Buttermilk Substitutes
Learn how to quickly create straightforward buttermilk substitutes, including dairy-free options. Find out which substitute works best for each recipe type.
Servings: 1 cup
Ingredients
Option 1: All-purpose use in breads, pastries, cakes, and other baked goods
- 1 tablespoon lemon juice or white vinegar
- 1 cup milk whole, 2%, 1%, or skim
Option 2: Use for muffins, cakes, quickbreads, and scones
- 1 3/4 teaspoons cream of tartar
- 1 cup milk whole, 2%, 1%, or skim
Option 3: Use for dense baked goods, dressings, and marinades
- 3/4 cup sour cream or plain yogurt
- 1/4 cup milk whole, 2%, 1%, or skim
Instructions
- Simply stir or whisk ingredients together and let stand 5 minutes before using in any recipe calling for buttermilk.
- Be sure to make the appropriate measurement scaling adjustments needed for the amount of buttermilk called for in the recipe.
Video
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Notes
- For a dairy-free version, you can use the first two options with non-dairy milk like oat, soy, or almond milk.
- Refrigeration: Store for up to 1 week in a sealed jar or container. Shake well before use.
- Freezing: Pour the substitute into a freezer-safe container, leaving some space at the top. For smaller portions, freeze in an ice cube tray and then transfer to a sealed container. Freeze for up to 3 months.
Nutrition
Serving: 1cup | Calories: 150kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 381mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 0.01mg
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