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.
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.
