Ever found yourself ready to bake, only to realize you’re out of buttermilk? No need to rush to the store! With a few simple ingredients, you can create a homemade buttermilk substitute that’s perfect for your recipes.
Out of buttermilk? I’ve been there. Whether you’re in the middle of making pancakes or halfway through a biscuit recipe, realizing you’re missing this one key ingredient can feel like a full-stop moment. But don’t worry—I’ve tested five reliable buttermilk substitutes (yes, actually tested!) and I’m sharing exactly how they stack up.
I’ll also break down what buttermilk does in baking, why it’s often called for in recipes and which substitute works best for which baked good—because not all swaps are created equal.
What is Buttermilk?
Buttermilk is a fermented dairy product known for its tangy flavor and thicker consistency compared to regular milk. Traditionally, it was the liquid left after churning butter from cultured cream. Today, buttermilk is made by adding lactic acid bacteria to milk, causing fermentation which produces its distinct tart flavor and creamy texture.
Why Use Buttermilk in Baking?
Buttermilk’s acidity reacts with baking soda, producing carbon dioxide gas that helps baked goods rise, resulting in a light and fluffy texture. Plus, its tangy flavor enhances the taste of buttermilk pancakes, biscuits, and even cakes (hello, best banana cake!). It’s one of my go-to ingredients because it adds a tender crumb, a hint of tang and just the right amount of moisture to baked goods.
The 5 Best Buttermilk Substitutes
“What can I substitute for buttermilk?” is one of the most common questions I get, so I wanted to share a variety of alternatives to ensure “buttermilk” listed in an ingredient lineup doesn’t prevent you from making any and all recipes. Below are options to substitute for buttermilk, with each option providing measurements that equal 1 cup of buttermilk:
Milk + Lemon
Add 1 tablespoon lemon juice to a liquid measuring cup then fill the cup up to the 1-cup mark with your choice of dairy or non-dairy milk, including soy milk and almond milk.
Stir the mixture then let it sit for 10 minutes until it thickens and begins to curdle. (Note: Non-dairy milks will not thicken as much as traditional dairy.) Measure out the same amount as the buttermilk listed in the recipe.
Milk + Vinegar
Add 1 tablespoon white vinegar to a liquid measuring cup then fill the cup up to the 1-cup mark with your choice of dairy or non-dairy milk.
Stir the mixture then let it sit for 10 minutes until it thickens and begins to curdle. Measure out the same amount as the buttermilk listed in the recipe.
Milk + Cream of Tartar
Add 1 ½ teaspoons cream of tartar to a liquid measuring cup then fill the cup up to the 1-cup mark with milk.
Stir the mixture then let it sit for 10 minutes until it thickens and begins to curdle. Measure out the same amount as the buttermilk listed in the recipe.
Milk + Yogurt
In a small bowl, whisk together ¼ cup milk with ¾ cup plain yogurt. (Note: If using Greek yogurt, the mixture may need to be thinned with additional milk.)
Measure out the same amount as the buttermilk listed in the recipe.
Sour Cream + Water
In a small bowl, whisk together ½ cup sour cream with ½ cup water. Measure out the same amount as the buttermilk listed in the recipe.
Can I Freeze Buttermilk?
Absolutely yes. Recipes often only call for a small amount of buttermilk, which leaves us all with a three-fourths full carton sitting idly in the fridge until it reaches its inevitable expiration date … and then down the drain it goes. But not any more!
The best way to freeze buttermilk (or buttermilk substitutes) is to pour it into an ice cube tray. The smaller portions allow you to pop out and defrost individual cubes on an as-needed basis. Once frozen, buttermilk will last for up to three months.
What Recipes Can I Make with Buttermilk Substitutes?
Any recipe that calls for buttermilk will work just as great with the buttermilk substitutes listed above… with one caveat! Of course sour cream, yogurt and milk all vary in flavor, so there will be some slight differences in tanginess.
Here are a few of my favorite recipes to make with buttermilk or buttermilk substitutes:
- No Yeast Bread
- Simple Skillet Cornbread
- Raspberry Cream Cheese Coffee Cake
- One-Bowl Banana Bread
- Belgian Waffles
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Guide by Kelly Senyei of Just a Taste.
Hello ….. Just found you …. excited to try your recipe, but where will
I find the full list of substitutes?
Hi Sharon! Here’s the link to my list of The Best Ingredient Substitutions: https://www.justataste.com/the-best-ingredient-substitutions/
Is it okay to use sour milk in baking breads and cakes?
Hi Margaret – Yes, you can use sour milk for baking. The extra acidity in it can actually yield added flavor in baked goods.
JUST FOUND YOU!!!!!! OH MY GOSH YOU ARE AMAZING !!!! WAS GOING TO DO BUTTERMILK FRIED CHICKEN BUT PASSED I HAD NO BUTTER MILK…BUT NOW..WHOOP WHOOP CAN DO IT ANY TIME…ALSO WAS HUNTING NON YEAST RECIPES..ESPECIALLY PIZZA DOUGH..GUESS IM GOING TO BE MAKING PIZZAS AND CHICKEN THIS WEEKEND..PROBABLY BUTTERMILK FRIED CHICKEN PIZZA!!! YOU ARE NOW MY GO TO FOR CREATIVE COOKING
Welcome to Just a Taste! I’m so thrilled to have you here! :)
Hi
Can you use lactose free milk instead of normal to make buttermilk???
Yes!
can heavy whipping cream be frozen?
Absolutely! It’ll last about 4 months in the freezer, if stored properly.
It’s so good to know there are so many substitutions. Thank you for the list
You are so welcome, Laurel! I’m glad you found this list helpful!
I’m soaking chicken in buttermilk before dredging and baking. Will all these substitutes work? Thank you! Love your recipes/videos!
Hi Kari – Yes, any of these substitutes will work great!
Thank you for this very useful information!
You are so welcome, Charlie!
Hi Kelly. I am making a kitchen helper for each of my granddaughters. Your substitution list was so helpful but even though I was hoping to print this one I can’t. Please help me out. Thanks
Hi Peggy! The substitution list was an infographic so you could print it. This page you’d just have to print directly from your browser.
Under sour cream and water you list mixing sour cream and milk. Is this a mistake?
Thanks for catching this, Laurel! It’s been corrected to water + sour cream :)