Dairy
Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
- vegetarian
Quick answer
Out of buttermilk? The most versatile swaps:
- 1
Milk + lemon juice
1 tbsp lemon juice + milk to make 1 cup, rested 5 to 10 minutes
- 2
Milk + white vinegar
1 tbsp white or cider vinegar + milk to make 1 cup, rested 5 to 10 minutes
- 3
Plain yogurt thinned with milk
¾ cup plain yogurt + ¼ cup milk
Buttermilk does more than add liquid. Its acidity is what makes baking soda work: the acid and soda react to release carbon dioxide, which lifts pancakes, biscuits and soda bread. The same acid tenderizes the crumb and, in marinades, the surface of meat. Its tangy flavor carries ranch dressing and cold soups. Any substitute needs the acid; for raw uses it also needs the cultured taste.
Baking
For anything leavened with baking soda, milk soured with lemon juice or vinegar is the standard swap. Nebraska Extension measures 1 tablespoon of acid into a cup and fills it with milk, then rests it for 5 minutes; Mississippi State University Extension gives the same proportion. Resting lets the milk thicken so the batter is not runny. Stir before using, since the curds settle.
Cream of tartar gives the same chemistry without any liquid acid, which suits scones and biscuits where extra lemon flavor would be odd. Yogurt or kefir bring more body and better flavor. Batters made with thinned yogurt are slightly thicker; a spoon more milk loosens pancake batter if needed.
Marinades and frying
Buttermilk-brined chicken is tender because the mild acid gently softens the outer layer of meat without turning it mushy. Kefir and thinned yogurt work best here, since their thickness helps flour coatings stick. Soured milk also works but runs off the meat more easily.
Dressings and cold dishes
In ranch, blue cheese dressing and chilled soups, buttermilk’s cultured flavor is the point. Kefir and thinned yogurt come close. Lemon-soured milk tastes thin and lemony in a raw dressing; season more boldly if it is the only option.
When not to substitute
Recipes that cook down buttermilk, such as buttermilk pie and some custards, rely on its body and cultured tang; soured milk makes them thinner and flatter in flavor. Recipes for cultured butter or homemade cheese that use buttermilk as a starter need live cultures. Soured milk has none, so use cultured buttermilk or kefir.
Common mistakes
- Adding acid on top of a full cup of milk. The extra liquid makes batters runny; measure the acid first, then top up.
- Dropping the soda. Switching to plain milk without adjusting the leavening leaves a flat, metallic-tasting bake.
- Using flavored yogurt or kefir. Vanilla and sugar end up in fried chicken and biscuits.
- Mixing too early. Batters with soda start rising as soon as wet meets dry; bake them promptly.
All 5 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Milk + lemon juice BakingCooking | 1 tbsp lemon juice + milk to make 1 cup, rested 5 to 10 minutes | pancakes, biscuits, soda bread, chocolate cake | The acid thickens the milk slightly and gives it enough sourness to react with baking soda. Thinner and less tangy than real buttermilk; whole milk curdles more visibly than skim but both work. |
| Milk + white vinegar BakingCooking | 1 tbsp white or cider vinegar + milk to make 1 cup, rested 5 to 10 minutes | fried chicken marinade, cornbread, red velvet cake, waffles | Works exactly like the lemon version. Vinegar is the better pick where lemon flavor would show, as in savory marinades; the smell bakes off. |
| Plain yogurt thinned with milk BakingCookingRaw & finishing | ¾ cup plain yogurt + ¼ cup milk | ranch dressing, marinades, muffins, scones | Cultured like buttermilk, so the flavor is closest. For Greek yogurt, use half yogurt and half milk. Plain yogurt alone also works in batters but makes them thicker. |
| Plain kefir BakingCookingRaw & finishing | 1:1 | dressings, pancakes, smoothies, brines | A cultured, pourable milk with similar thickness and sourness, so nothing needs adjusting. Use unsweetened, unflavored kefir; some brands are fizzier and tangier. |
| Milk + cream of tartar Baking | 1¾ tsp cream of tartar + 1 cup milk | biscuits, scones, quick breads | A dry acid with no flavor of its own. Whisk it into 2 tbsp of the milk first, then add the rest, or it clumps. Fine for baking, too bland for dressings. |
Substitute calculator
How much buttermilk does your recipe call for?
- Milk + lemon juice1 tbsp lemon juice + ¾ cup + 3 tbsp milk
- Milk + white vinegar1 tbsp white vinegar + ¾ cup + 3 tbsp milk
- Plain yogurt thinned with milk¾ cup plain yogurt + ¼ cup milk
- Plain kefir1 cup plain kefir
- Milk + cream of tartar1¾ tsp cream of tartar + 1 cup milk
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Frequently asked questions
Can I use plant milk to make buttermilk?
Yes, soy milk works best, because its protein thickens with acid much as dairy milk does. Use the same 1 tablespoon of lemon juice or vinegar per cup. Almond and oat milk sour but barely thicken, so batters made with them are thinner.
What if my milk does not curdle?
It does not need to curdle visibly. After 5 to 10 minutes it should look slightly thickened with fine flecks; the acid is already doing its job for baking. Cold milk thickens more slowly, so warm it a little first.
Can I replace buttermilk with plain milk?
Only if the recipe uses baking powder alone. With baking soda, plain milk leaves soda unreacted, so the bake rises less, tastes soapy and browns too much. Add the lemon juice or vinegar to fix that.
How long does homemade buttermilk keep?
Use it the day you mix it. Soured milk is just regular milk with acid added, so it lasts no longer than the milk itself and its texture separates in the fridge.
Sources
- Basic Ingredient Substitutions, University of Nebraska–Lincoln Extension
- Ingredient Substitutions and Equivalents, Mississippi State University Extension
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