use like buttermilk.
What is difference between half and half and heavy whipping cream? ›According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.
What is a substitute for buttermilk in chicken? ›Can you use milk instead of buttermilk to make fried chicken? If you don't have buttermilk on hand, use milk and add 1 teaspoon of lemon juice or vinegar per cup of milk. This is a great substitute for buttermilk.
Can I substitute sour cream for buttermilk in baking? ›Sour cream can also be used as a buttermilk substitute. It is pretty similar to the method for using plain yogurt. However, I add slightly more milk since sour cream tends to be thicker than plain yogurt (unless you're using Greek yogurt).
What happens if you use evaporated milk instead of milk? ›For a creamy taste without the cream, try evaporated (canned) milk! Evaporated milk is made by removing water from fresh milk and then heating it. Heating the milk gives it the creamy, slightly cooked taste and darker colour. When mixed with an equal amount of water, it can be substituted for fresh milk in recipes.
How much buttermilk powder to make 1 cup of buttermilk? ›For one cup of liquid buttermilk, mix 3 Tbsp Buttermilk Powder to 7.5 oz. water. Store in a cool, dry place. We do not recommend refrigeration or freezing.
How do I substitute almond milk for buttermilk? ›Simply stir together your favorite dairy-free milk (we like almond or oat milk) with lemon juice or apple cider vinegar. Let it sit for a few minutes, and the mixture should curdle slightly from the acidity. It won't thicken quite like buttermilk, but it has a similar effect in recipes!
What is a dairy free substitute for buttermilk? ›- Vegan Sour Cream.
- Vegan Yogurt.
- Apple Cider Vinegar.
- Lemon Juice.
- Cashew Cream.
- Cream of Tartar.
- Tofu.
Why is buttermilk better than milk for baking? ›
Thanks to its acidity, buttermilk helps break down long strands of gluten and proteins in baked goods. That means every recipe that uses a splash of buttermilk is just a bit more tender than those that call for regular milk or water.
Does buttermilk taste like sour milk? ›Buttermilk is a fermented milk that is slightly sour and tangy, not unlike sour cream or yogurt.
What the heck is buttermilk? ›Simply put, it's the liquid that is leftover after churning butter (a low-fat and high-protein substance that ferments to the point of tartness). That's the traditional method, which some people still use. But today most commercial buttermilk is made by dairy processing plants injecting enzymes into low-fat milk.
What happens if you use milk instead of buttermilk? ›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.
Is sour cream or buttermilk better in a cake? ›You can always substitute milk in your cake recipe with buttermilk to add that extra flavor and texture to the cake. Sour Cream will add more fat to the recipe and will make the cake dense and heavy. So, you should be careful while adding sour cream to your cake batter.
What can I use instead of 1 4 cup buttermilk? ›- 1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice.
- 1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice.
- 1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice.
What's the difference between milk and buttermilk? Cow's milk is a fresh dairy product. Buttermilk is a fermented liquid that's created by culturing and fermenting milk products or by straining off the liquid that results from churning butter.
How much milk and vinegar for buttermilk? ›Add an acid: For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.
Why is buttermilk used in baking? ›Buttermilk is traditionally a drink, but is more often used in baking now. When used with baking soda, it reacts to form carbon dioxide, thus helping mixtures such as soda bread, rolls, scones and waffles to rise. It's also used as a marinade, as the acidity can help to make meat more tender and flavourful.
How much plain yogurt to substitute for buttermilk? ›How to substitute buttermilk with yogurt? Yogurt works best when substituted for buttermilk in a 1-to-1 ratio. That is, if a recipe calls for 1 cup buttermilk, you can simply replace it with 1 cup of plain yogurt.
Can I use almond milk instead of buttermilk? ›
Instructions. In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won't thicken like buttermilk, but it has a similar effect in recipes. Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk.
Is buttermilk and heavy cream the same thing? ›What's the difference between buttermilk and heavy cream? Despite the fact they're both made by doing stuff to milk, buttermilk and heavy cream are very different. You make buttermilk by inducing fermentation in milk with lactic acid. Heavy cream, on the other hand, comes from skimming the fat from unhomogenized milk.