The Best Buttermilk Substitutes
Out of buttermilk? Learn how to easily make your own using milk and lemon juice or vinegar, or substitute with yogurt and kefir.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| Milk + Lemon Juice/Vinegar | 1 Tbsp acid + just under 1 cup milk | pancakes, cakes, biscuits |
| Plain Yogurt | 1 cup yogurt (or 3/4 cup Greek + 1/4 cup water) | marinades, heavy cakes |
| Kefir | 1 cup kefir | all baking |
| Vegan Milk + Acid | 1 Tbsp vinegar + 1 cup soy milk | vegan baking |
Why Buttermilk is Essential in Baking
Buttermilk is a magical ingredient in the baking world. Traditionally, it was the slightly sour liquid left behind after churning butter. Today, commercial buttermilk is made by fermenting regular milk with lactic acid bacteria. This acidity is the key to its power. When buttermilk reacts with a base like baking soda, it produces carbon dioxide gas, which gives your pancakes, biscuits, and cakes an incredibly tender, fluffy, and light texture. Additionally, the mild tanginess of buttermilk breaks down gluten strands, ensuring your baked goods remain soft rather than tough and chewy.
The Classic DIY Method: Milk + Acid
The most common and accessible substitute for buttermilk is a quick homemade mixture of regular milk and an acid. You can use either fresh lemon juice or distilled white vinegar. To make 1 cup of buttermilk substitute, measure 1 tablespoon of lemon juice or vinegar into a liquid measuring cup, then add enough milk (whole or 2% works best) to reach the 1-cup line. Stir the mixture gently and let it sit at room temperature for 5 to 10 minutes. You will notice the milk beginning to curdle and thicken slightly. While it won’t be as thick as commercial buttermilk, it provides the exact same acidic environment needed to activate baking soda.
Greek Yogurt or Plain Yogurt
If you happen to have plain yogurt or Greek yogurt in your fridge, you have an excellent buttermilk replacement. Yogurt shares the same lactic acid profile as buttermilk, providing both the tang and the tenderizing qualities. However, yogurt is significantly thicker. To use plain yogurt, you can usually substitute it in a 1:1 ratio. If you are using thick Greek yogurt, you will need to thin it out to mimic the consistency of buttermilk. A good rule of thumb is to mix 3/4 cup of Greek yogurt with 1/4 cup of water or regular milk to replace 1 cup of buttermilk.
Kefir: The Closest Match
Kefir is a fermented milk drink that is remarkably similar to buttermilk in both taste and consistency. It contains a complex mixture of bacteria and yeast, resulting in a tart, tangy flavor and a slightly effervescent, pourable texture. Because kefir’s consistency is almost identical to commercial buttermilk, you can substitute it exactly 1:1 in any recipe, from marinades for fried chicken to delicate red velvet cakes. Just ensure you are using unflavored, plain kefir, as fruit-flavored versions will alter the taste of your recipe.
Vegan Alternatives
If you need a dairy-free or vegan buttermilk substitute, the DIY milk and acid method works perfectly with plant-based milks. Unsweetened soy milk and almond milk are the best choices because their protein structures allow them to curdle nicely when mixed with acid. Simply add 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of soy milk and let it sit for 10 minutes. Oat milk can also be used, but it won’t thicken as noticeably. Alternatively, you can use plain, unsweetened vegan yogurt thinned with a little water.
Conclusion
Running out of buttermilk should never stop you from baking. Whether you use the classic milk and vinegar trick, thin out some Greek yogurt, or pour a cup of kefir, these substitutes provide the crucial acidity and moisture your recipes demand. Your pancakes will still be fluffy, and your biscuits will still rise beautifully.