What exactly is buttermilk, and what alternatives can be used in its place? Nowadays, many individuals find themselves without it, but you might be surprised by the variety of substitutes for buttermilk easily available in a pinch. Traditionally, buttermilk was a byproduct of the butter-making process; however, in modern times, it is produced by introducing lactic acid bacteria to milk, which initiates fermentation.

This results in a tangy flavor and a thicker texture compared to regular milk, making it a popular ingredient in various dishes, such as:

  • fluffy biscuits
  • light pancakes
  • crispy waffles
  • moist muffins
  • rich cakes

Utilizing buttermilk in baked goods contributes to a delightful lightness and moisture. Its inherent acidity activates baking soda in recipes, serving as a natural raising agent. Nevertheless, numerous individuals do not keep it stocked, and some may avoid it altogether due to specific dietary limitations. Fortunately, you can easily create substitutes for buttermilk, whether dairy-based or non-dairy, using common ingredients that are likely already residing in your pantry or refrigerator.

Below are 14 excellent alternatives for buttermilk.

Creating a Buttermilk Substitute

To successfully create a buttermilk substitute, it is essential to focus on two primary components: acidity and a liquid base that closely resembles buttermilk in both flavor and consistency. This is true whether you choose a dairy or non-dairy option.

A simple and effective method is to combine a small quantity of an acidic ingredient, such as lemon juice or vinegar, with a liquid like dairy milk or soy milk (soya milk). This mixture will curdle quickly, making it an excellent alternative for recipes requiring buttermilk, although it may not be particularly enjoyable to consume on its own.

Dairy-Based Alternatives for Buttermilk

Explore a variety of dairy-based substitutes that can effectively replace buttermilk in your recipes.

1. Milk and Vinegar

To recreate the tangy acidity of buttermilk, simply mix vinegar with milk. You can choose from several types of vinegar, including apple cider or distilled white vinegar, with the latter offering a milder taste. Any milk variety can be utilized, but if your recipe specifies a particular type of buttermilk, such as low-fat, it’s advisable to select a comparable milk type for optimal results.

For a homemade substitute, combine 1 tablespoon (15 mL) of vinegar with milk in a liquid measuring cup until you reach the 1-cup (240 mL) mark. If you measure the milk separately, aim for approximately 220 mL. While many suggest allowing the mixture to sit for 5 to 10 minutes before use, experts indicate this step is not strictly necessary.

2. Milk and Lemon Juice

Lemon juice can serve as a wonderful acid in place of vinegar when crafting buttermilk.

To prepare this substitute, mix 1 tablespoon (15 mL) of lemon juice with milk in a liquid measuring cup, adding milk to reach the 1-cup (240 mL) line. You may opt for fresh-squeezed lemon juice or bottled versions; however, be aware that bottled varieties often contain preservatives like sodium benzoate and sodium sulfite, which can trigger asthma symptoms in some individuals.

3. Milk and Cream of Tartar

Another effective option is to utilize cream of tartar (potassium bitartrate) combined with milk to create a buttermilk substitute. This fine, white powder is a byproduct of winemaking and possesses a neutral taste. To formulate this substitute, use 1 3/4 teaspoons (5 grams) of cream of tartar for every 1 cup (240 mL) of milk. Since cream of tartar can clump when mixed directly into milk, it’s more effective to blend it with the other dry ingredients in your recipe before incorporating the milk.

Alternatively, you can whisk the cream of tartar with 2 tablespoons (30 mL) of milk first, then combine this mixture with the remaining milk to prevent clumping.

4. Lactose-Free Milk and Acid

For those with a strong lactose intolerance, a buttermilk substitute can be made using lactose-free milk, though it may impart a slightly sweet flavor. Simply add 1 tablespoon (15 mL) of lemon juice or vinegar to a liquid measuring cup, then pour in lactose-free milk until you reach the 1-cup (240 mL) line and stir well.

5. Sour Cream Combined with Water or Milk

Sour cream, produced through the fermentation of cream by lactic acid bacteria, shares a tangy flavor profile with buttermilk. However, due to its thicker consistency, it’s best to thin sour cream with water or milk to create a suitable buttermilk substitute. To replace 1 cup (240 mL) of buttermilk, mix 3/4 cup (172 grams) of sour cream with 1/4 cup (60 mL) of water or milk, whisking until the mixture is smooth.

6. Plain Yogurt with Water or Milk

Thanks to its tangy, acidic taste and thick texture, plain yogurt serves as an excellent stand-in for buttermilk. You can substitute buttermilk cup for cup with plain yogurt, but it’s often beneficial to thin the yogurt with water or milk, especially in recipes that require a thinner batter, such as for cakes. To create 1 cup (240 mL) of buttermilk substitute, combine 6 ounces (170 grams) of plain yogurt with 1/4 cup (60 mL) of water or milk, whisking until the mixture reaches a smooth consistency.

7. Plain Kefir

Plain kefir, a fermented milk drink, closely resembles buttermilk in both appearance and taste. You can easily substitute plain kefir for buttermilk on a 1:1 basis. Therefore, if your recipe calls for 1 cup (240 mL) of buttermilk, just use 1 cup (240 mL) of kefir. While kefir contains a broader array of beneficial bacteria and microbes compared to buttermilk, be mindful that heating it may destroy many of these microorganisms.

8. Buttermilk Powder and Water

Powdered buttermilk is a dehydrated version that can be reconstituted by mixing it with water, following the instructions on the package. To prepare 1 cup (240 mL) of buttermilk, blend approximately 1/4 cup (30 grams) of powdered buttermilk with 1 cup (240 mL) of water. When using powdered buttermilk for baking, it’s often most effective to incorporate the powder with your other dry ingredients and add water when you would typically include liquid buttermilk.

Plant-Based Dairy Alternatives

There are numerous plant-derived milk substitutes and soy products that serve as excellent replacements for buttermilk, catering to various dietary preferences.

Soy-Based Alternatives

These soy-derived options are entirely dairy-free and vegan-friendly. The following recipes yield 1 cup (240 mL) of buttermilk substitute:

  1. Unsweetened soy milk and acid. Begin by adding 1 tablespoon (15 mL) of lemon juice or vinegar into a measuring cup. Then, fill the cup with soy milk up to the 1-cup line (240 mL). Alternatively, 1 3/4 teaspoons (5 grams) of cream of tartar can also be used as an acid.
  2. Vegan sour cream and water. Combine 1/2 cup (120 mL) of water with 1/2 cup (120 grams) of vegan sour cream, stirring well. You may adjust the water-sour cream ratio to achieve your preferred thickness.
  3. Tofu, water, and acid. In a blender, purée 1/4 cup (62 grams) of soft, silken tofu with a scant 3/4 cup (160 mL) of water and 1 tablespoon (15 mL) of vinegar or lemon juice.

Low-Carb, Paleo-Friendly Alternatives

The subsequent plant-based buttermilk substitutes are not only low in carbohydrates but also cater to paleo diets, which are modeled after the eating habits of our prehistoric ancestors and typically exclude dairy, grains, and legumes.

These alternatives are also suitable for vegans.

Here are the recipes that produce 1 cup (240 mL) of buttermilk substitute:

  1. Unsweetened coconut milk and acid. Begin by adding 1 tablespoon (15 mL) of vinegar or lemon juice to a measuring cup. Then, pour unsweetened coconut milk up to the 1-cup line (240 mL) and mix well. The texture of coconut milk closely resembles that of buttermilk.
  2. Unsweetened almond milk and acid. Pour 1 tablespoon (15 mL) of lemon juice or vinegar into a measuring cup, then fill with unsweetened almond milk to the 1-cup line (240 mL).
  3. Unsweetened cashew milk and acid. Add 1 tablespoon (15 mL) of vinegar or lemon juice to a liquid measuring cup, followed by unsweetened cashew milk until reaching the 1-cup line (240 mL), and stir thoroughly.

The Bottom Line

Buttermilk serves as a versatile ingredient, enhancing the texture and flavor profile of baked goods. However, if you rarely purchase it or have specific dietary constraints, you can easily whip up a homemade substitute. The fundamental components of a buttermilk alternative include an acidic element, such as lemon juice (nimbu ras), vinegar, or cream of tartar, combined with a liquid base, which can be either dairy or plant-based milk.