10 Best Substitutes for Buttermilk (Tested)

Buttermilk is famed for its ability to give baked goods a wonderfully moist texture and a tangy flavor that enhances everything from pancakes to chocolate chip cookies. However, if you’re like me, it’s not always a staple in the refrigerator. Being a professional recipe developer, I’ve had to come up with buttermilk substitutes when in a pinch. After extensive testing in my kitchen and a variety of recipes, I’ve discovered the top 10 substitutes that work brilliantly in recipes calling for buttermilk.

Table of Contents

• Homemade Buttermilk Recipe
• The Best-Tested Buttermilk Substitutes
• How I Tested These Substitutions
• Tips for Success
• Other Helpful Substitution Guides

Homemade Buttermilk Recipe

Before diving into the substitutes, here’s a quick way to make homemade buttermilk:

Combine 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Stir and let it sit for 10 minutes in a liquid measuring cup until slightly thickened.

The Best-Tested Buttermilk Substitutes

Lemon Juice and Milk

This is essentially your homemade buttermilk. Mix 1 tablespoon of lemon juice with 1 cup of regular milk. Let it stand for about 10 minutes until it curdles. Perfect for any baking recipe!

Vinegar and Milk

Substitute like the lemon juice method, using 1 tablespoon of white vinegar instead. This mixture works well in recipes where a subtle tangy flavor is desired.

Buttermilk Powder

Buttermilk powder is an excellent shelf-stable option that can be used in baking recipes. Mix the powder with water according to package instructions to reconstitute it.

Yogurt

Plain yogurt can replace buttermilk cup-for-cup in most baking recipes. It’s especially great in cakes and muffins, offering a rich, tangy flavor.

Sour Cream

Sour cream thinned out with a bit of milk or water makes a great buttermilk substitute, providing the acidity and fat needed for tender baked goods.

Almond Milk and Lemon Juice

For a dairy-free alternative, mix 1 tablespoon of lemon juice with 1 cup of almond milk. This vegan substitute adds a slight nuttiness along with the required acidity.

Cultured Buttermilk

Commercial cultured buttermilk is thicker and tangier than homemade and can be used directly in recipes for an extra tangy kick.

Cream of Tartar and Milk

Mix 1 3/4 teaspoons of cream of tartar with 1 cup of milk. This combination can help activate the baking soda used in recipes.

Kefir

Kefir works well as a buttermilk substitute because of its similar consistency and acidity. Use it in place of buttermilk in any recipe for moist and flavorful results.

How I Tested These Substitutions

Each substitute was tested in several recipes, including fluffy pancakes, moist chocolate cake, and hearty bread, to ensure they provide similar taste and texture to the original buttermilk-based recipe. I experimented with the amount of substitute used to perfect the desired consistency and acidity, ensuring the final product remains as delightful as the original.

Tips for Success

• When using thicker substitutes like yogurt or sour cream, thin them with water for a better resemblance to buttermilk.
• Always measure your substitutes precisely using a measuring cup to ensure your recipe turns out perfect.
• Remember that the key to substituting buttermilk is maintaining the balance of acidity in your recipe, which activates leavening agents like baking soda.

Other Helpful Substitution Guides

• Substitutes for Red Pepper Flakes
• Substitutes for Amaretto
• Substitutes for Anchovys
• Substitutes for Cannellini Beans
• Substitutes for Shallots
• Substitutes for Black Beans
• Substitutes for Poblano Peppers
• Substitutes for Chia Seeds

Have questions or want to share your experiences? Drop a comment or join me over on Instagram at @may.eighty.five. See you there!