How to Make a Buttermilk Substitute at Home (4 Methods)

Here at the test kitchen, we love the tangy flavor and tenderizing power of buttermilk in our recipes. From fluffy pancakes to flaky biscuits and moist cakes, buttermilk is a magical ingredient. But what happens when you reach into the fridge and find the carton empty? Don't panic! We've tested four reliable methods for making a buttermilk substitute at home, plus a bonus option, so you can get back to baking without a trip to the store.

Quick Reference

The Science of Buttermilk in Baking

Before we dive into the methods, let's talk about why buttermilk is so important in baking. Buttermilk is acidic, and this acidity does two key things. First, it reacts with alkaline leaveners like baking soda, creating carbon dioxide gas. This is what gives your baked goods a light, airy texture. Without the acid, baking soda won't have the same lifting power.

Second, the acid in buttermilk helps to break down long, tough strands of gluten in flour, resulting in a more tender crumb. This is why buttermilk biscuits are so soft and why buttermilk cakes are so moist. When you make a buttermilk substitute, you are essentially creating an acidic milk that can perform these same two functions.

Method 1: Milk and Vinegar

This is our go-to method for a quick and easy buttermilk substitute. The process is simple: add an acid to milk and let it sit for a few minutes to curdle. The result is a tangy, slightly thickened milk that works beautifully in most recipes.

The Ratio

• 1 cup of milk (whole or 2% works best)
• 1 tablespoon of white vinegar

How to Make It

Pour the milk into a liquid measuring cup.

Add the vinegar and stir gently.

Let the mixture stand at room temperature for 5-10 minutes. It will start to look slightly curdled and thickened. That's when you know it's ready to use.

Taste and Texture

The resulting liquid is noticeably tangy, with a flavor similar to buttermilk. The texture is slightly thicker than regular milk but not as thick as store-bought buttermilk. We found that this substitute adds a pleasant, subtle tang to baked goods.

When It Works

This method is fantastic for recipes where buttermilk's leavening power is the star of the show. We love it for pancakes, waffles, and cakes. The acidity reacts beautifully with baking soda to create a light and fluffy texture.

When It Fails

While this substitute is a great all-rounder, we found it can sometimes be a little too tangy for very delicate recipes. If you're making a subtly flavored vanilla cake, for example, the vinegar flavor might be a bit too pronounced. In those cases, we recommend one of the other methods.

Method 2: Milk and Lemon Juice

This method is very similar to the vinegar method, but it uses lemon juice as the acid. The fresh, citrusy tang of lemon juice can be a wonderful addition to certain recipes.

The Ratio

• 1 cup of milk (whole or 2% works best)
• 1 tablespoon of fresh or bottled lemon juice

How to Make It

Pour the milk into a liquid measuring cup.

Add the lemon juice and stir gently.

Let the mixture stand at room temperature for 5-10 minutes. You'll see it start to curdle, just like the vinegar method.

Taste and Texture

The lemon juice substitute has a brighter, fresher tang than the vinegar version. The texture is very similar—slightly thickened and curdled. We particularly enjoyed the subtle citrus notes this substitute brought to our baked goods.

When It Works

This is our top choice for biscuits and scones. The bright, citrusy flavor of the lemon juice complements the buttery, savory notes in these recipes perfectly. It also works well in any recipe where a hint of lemon would be a welcome addition.

When It Fails

As with the vinegar method, the lemon flavor can sometimes be too assertive. If you're making a chocolate cake, for example, the lemon flavor might clash with the cocoa. In those cases, a more neutral substitute is a better choice.

Method 3: Yogurt and Milk

If you have plain yogurt in your fridge, you're in luck! Thinned with a little milk, yogurt makes an excellent buttermilk substitute. The live cultures in yogurt provide the necessary acidity, and the result is a substitute with a rich flavor and thick texture.

The Ratio

• 3/4 cup of plain, unsweetened yogurt
• 1/4 cup of milk

How to Make It

In a small bowl, whisk together the yogurt and milk until smooth.

The mixture should have a thick, pourable consistency similar to buttermilk. If it's too thick, you can add a little more milk.

Taste and Texture

This substitute has a rich, tangy flavor that is very similar to store-bought buttermilk. The texture is also the closest of all the methods—thick, creamy, and smooth. We found that this substitute added a wonderful depth of flavor and a very moist crumb to our baked goods.

When It Works

This is our favorite substitute for cakes and quick breads. The thick, creamy texture adds a wonderful richness and moisture that can't be beaten. It also works well in any recipe where you want a pronounced buttermilk flavor.

When It Fails

Because this substitute is so thick, it can sometimes weigh down very light and delicate recipes. If you're making a very airy, delicate cake, you might want to choose a thinner substitute. It's also important to use plain, unsweetened yogurt. Flavored or sweetened yogurts will not work in this recipe.

Method 4: Cream of Tartar and Milk

Cream of tartar is a dry acid that is often used to stabilize egg whites. It can also be used to make a buttermilk substitute. This is a great option if you don't have any fresh lemons, vinegar, or yogurt on hand.

The Ratio

• 1 cup of milk
• 1 3/4 teaspoons of cream of tartar

How to Make It

In a small bowl, whisk together the cream of tartar and a few tablespoons of the milk to create a smooth paste. This will prevent the cream of tartar from clumping.

Gradually whisk in the remaining milk until the cream of tartar is fully dissolved.

Let the mixture stand for 5-10 minutes to thicken slightly.

Taste and Texture

This substitute has the most neutral flavor of all the methods. It's tangy, but not as pronounced as the vinegar or lemon juice versions. The texture is similar to regular milk, so it won't add the same richness as the yogurt substitute.

When It Works

This is a great all-purpose substitute. Because of its neutral flavor, it works well in any recipe that calls for buttermilk. It's a particularly good choice for delicate recipes where you don't want the flavor of the substitute to overpower the other ingredients.

When It Fails

While this substitute works well in a pinch, it doesn't add the same flavor or richness as the other methods. If you're looking for a substitute that will add a lot of flavor and moisture to your baked goods, we recommend one of the other options.

Bonus Method: Kefir

Kefir is a fermented milk drink that is very similar to buttermilk. It has a tangy flavor and a thick, creamy texture. If you have kefir on hand, you can use it as a direct 1:1 substitute for buttermilk in any recipe. No need to mix or measure—just pour it in!

Practical Tips and Common Mistakes to Avoid

• Use the right kind of milk. We found that whole or 2% milk works best for the vinegar and lemon juice methods. Skim milk can be used in a pinch, but the resulting substitute will be thinner and less rich.
• Don't use sweetened or flavored products. When using yogurt, make sure it is plain and unsweetened. Flavored or sweetened yogurts will affect the flavor of your baked goods.
• Let it rest. Don't skip the 5-10 minute resting time for the vinegar and lemon juice methods. This is what allows the milk to curdle and thicken, creating the right acidity and texture.
• Don't overmix. When adding your buttermilk substitute to your batter, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough, chewy baked goods.

Frequently Asked Questions

Can I use a non-dairy milk to make a buttermilk substitute?

Yes, you can! We've had success using soy, almond, and oat milk with the vinegar and lemon juice methods. The resulting substitute won't be as thick and creamy as one made with dairy milk, but it will still provide the necessary acidity for leavening.

Can I make a larger or smaller batch of buttermilk substitute?

Absolutely! You can easily scale these recipes up or down as needed. Just maintain the same ratios.

Can I make buttermilk substitute ahead of time?

We recommend making your buttermilk substitute fresh for each recipe. The acidity can start to mellow over time, so it's best to use it right away.

What if my milk doesn't curdle?

If your milk doesn't curdle after 10 minutes, it could be that your milk is very fresh or that your acid isn't strong enough. You can try adding a little more acid and letting it sit for a few more minutes. Even if it doesn't look very curdled, it will still be acidic enough to work in your recipe.

Can I use bottled lime juice instead of lemon juice?

Yes, you can use bottled lime juice in the same ratio as lemon juice. The flavor will be slightly different, but it will still work as a buttermilk substitute.