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Skip the trip to the store and learn How to Make Buttermilk substitute at home with simple pantry ingredients, including dairy-free and vegan options!
I love learning simple how-to swaps for my kitchen, like how to make your own Vanilla Extract, How to Ripen Bananas, or make some Playdough for the kids.
Our Buttermilk Substitute hack saves me time and time again.
Our Buttermilk Substitute hack saves me time and time again.We've all been there–you're several ingredients deep in a recipe and realize it calls for buttermilk, which you don't have. Instead of making a trip to the store, just make your own buttermilk substitute! It's easy, inexpensive, and I'm sure you already have everything you need.
Buttermilk Substitute:
Any of these options will work great in a recipe, just pick the best one for you based on what you have in your pantry and fridge.
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk
How to make Buttermilk:
For the vinegar option, simply pour 1 Tablespoon vinegar into a measuring cup for 1 cup, then fill the rest of the cup with milk. Carefully stir the mixture then let it sit for 5 minutes. If you don't have vinegar, check out other easy alternatives above.
Dairy Free & Vegan Substitute:
Instead of dairy milk, use coconut milk or soy milk. Just add 1 Tablespoon vinegar or lemon juice to a 1 cup measuring cup, then fill the rest of the way with coconut or soy milk. Stir and let sit for 5 minutes before using in a recipe.
Buttermilk Freezing Instructions:
Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it's easy to use small amounts as needed.
Use Buttermilk In:
- Buttermilk Pancakes
- Buttermilk Cornbread
- Buttermilk Biscuits
- Skillet Cornbread
- Ranch Dressing
- Homemade Pancake Syrup
- Cinnamon Roll Biscuits
- Hershey's Chocolate Cake
- Cannoli Cake
- Lemon Blueberry Pancakes
- English Muffins
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Buttermilk Substitute
Equipment
Ingredients
- 1 Tablespoon white vinegar, (or lemon juice) (15 ml)
- 1 cup milk, (scant cup) (240 ml)
Instructions
- Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
- Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Notes
-
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
-
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
-
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2019. Updated August 2024.
This recipe worked just like store-bought buttermilk.
Could whey be used instead of vinegar to make buttermilk?
It work great!! I used this recipe in a Banana Nut Bread recipe! Turn out great! Thank you!!
can i use apple cider vinegar that is mixed with honey?
Super easy and convenient way to make buttermilk.
Thanks for the recipe!
I made these last night and my husband loved them! Great flavor and easy to make.
Hello and thank you! 😭
I wish to know if you can use this result to prepare Crème Fraîche.
Thanks in advance!
Delicious recipe! I have Celiac Disease and substituted a gluten free flour blend for the 2 cup regular flour without any trouble. My entire family wants this on our regular recipe rotation.
How do i make buttermilk with the probiotics in it?
Use the yogurt instead of buttermilk. But if your cooking with it expect the probiotics to die off anyways. This is also true with commercial saurkraut its pasteurized leaving little to no bacteria left. Home fermentation all the way.
White Mountain Yogurt with 90 billion CFU’S per cup.
Thank you so much for this recipe! Birthday came out perfectly!
This might be a no-brainer, but, can I make the buttermilk substitute a few hours ahead so it’s ready when I throw my cornbread together?
Thank you!!
Yes, that should be fine!
if you need more than 1 cup – do you double up the recipe – 2 tbs for 2 cups?
yes, double the recipe!