Skip the trip to the store and learn How to Make Buttermilk substitute at home with simple pantry ingredients, including dairy-free and vegan options!
I love learning simple how-to swaps for my kitchen, like how to make your own Vanilla Extract, How to Ripen Bananas, or make some Playdough for the kids.
Our Buttermilk Substitute hack saves me time and time again.
Our Buttermilk Substitute hack saves me time and time again.We’ve all been there–you’re several ingredients deep in a recipe and realize it calls for buttermilk, which you don’t have. Instead of making a trip to the store, just make your own buttermilk substitute! It’s easy, inexpensive, and I’m sure you already have everything you need.
Buttermilk Substitute:
Any of these options will work great in a recipe, just pick the best one for you based on what you have in your pantry and fridge.
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk
How to make Buttermilk:
For the vinegar option, simply pour 1 Tablespoon vinegar into a measuring cup for 1 cup, then fill the rest of the cup with milk. Carefully stir the mixture then let it sit for 5 minutes. If you don’t have vinegar, check out other easy alternatives above.
Dairy Free & Vegan Substitute:
Instead of dairy milk, use coconut milk or soy milk. Just add 1 Tablespoon vinegar or lemon juice to a 1 cup measuring cup, then fill the rest of the way with coconut or soy milk. Stir and let sit for 5 minutes before using in a recipe.
Buttermilk Freezing Instructions:
Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it’s easy to use small amounts as needed.
Use Buttermilk In:
- Buttermilk Pancakes
- Buttermilk Cornbread
- Buttermilk Biscuits
- Skillet Cornbread
- Ranch Dressing
- Homemade Pancake Syrup
- Cinnamon Roll Biscuits
- Hershey’s Chocolate Cake
- Cannoli Cake
- Lemon Blueberry Pancakes
- English Muffins
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Recipe
Buttermilk Substitute
Equipment
Ingredients
- 1 Tablespoon white vinegar (or lemon juice)
- 1 cup milk (scant cup)
Instructions
- Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
- Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.
Notes
-
- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
-
- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
-
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk
Nutrition
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I originally shared this recipe March 2019. Updated August 2024.
This post contains affiliate links.
This recipe worked just like store-bought buttermilk.
Could whey be used instead of vinegar to make buttermilk?
Is 4 tablespoons enough for 4 cups,or should I add a bit extra.
If you’re a baker, you likely have cream in your refridgerator. You can also take a pint of high fat heavy whipping cream and shake in in a mason jar until the butter forms. What is left, is your true buttermilk.
Can I use Lactose-free milk?
By far this is the most amazing recipe I’ve ever made. Thank you dear. 🫶🏼
Thank you so much this is very helpful
“Thank You!” This will be so helpful!! Can i use Fatfree Milk?
Thank you for these easy recipes I can make for my 7 grands!
Easy, good
You wrote “The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. ” One should NEVER add an acid, which vinegar is, to an empty container. It can splash out when the next ingredient is added, possibly into eyes. Suggest adding three quarters of the milk first, then the vinegar, stir to distribute the vinegar, and then add the rest of the milk up to the measure mark.
I’m not sure about others, but I never pour an ingredient in measuring quickly enough to splash out. It seems to be I’d be likely to miss my measurement mark.
Probably safest to just keep the vinegar locked away & not use such a strong acid at all, Dorothy. Better yet, not in the house at all. Risks outweigh benefits by far on this one.
Thank you for the dangerous substitute. Worked like a charm plus I still have my 👀.
lol Aren’t you lucky!
Lol
I, too, activate a vent hood and contact hazmat while opening jars of pickles. The risk is just too great when dealing with the chemical weapon that is white vinegar.
same, i put on full gloves and a mask just in case!!
These comments are too funny!🤣🤣
Yeh, very strange????!!
Now I’m here just for the comments!! Altho I really did need the buttermilk substitute. I’m going to be a risk taker today and choose the vinegar option. Live on the edge a lil bit.
Wear some safety goggles then.
REALLY!! It’s vinegar NOT ACID!
Hi, I made a recipe of the buttermilk with vinegar and worked great, just wanted to know how mucho would it last on the fridge?
Thanks