Buttermilk Substitute

Have you ever needed buttermilk, but you forgot to buy it or ran out? With my 7 Buttermilk Substitute options, I can show how to make easy buttermilk substitutions with ingredients you probably have on hand! Your delicious recipes will still turn out with that wonderful, tangy buttermilk flavor!

7 Best Buttermilk Substitutes

In most cases, any milk product will or can work as your base for buttermilk substitutes. Heavy cream is actually my preferred base milk product when making my buttermilk at home.

I find that the creamy texture with the tangy flavor is best achieved with my heavy cream and lemon juice method. Since I almost always have heavy cream and lemons on hand, this works wonderfully for any of my baking needs!

But I think most would almost always have milk on hand. In that case, picking up a can of buttermilk powder from the baking aisle at your local grocery store would be ideal if you like the taste of buttermilk without having to always keep it stocked at home 🙂

How To Make A Buttermilk Substitute

The first three options below are all versions of ‘sour milk’ where acid is added to milk to create the tangy buttermilk flavor. These acids work to transform lactose sugars of milk into lactic acid, which is the hallmark flavor of buttermilk that we know and love!

If your recipe ( and most do ) calls for full-fat buttermilk, your best results will come from using higher fat substitute ingredients. Full fat whole milk, heavy whipping cream, full-fat yogurt, full-fat sour cream, and whole-milk Greek yogurt are recommended.

Lemon Juice and Milk (Sour Milk)

Measure out 1 tablespoon of lemon juice into a liquid measuring cup. Add whole milk ( or heavy whipping cream for best results, but 2% milk will also work ) to finish off the 1 cup total measurement.

Mix completely, let rest at room temperature for 10 to 15 minutes to ‘sour’ or ‘curdle’.

*Both fresh lemon juice and the bottled lemon juice will work for making this buttermilk substitution.
*Lactose-free milk can be used with these same measurements. The results will be slightly sweeter than the typical buttermilk.

White Vinegar and Milk (Sour Milk)

Measure out 1 tablespoon of white vinegar into a liquid measuring cup. Add whole milk ( or heavy whipping cream for best results, but 2% milk will also work ) to finish off the 1 cup total measurement.

Mix completely, let rest at room temperature for 10 to 15 minutes to ‘sour’ or ‘curdle’.

Milk and Cream of Tartar (Sour Milk)

Use 1 3/4 teaspoon cream of tartar, added directly to your recipe’s dry ingredients ( as Cream of Tartar will clump when added to liquids ) with each 1 cup of milk ( whole or 2% milk ).

If you have plenty of time 🙂 You can also shake the mixture of cream of tartar and milk until the cream of tartar dissolves completely.

Plain Yogurt

Plain yogurt can be swapped out for buttermilk in a 1:1 ratio, depending on your recipe. If you need more moisture, see the measurements below.

Use 3/4 cup of plain yogurt combined with 1/4 cup whole milk or 2% milk. Mix until smooth.

In general, with either yogurt or Greek yogurt below, you want to add enough milk ( or even water ) until it reaches a heavy cream consistency.

Can I Use Greek Yogurt Instead of Buttermilk?

Yes! But not in the same 1:1 ratio for replacement as plain yogurt ( above ). To make a buttermilk substitute using Greek yogurt, you will need to mix 3/4 cup Greek yogurt with 1/4 cup milk.

OR use this Greek yogurt substitution with equal amounts of Greek yogurt and milk. It will depend on your recipe and how much moisture you need!

Buttermilk Powder and Water

Use 1/4 cup buttermilk powder combined with 1 cup water. Mix until smooth.

Sour Cream and Milk

Use 3/4 cup sour cream combined with 1/4 cup whole milk, 2% milk, skim milk or water. Mix until smooth.

Light or full-fat sour cream should be used for this buttermilk substitution. Fat-free sour cream will not yield the desired results.

Kefir

Kefir is like a liquid yogurt drink and is an exceptional buttermilk substitute. Use plain unsweetened kefir as a 1:1 ratio replacement for buttermilk.

Dairy-Free Buttermilk Substitute

Here are some great dairy-free, soy-free, nut-free, and vegan buttermilk substitutes! Almond milk is a personal favorite, but all of them turn out wonderfully!

Unsweetened Almond Milk

Measure out 1 tablespoon of lemon juice or vinegar into a liquid measuring cup, then top it off with unsweetened almond milk for 1 cup total buttermilk substitute.

Unsweetened almond milk combined with lemon juice will replicate the flavor of buttermilk, but not the consistency. If you need a thickened buttermilk substitute see the coconut milk, soy milk, or tofu versions below.

Coconut Milk

Measure out 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then top it off with coconut milk for 1 cup total buttermilk substitute. Allow the mixture to sit at room temperature for 10 minutes until it ‘sours’ or ‘curdles’.

Soy Milk

Measure out 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then top it off with soy milk for 1 cup total buttermilk substitute. Allow the mixture to sit at room temperature for 10 minutes until it ‘sours’ or ‘curdles’.

Silken Tofu

Use pureed silken tofu combined with 1/2 cup of water, 1 tablespoon of lemon juice or white vinegar, and a pinch of salt. Mix until smooth and use in a 1:1 ratio as a buttermilk replacement.

The Best Recipes Using Buttermilk!

• Traditional Irish Soda Bread
• Strawberry Shortcake
• Strawberry Buttermilk Crepes
• Raspberry Crepes
• Apple Cider Pancakes

Pro Tip: Storing Buttermilk Powder

Opened cans of buttermilk powder will dry and clump up making it difficult to use if stored in the cupboard or pantry. Keep your buttermilk powder in the fridge and it will be perfectly scoopable when you need it!