Easy Buttermilk Substitute

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5 from 23 votes
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Learn How to Make Buttermilk with just two ingredients for a buttermilk substitute for cooking and baking! Helpful guide with more substitutes, along with dairy-free and vegan options.

Glass measuring cup with milk, glass bowl with vinegar, and measuring spoons sit on a marble countertop.

Buttermilk is one ingredient that I love to have on hand. But, sometimes, I think I have plenty in the fridge, only to realize that I donโ€™t. And if Iโ€™ve got the urge to make a Caramel Cake and Iโ€™m out of buttermilk, then Iโ€™m making my own!

It is easy to do and only takes two ingredients that work perfectly in baking and cooking. It tastes just like store-bought buttermilk!

What is Buttermilk?

Traditionally, it was the leftover liquid from churning cream to make butter. This is now referred to as traditional buttermilk. What you buy in the grocery stores is now cultured, produced by adding cultures to milk during fermentation to simulate the lactic acid that would naturally occur in the traditional kind.

Buttermilk adds a rich, tangy flavor and a thicker consistency than other kinds of milk. It works to tenderize meat and vegetables. The lactic acid also reacts with other ingredients like baking powder and baking soda in recipes and acts as a leavening agent. This helps batters and doughs to rise and be more tender.

Hereโ€™s how youโ€™ll make a simple homemade buttermilk substitute for baking or cooking:

Ingredients

  • 1 cup milk + 1 tablespoon vinegar (distilled white vinegar or apple cider vinegar)
  • 1 cup milk + 1 tablespoon lemon juice

How to Make Buttermilk Substitute

The simplest way to make your homemade buttermilk substitute:

  1. Add a tablespoon of fresh lemon juice or vinegar to a cup of regular or dairy-free milk.
  2. Allow the milk to sit for about 5 minutes to thicken. You can expect it to appear to be slightly curdled.
  3. Stir the mixture to combine and use where buttermilk is needed in your recipe. The texture and consistency will be very similar to traditional buttermilk once itโ€™s mixed as described.

You can use either combination Iโ€™ve provided above to make one cup of homemade buttermilk substitute. If you need more or less buttermilk, you can quickly scale the recipe to fit your desired amount.

Also, reference Other Homemade Buttermilk Substitutes to follow.

Cup of milk with a lemon next to it to make homemade buttermilk substitute.

Other Substitutions for Buttermilk

You can use a few different homemade substitutions when a recipe calls for buttermilk. Pick the option that works for you based on what you have available.

Each of these substitutions equals 1 cup of buttermilk:

  • 1 cup plain yogurt or Greek yogurt
  • 1 cup plain kefir
  • ยพ cup sour cream + ยผ cup water or milk
  • 1 cup milk + 1 3/4 teaspoons cream of tartar
  • 1 cup water + 1/4 cup buttermilk powder

Make Dairy-Free and Vegan Buttermilk Substitutes

You can also make an easy dairy-free buttermilk substitute in your recipes. This is perfect for those with dairy allergies or who need a vegan buttermilk substitution.

To make a dairy-free and/ or, use your favorite non-dairy milk such as almond milk, soy milk, coconut milk, rice milk, or oat milk in place of the store-bought buttermilk called for in the recipe! Itโ€™s that easy!

  • 1 cup buttermilk = 1 cup non-dairy milk (coconut, soy, rice, oat, almond) + 1 tablespoon  lemon juice
  • 1 cup buttermilk = 1 cup non-dairy milk (coconut, soy, rice, oat, almond) = 1 tablespoon vinegar (distilled white vinegar or apple cider vinegar)

Then, follow the same recipe steps as those for regular dairy milk.

Storage Tips

To store. Place in an airtight container and store in the refrigerator for up to two weeks.

To freeze. Spoon any unused buttermilk substitute into an ice cube tray with a tablespoon. Place the tray into the freezer until frozen well, about an hour. Remove from the freezer and dispense the frozen cubes into a freezer-safe container. Freeze for up to 3 months.

Glass measuring cup with milk and glass bowl with vinegar to make buttermilk substitute.

Ways to Use Buttermilk

Adds Flavor

It adds a rich, tangy flavor to dishes like salad dressings and dips.

Tenderizes

Itโ€™s great for soaking meats and vegetables to make them more tender before cooking, generally frying.

Leavens Baked Goods

It reacts with other chemical leavening agents in recipes to produce gas bubbles, which then help cakes, cookies, and other baked goods to rise.

Hereโ€™s how to make my easy buttermilk substitute. I hope you find this helpful!

How to Make Buttermilk

5 from 23 votes
Learn How to Make Buttermilk with just two ingredients for a buttermilk substitute for cooking and baking! Helpful guide with more substitutes, along with dairy-free and vegan options.
Prevent your screen from going dark
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup

Ingredients

  • 1 cup whole milk, or 2% or 1%
  • 1 tablespoon vinegar , or lemon juice

Instructions 

  • Pour milk into a glass measuring cup. Add vinegar OR lemon juice and allow to sit for about 5 minutes before use. You can expect it to appear curdled. Stir it and then use as you would store-bought buttermilk.

Notes

The recipe may be increased or decreased proportionately.

Additional Buttermilk Substitution options:

  • 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt
  • 1 cup buttermilk = 1 cup plain kefir
  • 1 cup buttermilk = ยพ cup sour cream + ยผ cup water or milk
  • 1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar
  • 1 cup buttermilk = 1 cup water + 1/4 cup buttermilk powder

Dairy-Free Buttermilk:

For dairy-free buttermilk, substitute your preferred non-dairy milk (coconut milk, soy milk, almond milk, rice milk, oat milk, etc.) with the whole milk called for in the recipe. 

Video

Nutrition

Serving: 1cup | Calories: 149kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 366mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 301mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




85 Comments

  1. Libby Webb says:

    If youโ€™re making a larger batch say 8 cups of buttermilk, should you let it sit longer than 10 minutes? Just wondering as the batch size grows, should you allow for more time? Thanks! 

    1. Robyn Stone says:

      Hi Libby,
      Iโ€™ve not made that much at one time so Iโ€™m not certain of the exact time it will take for it. I usually make a smaller amount as I need it for a recipe. Thanks!

    2. Katherine Horton says:

      Can you use heavy cream to make the buttermilk

    3. Robyn Stone says:

      Yes, you can use heavy cream to make the buttermilk, Katherine.

    4. Bob says:

      Sorry, how is this vegan, exactly?

    5. Robyn Stone says:

      Bob, there is a section in the post How to Make Dairy-Free and Vegan that explains how to use dairy free milk substitutes.

  2. Cathy Mutvic says:

    Can you substitute the buttermilk with sour cream?

  3. Barbara Curp says:

    Why not use the very convenient powdered buttermilk available in the bake aisle. Long shelf life and easy to use. Great pancake recipe on label! I have used it for years in all recipes.

    1. Abiola says:

      Buttermilk is actually expensive in my country and I have never heard of powdered buttermilk before. This recipe is great for us who canโ€™t afford or dont have access to the real thing.

  4. Charlene C Clevenger says:

    Is homemade buttermilk good to use in your hush puppies

    1. Robyn Stone says:

      You can use this buttermilk substitute anywhere you would use buttermilk. Enjoy Charlene! Thanks!

    2. Karin says:

      Can I add cheese to this buttermilk recipe to make cheese biscuits?

    3. Robyn Stone says:

      You may want to try my Cheddar Biscuit Recipe, Karin.

  5. Maria says:

    5 stars
    How long does this buttermilk last? Btw this substitute was perfect!

  6. Mae says:

    Can i use almond breeze (unsweetened) instead? With the lemon juice? Iโ€™m lactose intolerant, but still want the great benefits.

    1. Robyn Stone says:

      Iโ€™ve never tried to make buttermilk with almond milk, Mae, so I canโ€™t say how it turns out. I do know that this Homemade Buttermilk Substitute recipe works with Lactaid milk (lactose free milk). I hope this helps! Thanks Mae!

  7. Jannie Lovoi says:

    5 stars
    Best substitute recipe for buttermilk ever!!!

    1. Robyn Stone says:

      Iโ€™m so happy it worked so well for you Jannie! Thanks!

  8. Gina S says:

    5 stars
    Iโ€™ve always used the vinegar method. Is fresh lemon juice just as effective? Is there a difference for example using lemon is better for cakes? Thanks!

    1. Robyn Stone says:

      I use lemon juice often when I need to make this, Gina, and I love the results. Thanks!

  9. Lynn AA says:

    5 stars
    Easy. Worked just fine. Convenient substitte for the real thing, and no waste!

    1. Robyn Stone says:

      Glad to hear it, Lynn! Thanks! xo

  10. Audree Adam says:

    Hi !
    Iโ€™m wondering if thereโ€™s any substitution without cow milk (never heard this expression in English, but in French, we say โ€œlait de vacheโ€ which translates to โ€œcow milkโ€). Is there any buttermilk substitution I could make with almond milk, soy milk, etc., I thought maybe coconut milk because itโ€™s richer? 

    Thanks! And, by the way, I love your website ๐Ÿ™‚ 

    1. Robyn Stone says:

      Hi Audree,
      Iโ€™ve not tried buttermilk substitute made from either of those other milks, so I canโ€™t say how they would taste. Thanks so much for your comment โ€“ so glad to hear you enjoy the site. Nice to have you here! xo