Buttermilk Substitutions You Can Make At Home

This post contains an affiliate link. As an Amazon affiliate, I earn from qualifying purchases.

Many recipes call for buttermilk, but who uses enough to warrant buying a whole jug? Or, honestly, keep it on hand in case you need it for a recipe? Here’s a great list of ways you can make buttermilk at home.

If you’ve ever wondered how to make buttermilk at home or a perfectly acceptable replacement for buttermilk then read on. And if you LOVED my How To Make Heavy Cream post then this is the post for you!

After reading this post you won’t have to run to the store when you realize your cake calls for buttermilk or you decide to whip up some biscuits with dinner. And you’ll never again have to buy a whole jug when the recipe only calls for a tablespoon or a cup.

Why Do You Need Buttermilk Anyway?

Buttermilk is required in certain recipes for a few reasons. Without it, certain breads or cakes wouldn’t quite taste right. Here are a few more reasons why buttermilk is necessary:

The acidity balances out the sweetness in many recipes and adds a tangy flavor
It produces the gas that makes dough or batter rise by activating baking soda. Without it, breads and cakes would fall flat
Buttermilk helps tenderize gluten, which gives baked goods a softer texture
It helps quick breads rise higher and gives them a lighter texture
Buttermilk can help tenderize meat before frying
It adds tang to condiments like ranch dressing

When a recipe calls for it, you’ll notice if it is missing. Making your own will help save money and add flavor and texture to your breads, cakes and other recipes.

My FAVORITE Way To Keep Butter Milk On Hand At All Times

I use powdered buttermilk. It doesn’t take up room in the fridge. It’s never too far gone to use. And I always have it on hand. Plus it actually has the flavor of buttermilk which is essential to some recipes.

How To Make Buttermilk At Home

Buttermilk can be made using your choice of milk – whole, 2 percent, 1 percent, non-fat or the non-dairy milk you prefer. Here are some of the best ways to make buttermilk in a pinch.

Vinegar

Adding vinegar to milk gives it an acidity that is similar to buttermilk. Pour one tablespoon of white vinegar into a one-cup measuring cup and then add milk until it reaches the one-cup line. Gently stir the mixture and let it sit for approximately five minutes.

Lemon juice

Lemon juice is also an acid that can be used to make buttermilk. Add one tablespoon of lemon juice to a one-cup measuring cup and pour in milk until it reaches the one-cup line. Stir the mixture gently and let it sit for about five minutes. Before you ask, yes, you can also use lime juice.

“I usually make my own buttermilk because recipes I won’t use a full quart of buttermilk. I use the method where you add one tablespoon of acid to a measuring cup and fill the remainder of the cup with regular milk, then let it stand for five minutes.”
—Michelle Price Honest and Truly

Cream of tartar

Cream of tartar or Tartaric Acid is another acidic substance that can be added to milk to create homemade buttermilk. When using cream of tartar, add 1 ¾ teaspoons per cup of milk. Because cream of tartar can clump together in the milk, it can be added with the dry ingredients instead. Then add the milk with the liquid ingredients.

Yogurt

Yogurt is tangy and acidic, much like buttermilk. To use yogurt as a substitute, whisk together ¼ cup milk and ¾ cup plain unsweetened yogurt for each cup of buttermilk required. Yogurt can also be substituted cup–for–cup for buttermilk, but since yogurt is thicker, it may affect the consistency of the recipe. This is a great one to use in place of buttermilk when you’re making a marinade.

Sour cream

Sour cream is also acidic and tangy. It is best to add some milk because it is thicker than buttermilk. Add ¼ cup milk to ¾ cup sour cream for each cup of buttermilk needed, use as called for in the recipe.

Dairy-free buttermilk

To make dairy-free buttermilk, use the vinegar or lemon juice method above with the non-dairy milk of your choice. Coconut milk, almond milk and cashew milk work best.

Silken tofu

Combine ¼ cup pureed silken tofu with ½ cup plus three tablespoons of water, one tablespoon of lemon juice or white vinegar, and a pinch of salt to blender. Blend for about 30 seconds, until smooth and creamy.

“In a pinch I make buttermilk by adding one tablespoon of lemon juice or vinegar to one cup of milk and letting it stand for five to 10 minutes. This naturally thickens and slightly curdles the milk, making a very satisfactory buttermilk substitute.” – Jessica Haggard, Primal Edge Health

No matter which way you make buttermilk, it will hopefully save you an extra trip to the store so you have more time to bake and create in the kitchen. The next time you need buttermilk, choose one of the methods above and get baking.