Let’s talk about buttermilk. More specifically, let’s talk about how I never have buttermilk in the refrigerator when I need it. Wwhhyy!?
What is buttermilk? Buttermilk is a slightly sour milk. The sourness of buttermilk comes from acids in the milk, most notably, lactic acids. Because the proteins in buttermilk are curdled, buttermilk is slightly thicker than regular milk, but not quite as thick as cream. Buttermilk is also usually much lower in fat than regular milk and cream.
Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk. Many dairies also add tiny yellow colored flecks of butter to simulate, well… buttermilk.
Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a baker’s dream. It’s helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate. We talked about this in-depth in Baking 101: The Difference Between Baking Soda and Baking Powder.
What if you’re plum out of buttermilk? There are solutions…. let’s talk.
The Best Buttermilk Substitutes
Milk and Lemon or Vinegar
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren’t necessary.
Milk and Yogurt
Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.
Milk and Cream of Tartar
Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.
Non-Dairy Option: Almond Milk and Yogurt (with a splash of vinegar)
Stir 1/4 cup almond milk into 3/4 cup almond milk yogurt. Add a splash (about 1/2 teaspoon) vinegar to the mixture and stir well. Soy milk and yogurt can also be substituted for the almond milk products.
What We’re Making With Buttermilk
So soft and tender straight from the fryer. Don’t inhale and eat. Trust me.
Roasted Strawberry Buttermilk Cake
Soft cakes topped with ultra sweet, roasted strawberries.
Brown Butter Banana Bread with Rum and Coconut
Brown Butter and Buttermilk in their greatest union yet.
Feta Chive and Sour Cream Scones
Dream biscuits. On the savory side.
masternomoo
Thank you, thank you, thank you for posting a non-dairy option for buttermilk! :D I’ve been searching for a looong time and this idea seems to make the most sense. Yay!
Louise
Hi, other articles about buttermilk substitutions state you should use white vinegar, I can find distilled malt vinegar which is clear in colour but apparently it’s not the same as white vinegar and I can also find distilled white vinegar, would either of these work when mixed with milk for a buttermilk substitution?
John
One thing that I have not read here is about using the substituted buttermilk when baking breads using yeast – wheat or rye flour recipes. So, my question is, can it be used in yeast bread recipes or does the acidic properties using lemon juice or vinegar need to be reversed. Thanks.
SDA
If I have plain yoghurt, I dilute it with water.
Amy
Question: I want to make bran muffins and I see so many recipes that call for buttermilk AND THEN so many recipes that call for yogurt instead. What is the main difference? :)
Ginny
What about Sweet Cream Buttermilk Powder (Bob’s Red Mill). It does not taste ‘sour’ but does it work the same as regular liquid buttermilk?