Easy Buttermilk Substitutes

Last updated on June 29th, 2023 at 08:17 pm

There are a number of quick and easy buttermilk substitutions already in your kitchen you didn’t know about!

Since depending on what your making you might not have buttermilk in the fridge. While buttermilk is hard to substitute there are a few options that will work perfectly.

How is buttermilk made?

Buttermilk was traditionally made during the process of making butter similar to what I did here, hence buttermilk.

But nowadays it is created by adding cultures to the milk during the fermentation process to stimulate the lactic acid that would naturally occur during the traditional process.

Why Use Buttermilk in Recipes

There are a number of recipes that call for buttermilk which when combined in most recipes adds a delicious tart flavor that makes the baked good that much tastier!

On a side note buttermilk adds a thicker consistency that some recipe calls for. While some baking recipes are given a nice additional flavor due to it. Some absolutely require it.

Just keep in mind that some recipes really heavily rely on the texture and flavor of buttermilk. In these situations it is best to use store bought buttermilk.

How to Make some Buttermilk Substitutes

To make a buttermilk substitute we need two things. A dairy and an acid.

The dairy part can be 2%, whole milk or even non-fat will do.

The acid part can be a number of options in most kitchens. The most common acid used for making buttermilk substitutes is lemon juice, since most homes have it. lime juice also works, the same with apple cider vinegar and white vinegar.

There are a number of non dairy milk or dairy free options available. Like oat milk, soy milk, and almond as well. All of these will work as well as the dairy substitutes.

But how much acid or milk should I use to substitute buttermilk?

Lets get into the individual choices for buttermilk substitute.

1. Kefir

Kefir is a fermented milk that works as a 1:1 to replace buttermilk in recipes without any change at all. Just make sure you use unflavored ones and or plain kefir, since most store bought kefirs are high in sugar.

Kefir is by far the best substitute for buttermilk as it is very close to buttermilk in flavor while also helping any baked goods rise just like buttermilk.

Replace buttermilk 1:1 with Kefir.

2. Milk and lemon juice

This is the most common and easy buttermilk substitute since most homes have fresh lemon juice (Or bottled) and 2% milk on hand. Most dairy milks will work, 2%, whole milk or even non-fat milks work even light cream can be used as well.

Replace 1 cup of buttermilk with 1 cup of milk and 1 tablespoon of lemon juice.

3. Sour cream and water

Light or full fat sour cream with 1/4 of a cup of whole milk, 2%, fat free milk or water works. Mix until smooth and use. Since sour cream has a tangy flavor just like buttermilk, it will add a similar taste as well.

Make sure not to use fat free sour cream, it won’t work.

Replace 1 cup of buttermilk with 3/4 a cup of sour cream and 1/4 cup of water.

4. Plain yogurt

Plain yogurt is an easy 1:1 for buttermilk. If you have a thicker Greek yogurt you will have to thin it out. 3/4 cups of Greek yogurt and 1/4 cups of water and mix it until it is combined.

Replace 1 cup of butter milk with 1 cup of plain yogurt.

5. Cream of tartar + milk

Cream of tartar is another option, it substitutes buttermilk. But since it is a powder you have to shake or whisk the powder into the milk until it is fully separated.

Replace 1 cup of buttermilk with 1 cup of milk and 1 3/4 teaspoon of cream of tar tar.

6. Buttermilk powder and water

Buttermilk powder is a thing but it is rare. Because most people buy the genuine article, buttermilk at their local grocery stores. Most grocery stores don’t stock it. Either way it works well in sauces and dips.

Make sure to stir the mixture well with a spoon or whisk until all the powder is dissolved.

Replace 1 cup of buttermilk with 1 cup of water and 1/4 cup of powdered buttermilk.

Dairy-Free Buttermilk Options

7. Unsweetened Almond milk

Almond milk with 1 tablespoon of vinegar or lemon juice will have the same flavor of buttermilk but not the consistency.

Replace 1 cup of buttermilk with 1 tablespoon of lemon juice or vinegar in a liquid measuring cup and fill to the 1 cup mark with almond milk.

8. Soy milk

Pour 1 tablespoon of of lemon juice or vinegar in a measuring cup and fill to the 1 cup mark, now we wait.

Let the mixture sit for 10 minutes on the counter for the acid to sour the milk. After this the mixture will work well as a homemade buttermilk substitute.

Replace 1 cup of buttermilk with 1 tablespoon of vinegar or lemon juice in a liquid measuring cup, now fill to the 1 cup mark with unsweetened soy milk. Wait for the milk to ‘sour’ for 10 minutes at room temperature.

9. Tofu water and acid

To use tofu as a substitute you must puree 1/2 of a cup of soft silken tofu and add 1/2 of a cup of water and 1 tablespoon of lemon juice or vinegar. It can be any vinegar, distilled white vinegar has a neutral taste so it will work best in more recipes.

Replace 1 cup of buttermilk with 1/2 of a cup of water, 1 tablespoon of lemon juice or vinegar and half a cup of silken tofu.

10. Coconut milk

To use Coconut milk pour 1 tablespoon of vinegar or lemon juice into a measuring cup and fill it up to 1 cup with milk. Let the mixture sit for 10 minutes at room temperature until the mixture ‘sours’.

Replace 1 cup of buttermilk with 1 tablespoon of lemon juice or vinegar in a liquid measuring cup then fill until the 1 cup mark with coconut milk. Let sit for 10 minutes at room temperature or until it turns into sour milk.

How to Store Buttermilk Substitute

Store buttermilk substitutes in a airtight container, it will last in the fridge in for up to two weeks. Make sure to use it before then.

Can You Freeze Buttermilk?

Yes you can. Just make sure you use a freezer safe container. It will last for 3 months frozen.

Spend with pennies even suggest using an ice cube tray making a number of frozen cubes making is easy to have some when you need it.

An idea came to mind when I read that. If you know you are going to use tablespoons of buttermilk in most if not all your recipes, then why not fill each individual spot with a tablespoon at a time into the individual cubes spots.

Then when the buttermilk is frozen store them in a separate freezer safe container labeled that they are tablespoons of buttermilk substitute. Just make sure your trays individual spots are able to handle a tablespoon of liquid.

Quick easy buttermilk whenever you need it.