Buttermilk Substitute

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

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. I’m sharing FOUR methods for making buttermilk from milk plus an acid – I know you will have the ingredients for at least one of these options. You’re going to love using this buttermilk substitute in your baking.

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.

Why You’ll Love This Recipe

• Buttermilk isn’t a typically a household staple, but milk and the different acids used to make homemade buttermilk are so you can make it any time.
• This recipe will yield 1 cup of buttermilk substitute, but it is easy to adjust and halve or double, whether you need more or less.
• Homemade buttermilk doubles as a bit of a neat science experiment to show the kids what happens when you add an acid to the milk and how it will help baked goods rise.

Ingredients For Buttermilk Substitutes

• Milk – Whole milk or 2% dairy will give you the best results. Leave it out for 30 minutes to bring it to room temperature so it combines better with the acid.
• Acid – 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. White vinegar, lemon juice, cream of tartar and sour cream are all great options.

How To Make A Buttermilk Substitute With Lemon Juice

1. Pour one Tablespoon of fresh lemon juice into a liquid measuring cup.
2. Pour in enough milk so you have one cup of liquid in total.
3. Stir to combine and then let it stand for at least 10 minutes. You can leave it as long as two hours in the fridge if you don’t need it right away.

How To Make A Buttermilk Substitute With Cream Of Tartar

1. Pour one cup of milk into a bowl.
2. Add the cream of tartar and whisk vigorously until the powder is dissolved and mixed well into the milk.
3. 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.

How To Make A Buttermilk Substitute With White Vinegar

1. Pour one tablespoon of white vinegar into a liquid measuring cup.
2. Pour in milk until you have one cup total of the mixture. Whisk to combine.
3. 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).

How To Make A Buttermilk Substitute With Sour Cream

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

For a last minute craving, this buttermilk substitute recipe will save you a trip to the store so you can get baking! This hack will come in handy time and time again.

Storage

I do not recommend storing any buttermilk substitutes for longer than 2 hours if made with lemon juice, sour cream or white vinegar. Use buttermilk substitute made with cream of tartar immediately.

Freezer: If you have extra buttermilk on hand, whether homemade or purchased, you can freeze it! Use an ice cube tray to portion it out and thaw what you need in the fridge overnight.

Can I Make A Big Batch To Keep On Hand?

For homemade buttermilk, I recommend only 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, too.

Why Can’t I Just Use Regular Milk In A Recipe?

It really depends on the recipe! For most that call specifically for buttermilk, they won’t turn out the same if you use 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.

How To Use Buttermilk Substitute

All kinds of things! Pancakes, cakes, cupcakes, muffins, fried chicken – there are so 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.

Recipes To Use Homemade Buttermilk Substitute

• This Carrot Poke Cake is something I look forward to every spring. Carrots, coconut and pineapple give it so much flavor and the buttermilk glaze and cream cheese frosting just tip it over the top!
• If you have lots of zucchini on hand, Chocolate Zucchini Cake is the most delicious way to use it up! Dense, tender and loaded with chocolate chips, you won’t have a difficult time sneaking greens into the kids’ day!
• If you have a potluck, holiday get together, party, or BBQ to attend, Cookie Salad is always a hit! It is super unique and filled with Cool whip, cookies, mandarin oranges and vanilla pudding.
• There’s nothing better on the weekend than light and fluffy Buttermilk Pancakes! My recipe is fool-proof and you’ll have delicious pancakes in no time.