Make an easy buttermilk substitute with milk, lemon juice, vinegar, yogurt, kefir, or dairy-free milk for baking and cooking.
Never skip a favorite recipe because you are out of buttermilk. This Buttermilk Substitute Recipe gives you five easy homemade alternatives made with everyday ingredients, including milk, lemon juice, vinegar, yogurt, kefir, and dairy-free milk.
Traditional buttermilk adds acidity, moisture, and a pleasantly tangy flavor to recipes. Its acidity also reacts with baking soda, helping pancakes, biscuits, muffins, cakes, and quick breads develop a tender texture and light rise.
Milk combined with lemon juice or white vinegar is an excellent all-purpose choice. Thinned yogurt produces a rich and creamy substitute, while plain kefir offers the convenience and tang of an already cultured product. Unsweetened plant-based milk provides a simple alternative for dairy-free recipes.
Choose only one of the five options below. Each option makes approximately 1 cup and can replace 1 cup of buttermilk in most baking and cooking recipes.
Prep Time: 5 minutes
Rest Time: 5 minutes
Total Time: 10 minutes
Yield: Approximately 1 cup
Ingredients
Option 1: Milk and Lemon Juice
1 tablespoon fresh lemon juice
Enough whole milk or 2% milk to equal 1 cup total
Option 2: Milk and White Vinegar
1 tablespoon white vinegar
Enough whole milk or 2% milk to equal 1 cup total
Option 3: Yogurt and Milk
3/4 cup plain yogurt or plain Greek yogurt
1/4 cup whole milk or 2% milk
Option 4: Plain Kefir
1 cup plain unsweetened kefir
Option 5: Dairy-Free Buttermilk Substitute
1 tablespoon fresh lemon juice or white vinegar
Enough unsweetened soy milk or unsweetened almond milk to equal 1 cup total
Directions
Step 1: Choose One Substitute
Select only one option based on the ingredients you have and the recipe you are preparing. Do not combine the five options. Use the finished substitute in place of buttermilk at a one-to-one ratio.
Step 2: Make the Milk and Lemon Juice Substitute
For Option 1, pour the lemon juice into a liquid measuring cup. Add enough milk to reach the 1-cup mark. Stir gently and let the mixture rest at room temperature for approximately 5 minutes before using.
Step 3: Make the Milk and Vinegar Substitute
For Option 2, pour the white vinegar into a liquid measuring cup. Add enough milk to reach the 1-cup mark. Stir gently and let the mixture rest at room temperature for approximately 5 minutes.
Step 4: Make the Yogurt Substitute
For Option 3, whisk the plain yogurt and milk together until smooth and pourable. Greek yogurt may require a small additional splash of milk if the mixture remains thicker than regular buttermilk.
Step 5: Use Plain Kefir
For Option 4, measure 1 cup of plain unsweetened kefir. Use it directly in the recipe without adding another ingredient or allowing it to rest.
Step 6: Make the Dairy-Free Substitute
For Option 5, pour the lemon juice or white vinegar into a liquid measuring cup. Add enough unsweetened soy milk or almond milk to reach the 1-cup mark. Stir gently and let the mixture rest for 5 to 10 minutes before using.
Step 7: Add the Substitute to Your Recipe
Measure the prepared substitute according to the amount of buttermilk required in your recipe. Stir it before adding it to the other ingredients.
Buttermilk Conversion Guide
Use these measurements when your recipe requires less than 1 cup. Add the acid to a measuring cup, then add enough milk to reach the stated total amount.
For 1/4 cup buttermilk: Use 3/4 teaspoon lemon juice or white vinegar, then add enough milk to equal 1/4 cup.
For 1/3 cup buttermilk: Use 1 teaspoon lemon juice or white vinegar, then add enough milk to equal 1/3 cup.
For 1/2 cup buttermilk: Use 1 1/2 teaspoons lemon juice or white vinegar, then add enough milk to equal 1/2 cup.
For 2/3 cup buttermilk: Use 2 teaspoons lemon juice or white vinegar, then add enough milk to equal 2/3 cup.
For 3/4 cup buttermilk: Use a scant 2 1/2 teaspoons lemon juice or white vinegar, then add enough milk to equal 3/4 cup.
For 1 cup buttermilk: Use 1 tablespoon lemon juice or white vinegar, then add enough milk to equal 1 cup.
Notes
Milk and lemon juice is an excellent all-purpose substitute for pancakes, waffles, biscuits, muffins, cakes, cupcakes, and quick breads.
Milk and white vinegar offers a neutral flavor that blends easily into sweet and savory recipes.
Thinned plain yogurt creates a rich, creamy substitute suitable for baked goods, dressings, and marinades.
Plain unsweetened kefir is one of the closest alternatives to cultured buttermilk because it already has a thick consistency and tangy flavor.
Unsweetened soy milk typically thickens more noticeably than many other plant-based milks. Unsweetened almond milk may also be used.
Avoid sweetened or flavored milk, yogurt, kefir, and plant-based milk because these products can change the flavor of the finished dish.
The lemon juice and vinegar options may become slightly thickened or curdled as they rest. This appearance is normal.
Homemade substitutes may not become as thick as cultured buttermilk, but they can still provide the moisture and acidity needed for many recipes.
Use the prepared substitute promptly for the best results.
