How to Make Buttermilk (6 Substitutes for Buttermilk)
Learn all about substitutes for buttermilk as well as how to make buttermilk. It’s easier than you’d think to make your own buttermilk! Once you’ve learned about common buttermilk substitutes, check out my favorite recipes using buttermilk.
When to Make Your Own Buttermilk
I love the tangy flavor that buttermilk adds to baking recipes like buttermilk pancakes, scones, and of course buttermilk biscuits. Sometimes I realize that I forgot to pick up buttermilk at the grocery store. Or what I had is actually way past the expiration date and I’m quickly in need of a homemade buttermilk substitute.
We’ve all been there. Mid-recipe you realize that the ingredients call for buttermilk and there’s none in the refrigerator. You’re stuck googling things like how to make buttermilk, substitutes for buttermilk, or buttermilk substitute.
And you’re hoping that you can still salvaged your already started recipe. No one wants to make a special trip to the grocery store for just one item, so occasionally you have to make do with a buttermilk replacement.
Having an easy buttermilk substitute recipe up your sleeves is also great when you only need a small amount of buttermilk and don’t want to purchase an entire container of traditional buttermilk.
Buttermilk Substitute Video
For kitchen mishap situations it is nice to have this kitchen tip for how to make buttermilk up your sleeve. With common ingredients, you can easily make homemade buttermilk to use in your recipes. Here’s a quick video overview of how to make some of these substitutes for buttermilk.
Click to save this recipe for Homemade Buttermilk Substitutes to Pinterest!
How to Make Buttermilk 6 Ways
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Out of buttermilk? No worries! Some of these buttermilk substitutes are easier than others in a pinch. My most commonly used method is to make homemade buttermilk with milk and lemon or vinegar, but the others are helpful as well.
Most of the methods for homemade buttermilk that I’ve outlined below start with regular milk (whole milk works best), so you’ll need to at least have that on hand.
Cream of Tartar Buttermilk Substitute
Wondering how to make buttermilk from milk using cream of tartar? It couldn’t be simpler!
Measure 1 3/4 teaspoon cream of tartar plus 1 cup milk. Whisk to combine and let stand at room temperature for 5-10 minutes, until curdled and then stir.
Now you’ve made your own substitute for buttermilk. This milk and cream of tartar mixture becomes your buttermilk replacement — you can use the same measurement you need for your given recipe.
Lemon Juice Buttermilk Substitute
To make your own buttermilk using lemon juice, Â you are going to add 1 tablespoon of fresh lemon juice to a liquid measuring cup. Then, add regular milk (whole milk works best) until the amount reaches one cup.
Let the milk and lemon juice mixture stand at room temperature for 10 minutes. The milk should look curdled after about 10 minutes. Stir and you have a homemade buttermilk subsitute to use in your recipe!
Alternatively, if you don’t have fresh milk, you can combine 1/3 cup powdered milk + 1 cup water. Then, add 1 tablespoon fresh lemon juice. For best results when making your own buttermilk substitute, let the combination of milk and lemon juice sit for 10 minutes before using. This allows it to reach a thicker consistency.
Plain Yogurt Buttermilk Substitute
Another way to make buttermilk at home is the following: 2 tablespoons of regular milk plus enough plain yogurt to equal one cup. Whisk well to combine and you have a buttermilk substitute. Then, use as your recipe instructs.
If you are using plain GREEK yogurt, you’ll want to use 3 – 4 tablespoons of milk because Greek yogurt tends to be a bit thicker than plain traditional yogurt. Either type of yogurt works well as a buttermilk substitute.
Sour Cream Buttermilk Substitute
You might have wondered can you use sour cream in place of buttermilk. Well, the answer is YES – you can substitute sour cream for buttermilk.
Sour cream can also be used as a buttermilk substitute. It is pretty similar to the method for using plain yogurt. However, I add slightly more milk since sour cream tends to be thicker than plain yogurt (unless you’re using Greek yogurt).
To make a sour cream buttermilk substitute, combine 3-4 tablespoons of regular milk plus enough sour cream to equal 1 cup. Whisk well to combine and you have a buttermilk substitute. Stir to combine and then use your as your buttermilk subsistute in your recipe.
White Vinegar Buttermilk Substitute
This method for making a buttermilk replacement is identical to the lemon juice buttermilk substitute, except you’re going to use white vinegar instead.
1 cup of buttermilk = 1 tablespoon of fresh lemon juice + 1 scant cup of milk
What is a scant cup of milk? The simplest way to measure this, in my opinion, is to first add the 1 tablespoon lemon juice (or vinegar) to a glass measuring cup. Then, fill the the glass measuring cup with enough milk to reach the 1 cup line.
Basically, a scant cup of milk is about 1 tablespoon less than 1 cup of plain milk.
After combining the milk and vinegar, let the mixture stand at room temperature for 5-10 minutes. It should look curdled. Stir and you have homemade buttermilk for your buttermilk substitute!
Alternatively, if you don’t have fresh milk, you can combine 1/3 cup powdered milk + 1 cup water. Then, add 1 tablespoon white vinegar. Let sit for 10 minutes before using.
Buttermilk Powder Buttermilk Substitute
Buttermilk powder is buttermilk that has been pasteurized, then concentrated with an evaporator, and then dried to produce a powder. You can purchase buttermilk powder at most any grocery store.
To make buttermilk using buttermilk powder, follow the instructions on the buttermilk powder container. The instructions on the buttermilk powder that I have state to combine 1 cup of water with 1/4 cup powder to equal 1 cup of fresh buttermilk.
Bonus Buttermilk Substitute
Depending on the recipe, I have used canned coconut milk as a substitute for the buttermilk.
BUT you have to use your personal discretion on this one because the flavor is certainly different, plus some recipes need the acidity of buttermilk (or one of the substitutes mentioned above) to react with the leavening agent.
Can You Freeze Buttermilk?
YES! You can freeze buttermilk! If you do buy a large quart of buttermilk and don’t use it all, I recommend freezing the leftovers. Freeze in portions that makes sense for the recipes you typically prepare.
For small portions, an ice cub tray make sense – just measure in tablespoons as you fill the ice cube trays. Once frozen, remove the frozen buttermilk cubes and place in a freezer bag. Make sure to label the bag with the amount of the frozen portions.
For the full tutorial with all the tips for freezing buttermilk and thawing buttermilk, check out this post: How to Freeze Buttermilk.
Tips for Making Buttermilk Replacements
If you’re trying to make buttermilk from milk (i.e. adding a tablespoon of lemon juice or vinegar to it), whole milk is best. Skim milk doesn’t contain nearly enough fat or flavor to work as a buttermilk substitutes. In a pinch, 2% milk should work, but whole is best.
If you don’t have white vinegar on hand, do not try to substitute another vinegar that has a strong flavor. For example, you can NOT make homemade buttermilk with something like balsamic vinegar. In a pinch, you might be able to try Apple Cider Vinegar, but I like white vinegar best.
Lastly, you need to give all of these buttermilk substitutes time to curdle. Wait a good 10 minutes or so before adding the homemade buttermilk into your dish. If you don’t wait the full 10 minutes, your buttermilk substitute may not work.
More Buttermilk Recipes:
Now that you have learned how to make buttermilk and know all about some common buttermilk substitutes, try your hand at a few delicious recipes featuring buttermilk. These recipes will all work just fine with any of the main homemade buttermilk methods I’ve outlined above. Â
These Toasted Almond and Coconut Scones are just sweet enough that they could pass as either breakfast or a mid-day snack. Pair with a cup of coffee or tea and enjoy!
Another delicious brunch treats are these Coconut Lemon Poppyseed Muffins. The coconut adds a unique taste and texture to these muffins that’s hard to resist!
Take your biscuits up a notch with these Parmesan Chive Buttermilk Biscuits. Perfect for brunch or breakfast for dinner!
I love making Sweet Potato Dinner Rolls during the cooler months. They’re a comforting side dish that are actually quite easy to whip up.
If you prefer heartier muffins, make a batch of these Apple Cranberry Oat Muffins. These just scream fall and are incredibly easy to make.
Chicken Pot Pie with Buttermilk Biscuit Crust is comfort food and it’s finest! Creamy chicken filling is topped with tender buttermilk biscuits.
Did you know how to make buttermilk or is this your first time learning about homemade buttermilk?
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Homemade Buttermilk
Out of buttermilk? No worries! Learn all about common buttermilk substitutes as well as how to make easy homemade buttermilk.
Ingredients
- 1 tablespoon Lemon Juice or White Vinegar
- 1 scant cup Whole Milk
Instructions
- Measure 1 tablespoon of fresh lemon juice or white vinegar into a 2 cup glass measuring cup.
- Then, add the whole milk, pouring until the total amount of liquid (the milk plus the lemon juice or vinegar) equals one cup. The amount of milk added will be slightly less than 1 cup of whole milk, or a "scant" one cup (specifically, it will be 1 tablespoon less than 1 cup).
- Next, let the lemon juice or white vinegar and whole milk mixture sit for 10 minutes at room temperature. The mixture should look curdled.
- Stir the mixture and now you have homemade buttermilk for your buttermilk substitute! Use it 1:1 with whatever recipe you have that calls for buttermilk.
- Alternatively, if you don't have fresh milk, you can combine 1/3 cup powdered milk + 1 cup water.
- Then, add 1 tablespoon white vinegar.
- Let sit for 10 minutes before using.
Notes
The post details a few other alternatives for buttermilk substitutes, such as sour cream, buttermilk powder, making buttermilk using cream of tartar, or using plain yogurt. Please see the original post for all of the details regarding those substitutes for buttermilk.
TIPS FOR MAKING BUTTERMILK REPLACEMENTS
If you’re trying to make buttermilk from milk (i.e. adding lemon juice or vinegar to it), whole milk is best. Skim milk doesn’t contain nearly enough fat or flavor to work as a buttermilk substitutes. In a pinch, 2% milk should work, but whole is best.
Lastly, you will need to give homemade buttermilk time to curdle. Wait a good 10 minutes or so before adding the homemade buttermilk into your dish. If you don’t wait the full 10 minutes, your buttermilk substitute may not work.
Can You Freeze Buttermilk?
YES! You can freeze buttermilk! If you do buy a large quart of buttermilk and don't use it all, I recommend freezing the leftovers. Freeze in portions that makes sense for the recipes you typically prepare.
For the full tutorial with all the tips for freezing buttermilk and thawing buttermilk, check out this post: How to Freeze Buttermilk.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 39Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 27mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Did You Try any of these Buttermilk Substitutes?
Leave a comment below and give the recipe card a review for others to see what you thought of these ways to make homemade buttermilk. On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see what you made using your buttermilk substitute!
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Dr Kirsten Grant says
Thank you so much for taking the time to write this blog post.
I just realized that I’m running short on buttermilk and this post that you wrote is exactly what me and my family needed thank you so much!
Mary says
An excellent article that covers so many cooking tips. I have used vinegar with milk to make buttermilk. I appreciated the mention of the other ingredients that can be used to make buttermilk. I have used unpasteurized milk in biscuits that has soured. In old cookbooks there is mention of using sour milk. If you can purchase unpasteurized milk, it will keep in your refrigerator for a long time. The milk will separate creating a whey and solid. I pour it through a sieve and let it set up again. I also freeze the sour milk for future cooking.
Katie says
great tips, thanks for sharing!
Patty Davidson says
I was way out in Nebraska farm country. My husband and I were visiting with family. We planned a fish fry. When I went to buy some frozen hash puppies the stores there had never heard of such a thing. They didn’t even have a box mix. So I googled how to make some. Of course I needed buttermilk. We had gotten back home with out any. So made the milk and vinegar. Than unprocessed to make the best hushpuppies anyone e of us had e we eaten. Hubby & uncle’s ate them for breakfast with syrup the next morning. Still revving about how great they were. Lol
Katie says
So glad that worked out for you! Thanks for sharing 🙂
kr says
does a buttermilk made with evap + vinegar needs to be curdle before adding to butter?or its always ok if not curdle?thank u for the answer!Godbless!
Katie says
I have not tried making a buttermilk substitute using evaporated milk. I always use regular fresh cow’s milk, not canned.
Chioma says
Can I use canned coconut milk an apple cider vinegar to make my a butter milk? Thanks Katie.
Katie says
I have not tested making buttermilk using the combo of coconut milk and apple cider. If you try it, I’d love to hear how it works out!
Callie says
I would like to make some buttermilk biscuits. I have sour cream and evaporated milk. Can I use this as a substitute for buttermilk and get the same resultsI am concerned that my biscuits will not taste like buttermilk biscuits as I am baking them for dinner guest.
susan says
This may be a stupid question,but i rarely ever cook but my hubby wants buttermilk pancakes,lol. Do i use it as is,or do i strain out the nasty curdled parts ?? Thank you
Katie says
Stir it up and use it as is.
kelly hodges says
Thanks for the info. Can you make 2 cups at a time or is this only effective in one cup ratios?
Katie says
you can make as much as you need at a time, it was just easy to demonstrate with 1 cup portions.
Eleanor says
can you use this with buttermilk chicken
Katie says
Hi Eleanor, I haven’t tried that because I don’t make buttermilk chicken very often.
M.J. says
Thanks I too use yogurt a great deal but like to use what the recipe calls for most times..I am sharing this on my blog and noted where it came from..:)
ika says
great tips for me, who always hardly find buttermilk ,thanks katie :d
brian says
I usually marinate boneless, skinless chicken in seasoned buttermilk(vinegar/milk method) 24-48 hours before frying. Think I’ll try using some quality seasoned coconut milk for my next batch of fried chicken. Thx for the ideas.
Gail says
Katie, Thanks for the ideas. I think I will use vanilla yogurt and “leftover” coconut milk for the Chocolate Muffins I am going to make. Actually, I would have bought buttermilk, but did not get to read the comments before going to the store to find out that one can freeze buttermilk! Or maybe I could use a cup of the eggnog my husband bought?
Bonnie says
Can you make it using lactaid milk?
Katie says
I have never tried that and do not know.
Aya B. says
Very Clever
I always substitute buttermilk with Low fat plain Yogurt mixed with some water to lighten it up
it works perfectly… and makes my recipes somehow lighter
Very helpful information though…
Kathleen says
The cans of unopened powdered buttermilk keep indefinitely. I called the maker to find out.
Jeanette says
I keep powder butter milk on hand. I get buy it in bulk and thus have it when needed.
Jenn says
Glad I found this – I have only tried a sub once and it was vinegar – I am not saying it didn’t work but I could smell vinegar in the mini donuts I made – I fed them to the outside cats as I couldn’t eat a donut that smelled like vinegar, off to try the cream of tartar!
Charlotte says
Hey, just so you know, buttermilk is easier than most things to make! All you do is stir about a 1/4 cup cultured buttermilk (from the store or previous batch) into a half gallon whole or raw milk (not ultra-pasturized). That’s all! Let the jar(s) sit on the counter about 24 hours, and don’t let it get above 80 degrees. Then you have buttemilk! I do this every month and have it always on hand.
myra says
Awesome! thanks for posting, you are a life saver! .. butter milk is not available where I am.. even if it is I wouldn’t know how to translate it for the shopkeeper!! Yogurt and milk substitute seems good for my red velvet cupcakes no ?
nicoluzza says
just a side note … if you prefer to use real buttermilk, but never seem to use it all, you can freeze the left overs for future use … in order to eliminate waste, you can freeze it in 1/4 cup servings.
Marne says
I freeze buttermilk all the time! Don’t waste it. I freeze it in one cup increments if I won’t be using it before it goes bad. Works great!
maria says
what type of milk ? fresh milk,low fat or full cream?
please help me
Katie says
I use either low fat or whole milk. I never buy skim, so I haven’t tried that.
Ruth Pfeifferr says
I love using buttermilk in my baking and I don’t always have it on hand and wasn’t sure how to make it. Thanks for the buttermilk recipes substitutes. I will give them a try.
Jean davies says
What sort of milk, whole, 2% or 1% or fat-free? Thank you, from Grammajean
Katie says
I usually have 1% or 2% in the house, but any should work fine.
Keri Grant says
This are such great tips for cost saving!!
Beastie says
Wow, great post for home made basics. Buttermilk is rare at shops, but deffenitely give s a favour to cakes! Thanks
Christie says
I use milk that has soured. Most people think that sour milk has gone “bad” but it won’t make you sick and it is the original milk that buttermilk replaced. BTW I use lightly pasteurized/homogenized milk. It goes sour in about a week. I would never use ultra-pasteurized, highly processed milk that seemed like it had turned. Who knows what kind of bacteria will make it go south!
Lisa @ Tarte du Jour says
Nice to know ways to come up with buttermilk! It never fails that on a Saturday morning my kids want buttermilk pancakes and nobody wants to go to the store to get the buttermilk…. your tips will come in handy!
rx4foodies says
thanks for sharing buttermilk substitutes! I only needed a 1/4 cup of buttermilk for a recipe recently, and had to buy quart. Such a waste. Now I’m trying to find recipes to use up all the buttermilk 🙂
Rosie says
I can’t remember whose blog I got the tip from, but whenever I need a buttermilk substitute, I use half yogurt/half milk!
Brenda @ a farmgirl's dabbles says
I hadn’t heard of a couple of those methods, so “thanks!”. I do try to be prepared for recipes calling for buttermilk, as I always think it works best, too. Especially for my favorite scones. I’ve tried the lemon juice/milk substitute and my dough was a sloppy mess for trying to cut into scone shapes. Most other kinds of recipes, though, the substituting works great.
Happy When Not Hungry says
Wow what great tips since I never have buttermilk when I need it!
laura says
yogurt is my favorite buttermilk substitute and yet yours is the first blog I’ve seen it suggested on! i nearly always have nonfat yogurt in the house and will substitute an equal amount of it for the buttermilk without adding any milk. because nonfat yogurt is thinner than the regular or greek varieties, i haven’t had any texture issues with this method.
i also often use nonfat vanilla yogurt rather than plain for baking – yum! 🙂
Lisa {Smart Food & Fit} says
Great tips,
I use lemon and milk or cream of tarter. You need something acidic to coagulate and ferment the milk which makes it more viscous than milk.
Kulsum at JourneyKitchen says
I use the white vinegar trick most of the time. Sometimes I use yogurt as it is as substitute and for most recipes in works. Next time I shall try thin it out with milk
Sylvie @ Gourmande in the Kitchen says
I’ve never used cream of tartar to make a buttermilk substitute before, what a great idea, I always have that in my pantry.
Jen @ My Kitchen Addiction says
I always seem to be running out of buttermilk. I’ve tried most of these substitutions, but never heard about cream of tartar.. I’ll keep that in mind!
Lea Ann says
Just today I used pineapple coconut juice in my banana bread instead of buttermilk. Turned out great!
Kristen says
I either use the lemon juice option or the vinegar option. I never buy buttermilk anymore as I honestly can’t tell the difference when I use the real thing or one of these substitutes!
Amanda says
I had no idea there were so many options! Awesome!
Lindsey@lindselicious says
Thanks for the great info! Does this only work with cows milk or will it work with Rice or Almond milk as well?
Maryea {Happy Healthy Mama} says
I use lemon w/ non-dairy milk (almond or soy) to make vegan “buttermilk”. It works great!
genie says
I do that too! But, I’ve been using apple cider vinegar and almond milk… makes the best whole wheat pancakes I’ve ever had!
Robyn | Add a Pinch says
Great tip, Katie. It’s so easy to make your own buttermilk. I use the lemon method mostly. It works like a charm!
Vanessa says
I have used lemon to make my own buttermilk many times before. It works great!
Wenderly says
Wow! I never ever knew that there were so many options!
Emily says
Just another fan of powdered buttermilk.
Tessa says
Fabulous post Katie! So informative. As always, love love love your photos.
Kenni says
I had no idea you could use cream of tartar to make buttermilk! Thanks for this post!
My Kitchen in the Rockies says
I substitute it with the lemon/ milk option most of the time. Works great.
Amber | Bluebonnets & Brownies says
I love all your suggestions, but I also think it’s worth mentioning (and you may not know) that you can get powdered buttermilk. It keeps in the fridge for pretty much ever, and you add it to the dry ingredients of your recipe. Then you add plain water in the amount that the recipe calls for of buttermilk. I’ve used it in tons of recipes and it works really well. We don’t keep a lot of milk based products in the house other than half and half because neither of us uses them.
Katie says
I have seen it in the stores before but never personally used it. Thanks for sharing. 🙂
Michaela says
Hadn’t thought about cream of tartar… good point.
Tracy says
It’s good to know there are more options than just lemon juice! Awesome!
Sylvia says
Thanks for share is very useful, mostly for me that is very hard to found on market here.
stephanie says
Thanks for sharing all of the options!
Liz @ Blog is the New Black says
I never even buy buttermilk anymore- I just throw it out!