Buttermilk Substitute – How to Make Buttermilk!

Out of buttermilk and need it for a recipe? We have you covered with four easy to make substitutes for buttermilk. Tips and tricks on how to make buttermilk with milk plus lemon, vinegar, cream of tartar or sour cream.

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Have you ever pulled out a recipe, totally excited, only to discover it calls for buttermilk and you don’t have any? I don’t know about you, but it’s not an ingredient I keep stocked all the time. Also, I hate buying a big container of it when I don’t need that much for a single recipe! So, I’m sharing FOUR ways to make a buttermilk substitute – I bet you have the ingredients for at least one of these options, if not a few!

These DIY buttermilk substitutes will definitely save you a trip to the store and you can use them in any recipe that calls for buttermilk. For all four options, you can have your substitute ready to go in about 10 to 15 minutes!

Buttermilk Substitutes Start with Milk

For all of these buttermilk substitutes, you will need milk. I recommend using 2% or whole milk for the best results. Also, leave it out for about 30 minutes to bring it to room temperature. Room temperature milk will combine better with the other ingredients.

Buttermilk is acidic and so for these easy substitutes, all you are doing is adding an acidic ingredient to the milk which will slightly curdle it and give it a tangy flavor.

All four options make 1 cup of buttermilk substitute. You can adjust the amounts if you need more or less!

Option 1: Milk and Lemon Juice

• Pour one tablespoon of fresh lemon juice into a liquid measuring cup.
• Pour in enough milk so you have one cup (a scant cup of milk).
• Stir to combine and then let it sit for at least 10 minutes. You can leave it as long as two hours if you don’t need it right away (just leave it in the fridge!).

Option 2: Milk and Cream of Tartar

No lemons? No problem! If you look in your pantry you might have a container of cream of tartar which you can use, too! It’s basically an acid in powder form and works really well.

• Pour one cup of milk into a bowl.
• Add the cream of tartar and whisk vigorously until the powder is dissolved and mixed well into the milk.
• Leave the mixture to sit for 15 minutes and then use it right away. You don’t want it sitting too long otherwise you will have some graininess that settles at the bottom from the cream of tartar.

Option 3: Milk and White Vinegar

This option is like the lemon one but you can use white vinegar instead:

• Pour one tablespoon of white vinegar into a liquid measuring cup.
• Pour in milk until you have one cup total of the mixture. Whisk to combine.
• Let it sit for at least 10 minutes before using or you can keep it in the refrigerator for up to two hours (store in refrigerator).

Option 4: Milk and Sour Cream

Have leftover sour cream from taco night? You can use it to make homemade buttermilk! For this option, you will need equal parts sour cream and milk.

• Place the sour cream in a bowl. Add the milk.
• Whisk until the mixture is smooth.
• Let it sit for 10 minutes or up to two hours in the refrigerator before using it.

Can I make a big batch to keep on hand?

For homemade buttermilk, I recommend making enough for what you need. Unlike store-bought, these DIY options don’t keep as long. They are so easy to make (and there are plenty of options) you can easily just make it as you need it! All of the options I’m sharing are for one cup, but you can easily halve or double it if you need more or less for your recipe.

What can I use buttermilk for?

All kinds of things! Pancakes, cakes, cupcakes, muffins, fried chicken – there are many recipes that call for it. You can use it in place of regular milk, too, if you want to give your recipe a tangy flavor.

Can’t I just use regular milk instead of buttermilk?

It really depends on the recipe! For most that call specifically for buttermilk, they won’t turn out the same if you use just plain milk. Buttermilk is a natural tenderizer, so, for example, if you need it for cakes or cupcakes you won’t get the same texture if don’t use it.

This is why I wanted to share these substitutes – they are so easy! I absolutely hate making unplanned grocery trips and these options have saved me on several occasions. I hope you love them, too! Be sure to save them so you have them when you need buttermilk!

Recipes that use buttermilk!

• This Carrot Poke Cake is something I look forward to every spring so much flavor!
• Got zucchini? Chocolate Zucchini Cake with chocolate chips so a delicious way to use it up!
• If you have a potluck, holiday, party, BBQ or anything Cookie Salad is always a hit!
• A homemade Chocolate Cake topped with an easy chocolate frosting that has everyone licking their lips!
• There’s nothing better for the weekend than light and fluffy buttermilk pancakes! My recipe is fool-proof and works every time!

Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 9 votes

Buttermilk Substitute

Four easy ways to make milk into buttermilk using white vinegar, sour cream, cream of tartar or sour cream!

Prep:10 minutes mins

Total:10 minutes mins

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Ingredients

Lemon Juice Option

• ▢ 1 Tbsp lemon juice
• ▢ 1 c. room temperature milk scant cup

Cream of Tartar Option

• ▢ 2 tsp cream of tartar
• ▢ 1 c. room temperature milk

White Vinegar Option

• ▢ 1 Tbsp white vinegar
• ▢ 1 c. room temperature milk scant cup

Sour Cream Option

• ▢ 1/2 c. room temperature milk
• ▢ 1/2 c. sour cream

Instructions

Lemon Juice Option

• In a 1 cup measuring cup pour 1 Tbsp vinegar.
• Fill the rest of the measuring cup with milk.
• Gently stir and let sit for about 10, up to 2 hours, minutes allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.

Cream of Tartar Option

• Pour milk into a mixing bowl and then vigorously whisk in cream of tartar until smooth.
• Let the mixture stand for 15 minutes. Use immediately. If you leave this sit longer the cream of tartar will settle to the bottom.

White Vinegar Option

• In a 1 cup measuring cup pour 1 Tbsp vinegar.
• Fill the rest of the measuring cup with milk.
• Gently stir and let sit for about 10 minutes, up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.

Sour Cream Option

• Whisk ingredients in a small mixing bowl until smooth and creamy.
• Let sit for 10 minutes, up to 2 hours.

Tips

Can I make a big batch to keep on hand?

For homemade buttermilk, I recommend making enough for what you need. Unlike store-bought, these DIY options don't keep as long. They are so easy to make (and there are plenty of options) you can easily just make it as you need it! All of the options I'm sharing are for one cup, but you can easily halve or double it if you need more or less for your recipe.

What can I use buttermilk for?

All kinds of things! Pancakes, cakes, cupcakes, muffins, fried chicken - there are many recipes that call for it. You can use it in place of regular milk, too, if you want to give your recipe a tangy flavor.

Can't I just use regular milk instead of buttermilk?

It really depends on the recipe! For most that call specifically for buttermilk, they won't turn out the same if you use just plain milk. Buttermilk is a natural tenderizer, so, for example, if you need it for cakes or cupcakes you won't get the same texture if don't use it.

This is why I wanted to share these substitutes - they are so easy! I absolute

Nutrition Information

Calories: 189kcal (9%), Carbohydrates: 12g (4%), Protein: 7g (14%), Fat: 13g (20%), Saturated Fat: 7g (44%), Cholesterol: 36mg (12%), Sodium: 114mg (5%), Potassium: 562mg (16%), Sugar: 11g (12%), Vitamin A: 520IU (10%), Vitamin C: 2mg (2%), Calcium: 266mg (27%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.