Making your buttermilk substitute is easy, and it's a great way to give baked goods a rich texture and depth of flavor. This simple recipe can be made with ingredients you likely already have in your pantry or fridge. To prepare these buttermilk substitutes, you will need an acidic ingredient, such as lemon juice, vinegar, sour cream, plain yogurt, and a liquid ingredient, either dairy-based or non-dairy. In addition, you can make it vegan, vegan, paleo-friendly, or low in carbs.
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What is Buttermilk?
Buttermilk was traditionally produced as a byproduct during the process of making butter. However, buttermilk is produced by fermenting milk with lactic acid bacteria. Buttermilk has several uses: the acidity provides a tangy flavor to balance all kinds of sweet baked treats; it also acts on gluten, giving a more delicious crumb. In addition, it activates baking soda, producing the gas that makes dough or batter rise better. Buttermilk also has several savory applications; it can be used in marinades where its acids tenderize and add flavor to poultry and meats.
It can also be used instead of vinegar when making a base for salad dressing or slaw. Additionally, it works wonderfully in mashed potatoes, adding a velvety texture and a sour undertone that balances the flavor. It is a beverage in some cultures, including Arab, Indian, and Pakistani. Many smoothie recipes lean on this idea of buttermilk as a beverage and incorporate its thick texture and familiar tang as a counterpoint to fruit.
Buttermilk Substitute Ingredients
- Acidic Ingredient: You will need an acidic ingredient, such as lemon juice, vinegar, sour cream, or plain yogurt. I recommend using use Full Fat for better results.
- Liquid Ingredient: You can use either dairy-based or non-dairy.
Tools you'll need
How to Make Buttermilk Substitute
The key components of a buttermilk substitute, whether dairy-based or not, are acidity and a liquid that is ideally similar in flavor and composition to buttermilk. Usually, a small amount of acid, such as lemon juice, can be mixed with a liquid, such as dairy or non-dairy milk; this mixture curdles quickly and works well in recipes that call for buttermilk, though it may be unpleasant to drink alone.
Dairy-based
Note: To make a dairy-based buttermilk substitute, add an acidic ingredient, typically lemon juice or vinegar, to milk. You can also use plain yogurt or sour cream. Here are several dairy-based buttermilk substitutes.
- Milk and Acid: Add 4 teaspoons of lemon juice, white distilled vinegar, or apple cider vinegar to a liquid measuring cup and enough milk to fill it to the 1-cup line. Stir and let the mixture sit for 5 to 10 minutes at room temperature; it will curdle slightly, thicken, and be ready to use.
- Sour cream and milk or water: Replace 1 cup of buttermilk in a recipe, combine ¾ cup of full-fat sour cream with ¼ cup milk or water, and whisk the mixture until smooth. Then, use the thickened milk as you would buttermilk in your recipe.
- Plain yogurt and milk or water: To make 1 cup of buttermilk substitute, combine 6 ounces of plain full-fat yogurt with ¼ cup of milk or water and whisk until smooth. Then, use the thickened milk as you would buttermilk in your recipe.
Dairy-free, Vegan
Note: You can substitute buttermilk with plant-based milk alternatives or soy products, depending on your dietary requirements. Here are several soy-based, dairy-free, and vegan options; these recipes yield 1 cup of buttermilk substitute.
- Unsweetened Soy Milk and Acid: Add 4 teaspoons of lemon juice, white distilled vinegar, or apple cider vinegar to a measuring cup. Add soy milk to the 1-cup line. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, use the thickened milk — curds and all — just as you would buttermilk in your recipe.
- Unsweetened Coconut Milk and Acid: Add 4 teaspoons of lemon juice, white distilled vinegar, or apple cider vinegar to a measuring cup. Add coconut milk to the 1-cup line. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, use the thickened milk — curds and all — just as you would buttermilk in your recipe.
Low-carb
Note: Here are several plant-based buttermilk substitutes that are low-carb. These substitutes are also vegan; the recipes below make 1 cup of buttermilk substitutes.
- Unsweetened Cashew Milk and Acid: Add 4 teaspoons of lemon juice, white distilled vinegar, or apple cider vinegar to a measuring cup. Add cashew milk to the 1-cup line. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, use the thickened milk — curds and all — just as you would buttermilk in your recipe.
- Unsweetened Almond Milk and Acid: Add 4 teaspoons of lemon juice, white distilled Vinegar, or apple cider vinegar to a measuring cup. Add almond milk to the 1-cup line. Let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Then, use the thickened milk — curds and all — just as you would buttermilk in your recipe.
- Vegan Sour Cream and Water: Add ½ cup of water to ½ cup of vegan sour cream and stir. Adjust the proportion of water and sour cream based on the desired thickness. Then, use the thickened sour cream mixture as you would buttermilk in your recipe.
Substitutions
- Milk: Non-dairy milk such as soy, almond, or coconut milk can be used instead of regular milk.
- Flour: Gluten-free flour blends, almond flour, or coconut flour can be substituted for all-purpose flour.
- Eggs: Applesauce, mashed bananas, or yogurt can be used as a substitute for eggs in baking. For savory dishes, tofu or aquafaba (the liquid from canned chickpeas) can be used as a substitute for eggs.
- Sugar: Honey, maple syrup, or agave nectar can be used instead of sugar in recipes.
- Baking Powder: For 1 teaspoon of baking powder, you can substitute ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
- Vinegar: Lemon or lime juice can be used instead of vinegar in recipes.
Variations
- Chocolate Buttermilk Substitute: Add 1 tablespoon of cocoa powder to the milk and acid mixture before stirring. This variation can add a rich chocolate flavor to recipes like chocolate cake or brownies.
- Spiced Buttermilk Substitute: Add ½ teaspoon of cinnamon, nutmeg, or ginger to the milk and acid mixture before stirring. This variation can add a warm and cozy flavor to recipes like muffins or quick bread.
- Herbed Buttermilk Substitute: Add 1 tablespoon of finely chopped fresh herbs like rosemary, thyme, or chives to the buttermilk substitute. This variation can add a fresh and savory flavor to recipes like biscuits or scones.
- Sweetened Buttermilk Substitute: Add 1-2 tablespoons of honey or maple syrup to the buttermilk substitute. This variation can add a sweet and subtle flavor to recipes like pancakes or waffles.
- Citrus Buttermilk Substitute: Add 1 teaspoon of lemon or orange zest to the buttermilk substitute. This variation can add a bright and citrusy flavor to pound cakes or muffins.
How to Serve
- Baked Goods: The most common use for buttermilk or a buttermilk substitute is in baked goods like cakes, muffins, pancakes, and biscuits. Follow your recipe instructions and incorporate the homemade buttermilk substitute as directed. Serve the finished baked goods independently or with preferred accompaniments like butter, syrup, or fruit.
- Dressings and Dips: Buttermilk-based dressings and dips, such as ranch dressing or creamy herb dips, can be made using the homemade buttermilk substitute. Mix it with mayonnaise, herbs, spices, and other desired ingredients to create a flavorful dressing or dip. Serve alongside salads, vegetables or as a dipping sauce for appetizers.
- Marinades: Buttermilk or a buttermilk substitute can be used as a marinade for meats, particularly chicken or poultry. The buttermilk's acid helps tenderize the meat and infuse it with flavor. Marinate the meat in the buttermilk substitute for the recommended time in your recipe, then cook it as desired (grilled, baked, or fried).
- Beverages: In some cultures, buttermilk is consumed as a beverage. If you enjoy the tangy taste of buttermilk, you can drink the homemade buttermilk substitute on its own or incorporate it into smoothies. Combine it with fruits, yogurt, and sweeteners to create a refreshing and tangy smoothie.
How to Store
Store the Buttermilk Substitute in an airtight container in the coldest part of your fridge for up to a week. Stir well before using because it tends to separate into a watery layer and a thick layer as it rests, and don't be alarmed if it has some small lumps. The best way to get an accurate idea of its freshness is to stir well, pour some into a cup, and smell it should smell tangy when fresh and sour if it has spoiled.
Make-Ahead
To make a buttermilk substitute ahead of time, prepare it by combining an acidic ingredient, such as lemon juice or vinegar, with a liquid like milk or a non-dairy alternative. Mix them, let the mixture rest for 5-10 minutes, and stir it before storing it in the refrigerator in an airtight container. When ready, give it a good stir and incorporate it as a one-to-one replacement for buttermilk in your recipes. Remember that while it can be made ahead, the texture and flavor may slightly change upon storage, so using freshly prepared buttermilk substitutes generally yields the best results.
How to Freeze
To freeze the buttermilk substitute, prepare it as usual and portion it into freezer-safe containers or ice cube trays. Label the containers with the contents and date, then place them in the freezer. Once frozen, transfer the portions to freezer bags if desired. When you want to use the frozen buttermilk substitute, thaw it in the refrigerator overnight or use the defrost function in the microwave.
Give it a good stir to recombine any separated liquids before incorporating them into your recipes. Properly stored, the frozen buttermilk substitute can be kept for up to 3 months, allowing you to have it on hand whenever you need it without worrying about it going bad.
Tips for Making The Best Buttermilk Substitute
- Use Full-Fat Ingredients: Full-fat dairy-based ingredients like milk, sour cream, and yogurt will yield the best results, providing the ideal texture and flavor for a buttermilk substitute. Low-fat or non-fat ingredients may produce a thinner or less flavorful buttermilk substitute.
- Use the Right Acid: Lemon juice, white vinegar, or apple cider vinegar are the most commonly used acidic ingredients to curdle the milk and create the tangy flavor of buttermilk. Choose the acid that works best for your recipe.
- Let it Sit: After adding the acid to the milk or dairy-based ingredient, let the mixture sit for a few minutes to curdle and thicken. This will help create a texture and flavor similar to buttermilk.
- Use a Whisk: Whisk the mixture well to combine the acid and liquid ingredients thoroughly. This will help prevent any lumps or separation from occurring.
- Adjust the Consistency: If the buttermilk substitute is too thick, add a small amount of milk or water to thin it out. If it's too thin, add more dairy-based ingredients to thicken it.
- Taste Test: Once you've made the buttermilk substitute, taste it to ensure that it has the right level of tanginess for your recipe. Adjust the amount of acid or dairy-based ingredients to achieve the desired flavor.
FAQ
Can I use any milk as a buttermilk substitute?
You can use dairy or non-dairy milk as a buttermilk substitute, such as whole, skim, almond, coconut, soy, etc.
How much buttermilk substitute can I use in place of buttermilk?
You can use the same amount of buttermilk substitute instead of buttermilk in a recipe. For example, if a recipe calls for 1 cup of buttermilk, you can use 1 cup of buttermilk substitute instead.
Can I make a buttermilk substitute without an acid?
No, the acid is necessary to create the tangy flavor and curdle the milk or dairy-based ingredient to create the thick texture of the buttermilk substitute.
Can I use a buttermilk substitute as a beverage?
While buttermilk substitutes can be used in recipes, it may not be ideal as a beverage due to its thick texture and tangy flavor. However, you can experiment with adding sweeteners or fruit to make it more palatable as a drink.
Can I make a buttermilk substitute without dairy?
You can make a dairy-free buttermilk substitute using non-dairy milk and an acid, such as lemon juice or vinegar. Popular options include soy milk, almond milk, and coconut milk.
Can I freeze the buttermilk substitute?
Yes, you can freeze buttermilk substitutes for later use. Store it in a freezer-safe container and label it with the date and contents. Thaw it in the fridge overnight before using it, and whisk or blend it well to restore its texture.