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Baking 101: The Best Buttermilk Substitutes

November 18, 2013 by Joy the Baker 122 Comments

the best buttermilk substitutions

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

Buttermilk Beignets

Buttermilk Beignets

So soft and tender straight from the fryer.  Don’t inhale and eat.  Trust me.

Roasted Strawberry Buttermilk Cake

Roasted Strawberry Buttermilk Cake 

Soft cakes topped with ultra sweet, roasted strawberries.

Brown Butter Banana Bread with Rum and Coconut

Brown Butter Banana Bread with Rum and Coconut

Brown Butter and Buttermilk in their greatest union yet.

Chive and Feta Buttermilk Biscuits

Feta Chive and Sour Cream Scones

Dream biscuits.  On the savory side.

 

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Filed Under: Baking 101, Buttermilk, Featured Buttermilk

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Comments

  1. Lesley Weatherford

    December 4, 2017 at 8:37 pm

    Used unsweetened almond milk and recipe said add 2 Tbsp of lemon juice. It was too much, the batter is not thick enough and the mini muffins I made completely crumbled apart. I won’t risk it again, I’ll just go get buttermilk.

    Reply
  2. Damaris T Collins

    March 28, 2017 at 9:42 am

    Hi!…Just found out my love is for baking…since I’m a rookie, which would be the first instruments I should get to start my baking adventure?…
    Thank you so much!

    Reply
  3. tin

    October 13, 2016 at 2:01 am

    hi! i thought its only here in the Philippines that buttermilk is nowhere to be found. So its a so american recipe when it calls for the use of buttermilk since even europeans dont find it most in their supermarket. How I wish dairy producing countries will find a way to reach us here… After reading these substitute of buttermilk from this site… you are the most helpful people on earth to tell us the best thing to do. Thank you so much for this info. You are God’s blessing to others…

    Reply
  4. mai

    March 28, 2016 at 8:33 pm

    If i only need 1/2 cup of buttermilk, how can i substitute it using plain yogurt and milk?
    Pls help!tnx

    Reply
    • joythebaker

      May 24, 2016 at 12:22 pm

      The answer in the post can help you in the “milk yogurt” section

      Reply
  5. Jona Vee Robles

    March 18, 2016 at 6:40 am

    Omg, good thing I have milk & cream of tartar

    Reply
  6. susaneapen's blog

    February 28, 2016 at 8:43 am

    Thank you from Kerala, India. Here we call the thin liquid left after churning yoghurt and removing butter as buttermilk. I will definitely try this.

    Reply
  7. Jacqueline

    January 31, 2016 at 6:28 pm

    How do I make low fat buttermilk biscuits as I need them for weight watchers recipe please can any one help me. Thank you xxx jackie

    Reply
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Trackbacks

  1. Thanksgiving Survival Guide: Part II – Ditch The Ramen says:
    November 23, 2017 at 8:42 am

    […] juice with one cup of regular milk. Yogurt thinned with milk will also work. Still feeling stuck? Here is an article with more instructions and some additional […]

    Reply
  2. How To Make Buttermilk At Home in 2017 – The Resourceful Guide - The Kitchen With You says:
    November 15, 2017 at 8:38 am

    […] 4. Make Buttermilk from Milk and Yogurt […]

    Reply
  3. Cinnamon Sugar Donuts – Dareens Delacacies says:
    May 23, 2017 at 3:12 am

    […] https://joythebaker.com/2013/11/baking-101-the-best-buttermilk-substitutes/ […]

    Reply
  4. 31 Baking Hacks - DIY Joy says:
    November 8, 2016 at 4:06 pm

    […] joythebaker […]

    Reply
  5. A BEET-Day Surprise. | NicaCanWrite says:
    November 4, 2015 at 12:28 am

    […] Buttermilk is a bit hard to find in the grocery store. Though, I happen to encounter a Buttermilk bar in the Butter section. Still, check out this link at Joy the Baker’s Blog for Buttermilk Substitutes […]

    Reply
  6. Chocoflan (a.k.a. Impossible Cake) | Baking for Scientists and Engineers says:
    September 10, 2015 at 7:24 pm

    […] ml buttermilk (I substituted 1/2 cup of milk + 2 tsp vinegar, and Joy the Baker’s suggestions help […]

    Reply
  7. Chocoflan (a.k.a. Impossible Cake) | snazzyenough says:
    September 10, 2015 at 7:22 pm

    […] ml buttermilk (I substituted 1/2 cup of milk + 2 tsp vinegar, and Joy the Baker’s suggestions help […]

    Reply
  8. Buttermilk Chocolate Chip Waffles with Almond Butter, Banana, and Honey | bediva says:
    September 6, 2015 at 6:01 am

    […] If buttermilk trips you up a bit… meaning you don’t often have the stuff in your fridge, you sure can make your own!  Here are the Best Buttermilk Substitutions. […]

    Reply

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