Buttermilk is a fermented dairy product traditionally made by churning cream into butter. Today, it’s more commonly made by adding lactic acid bacteria to milk, which ferments the sugars, giving it a tangy flavor and thicker consistency.
It’s commonly used in baking to tenderize doughs and batters, and in cooking to add richness and tanginess to sauces and dressings.
Until a few years ago, I couldn’t find buttermilk where I live in Canada, so I always had to make my own at home.
For a buttermilk substitute, you’ll need milk (dairy or plant-based) or another kind of dairy product and an acidic element – usually lemon juice, vinegar, or cream of tartar.
In this guide, I’ll show you how to make 8 different alternatives to try in place of buttermilk!
8 Best buttermilk substitutes:
- Milk + lemon juice
- Milk + vinegar
- Plant-based milk + lemon juice or vinegar
- Milk + cream of tartar
- Plain yogurt + water
- Sour cream + water
- Powdered buttermilk + water
- Plain kefir
1. Milk and lemon juice
This classic substitute is my go-to when I’m in a pinch. Simply mix one cup of milk (preferably whole milk for the creamiest texture) with one tablespoon of lemon juice. Let the mixture sit for about 5 to 10 minutes until it curdles slightly, mimicking the tangy flavor of buttermilk. This substitute works wonders in recipes like pancakes, waffles, and quick breads.
2. Milk and vinegar
In my kitchen, when the craving for fluffy pancakes strikes and I realize there’s no buttermilk in the fridge, my go-to solution is milk with vinegar. You can use white vinegar or apple cider vinegar – it doesn’t really make a difference. This trusty substitute has saved the day on countless occasions, providing the perfect balance of acidity and creaminess that mirrors traditional buttermilk.
3. Plant-based milk and lemon juice or vinegar
If you need a vegan version, you can also use any non-dairy milk you have. Almond milk, soy milk, coconut milk, and oat milk can all be used. For a recipe that calls for 1 cup of buttermilk, combine 1 cup of your milk alternative with 1 tablespoon of lemon juice or vinegar and let it sit for at least 5 minutes to curdle.
4. Milk and cream of tartar
Using milk and cream of tartar as a substitute for buttermilk is a neat kitchen trick I’ve learned. To make it, I simply mix 1 cup of milk with 1 3/4 teaspoons of cream of tartar. After giving it a good whisk, let the mixture sit for a few minutes before using it in your recipe. This substitute is perfect for baked goods like biscuits and quick breads.
5. Plain yogurt and water
If you have some plain yogurt on hand, you can thin it out with a bit of water or milk until it reaches a buttermilk-like consistency. The tanginess of the yogurt adds a similar flavor profile to your recipes. I find this substitution works particularly well in marinades for meats and dressings for salads.
6. Sour cream and water
Similar to yogurt, sour cream adds a rich and tangy flavor to dishes. To substitute buttermilk with sour cream, mix it with a bit of water or milk to achieve a pourable consistency. Use equal parts sour cream and water or milk to replace buttermilk in your recipes. This substitution is fantastic for baked goods like cakes, scones, and biscuits.
7. Powdered buttermilk and water
Another great option is powdered buttermilk, which is just like traditional buttermilk without the need for refrigeration. To use powdered buttermilk as a substitute, simply mix the powder with water according to the package instructions. This option is great for those who want to keep a long-lasting buttermilk alternative on hand whenever inspiration strikes in the kitchen. Just be sure to mix it well to ensure that the powder is fully dissolved.
8. Plain kefir
Kefir is a fermented milk drink that shares similarities with buttermilk in terms of its tangy flavor and creamy texture. If you have kefir in your fridge, you can use it as a one-to-one replacement for buttermilk in recipes. Kefir works well in both sweet and savory dishes, making it a versatile alternative.
FAQs
Yes, it’s perfectly fine to use milk as a substitute for buttermilk in most recipes. While buttermilk adds a tangy flavor and acidity that may enhance certain dishes, milk can still provide moisture and richness. However, if the recipe specifically calls for buttermilk, you may want to consider using a substitute like milk + vinegar or yogurt to mimic its acidity.
Milk and vinegar are a great substitute for buttermilk! The combination of milk and vinegar creates a similar tanginess and texture to buttermilk, making it suitable for baking or cooking. However, the flavor may not be identical, so it’s always best to use actual buttermilk if possible.
Making your own buttermilk at home is simple. You can either use a commercial buttermilk starter culture or create a homemade version using milk and an acid like lemon juice or vinegar. Here’s a basic recipe:
– Pour 1 tablespoon of lemon juice or white vinegar into a measuring cup.
– Add enough milk to reach the one-cup mark.
– Stir gently and let it sit for about 5-10 minutes until it thickens slightly.
– Voila! Your homemade buttermilk is ready to use in your recipes.
Yes, Greek yogurt can be used as a substitute for buttermilk in many recipes. Greek yogurt has a thick consistency and tangy flavor similar to buttermilk, making it an excellent alternative. To substitute, mix one part Greek yogurt with one part water or milk until it reaches the desired consistency. This mixture can be used as a replacement for buttermilk in baking, marinades, dressings, and more.
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