DIY Buttermilk: Milk + Vinegar and 4 Other Tricks
No buttermilk? Mix milk with vinegar or lemon juice. Here's the exact ratio and 4 other substitutes that work.
Buttermilk is one of those ingredients you only need once every six months. And of course, you never have it when you need it.
The Classic: Milk + Acid
For 1 cup of buttermilk: add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk. Stir and let sit for 5 minutes. It will curdle slightly. That's exactly what you want.
Other Substitutes
Plain yogurt + milk: Mix 3/4 cup plain yogurt with 1/4 cup milk until smooth.
Sour cream + milk: Mix 3/4 cup sour cream with 1/4 cup milk. This is actually my favorite substitute - sour cream has a similar tang and thickness to buttermilk.
Kefir: 1:1 substitution. Kefir is essentially drinkable yogurt and has the same acidity as buttermilk.
Cream of tartar + milk: Mix 1 3/4 teaspoons cream of tartar into 1 cup of milk.
Why Buttermilk Matters
Buttermilk's acidity activates baking soda, giving your baked goods extra lift. It also tenderizes gluten and adds a subtle tang. That's why buttermilk biscuits are so fluffy and buttermilk pancakes are so tender.
Bottom Line
Milk + vinegar is the quickest substitute. Sour cream + milk is the closest in flavor and texture. Both work in any recipe that calls for buttermilk.
BakingConverter Team
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