Buttermilk Substitute

Need buttermilk for baking but don’t have any on hand? No problem! This quick and easy homemade buttermilk substitute uses just two common ingredients and works beautifully in pancakes, cakes, muffins, biscuits, and more.

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Ingredients

• 1 Tbsp white vinegar (or lemon juice) (15 ml)
• 1 cup milk (scant cup) (240 ml)

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Instructions

1. Combine Ingredients:
   Pour the tablespoon of vinegar (or lemon juice) into a 1-cup measuring cup.
2. Add the Milk:
   Fill the rest of the cup with milk until you reach the 1-cup mark.
3. Stir and Rest:
   Gently stir, then let the mixture sit at room temperature for 5–10 minutes. The milk will slightly curdle and thicken, creating a tangy, buttermilk-like texture and flavor.

Your homemade buttermilk substitute is now ready to use in any recipe that calls for buttermilk!

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Why You’ll Love This Recipe

• Quick and easy: Ready in just 5 minutes with ingredients you already have.
• Perfect replacement: Works in all recipes that call for buttermilk — from pancakes to fried chicken.
• Budget-friendly: No need to buy a whole carton of buttermilk for a single recipe.
• Versatile: Suitable for sweet or savory dishes.

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Tips

• Whole milk works best, but low-fat or plant-based milk can be used in a pinch.
• Allow the mixture to rest long enough for the milk to curdle slightly — this gives the proper tangy flavor.
• For baking, use the full cup as you would real buttermilk.
• Make it ahead of time and store in the refrigerator for up to 3 days. Stir before using.

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Variations and Substitutions

• Dairy-free option: Use soy milk or almond milk with vinegar or lemon juice. Avoid watery plant milks for best results.
• Creamier version: Use half-and-half instead of milk for richer baked goods.
• Alternative acids: Apple cider vinegar or even plain yogurt (thinned with a little milk or water) can replace the vinegar.

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FAQs

Can I use lemon juice instead of vinegar?
Yes! Lemon juice works just as well and adds a pleasant citrus tang.

What type of milk should I use?
Whole milk gives the best texture and richness, but any milk — including 2% or non-dairy — can work.

Can I store it for later?
Yes. Keep it in an airtight container in the fridge for up to 3 days. Shake or stir before using.

Will this work in all recipes that use buttermilk?
Absolutely! It’s perfect for pancakes, cakes, muffins, biscuits, dressings, and even fried chicken marinades.

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Serving and Suggestions

Use your homemade buttermilk substitute in:

• Fluffy pancakes or waffles for a light, tangy flavor
• Tender biscuits or scones
• Moist cakes and muffins
• Crispy fried chicken batter
• Creamy salad dressings or marinades

It’s the ultimate kitchen hack for when you’re baking or cooking and realize — you’re out of buttermilk!