Buttermilk Substitute: 6 Easy Swaps (Milk + Lemon and More)
Published · 4 min read
The quickest buttermilk substitute is 1 cup (240 ml) of milk plus 1 tablespoon of lemon juice or white vinegar, left for 5–10 minutes. It curdles slightly and has the acidity your recipe needs to react with baking soda.
6 buttermilk substitutes (for 1 cup / 240 ml)
| Substitute | How to make it | Best for |
|---|---|---|
| Milk + lemon juice | 1 cup milk + 1 tbsp lemon juice, rest 5–10 min | Pancakes, cakes, biscuits |
| Milk + vinegar | 1 cup milk + 1 tbsp white or apple cider vinegar, rest 5–10 min | Any baking, marinades |
| Plain yogurt | ¾ cup yogurt + ¼ cup milk or water | Muffins, quick breads |
| Kefir | Use 1:1 | Everything, closest in taste |
| Sour cream | ¾ cup sour cream + ¼ cup water | Dense cakes, dressings |
| Milk + cream of tartar | 1 cup milk + 1¾ tsp cream of tartar | Baking when you have no lemon |
Tips
- Whole or 2% milk works best. Skim milk gives a thinner result.
- Plant milk works too. Soy and oat milk curdle well with lemon; almond milk curdles less but still adds acidity.
- For fried chicken marinades, thinned yogurt clings better than soured milk.
Try it in protein pancakes or banana bread. Missing something else? See our baking substitution chart.
Questions
How do I make buttermilk from regular milk?
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup (240 ml) of milk, wait 5–10 minutes until it thickens slightly, then use it 1:1.
Can I use yogurt instead of buttermilk?
Yes. Thin ¾ cup (180 g) plain yogurt with ¼ cup (60 ml) milk or water for 1 cup of buttermilk.
Does the substitute work in pancakes and biscuits?
Yes. Soured milk and thinned yogurt react with baking soda just like buttermilk, so pancakes, biscuits and cakes still rise.
