Buttermilk is a tangy, acidic dairy product used in baking, marinades, and dressings. Buying a full carton for a recipe that needs just 1 cup is impractical — fortunately, excellent substitutes are easy to make with ingredients you likely already have.
Method 1: Milk + White Vinegar (Classic)
1 cup buttermilk = 1 tablespoon white vinegar + enough milk to reach 1 cup
- Put 1 tablespoon of white vinegar in a liquid measuring cup.
- Fill to the 1-cup line with whole milk (or any plant-based milk).
- Stir lightly and let stand 5 minutes. The milk will curdle slightly.
- Use as directed.
This is the most widely used method and works very well in all buttermilk applications.
Method 2: Milk + Lemon Juice
1 cup buttermilk = 1 tablespoon lemon juice + enough milk to reach 1 cup
Same method as above, using fresh or bottled lemon juice. Adds a very subtle citrus background, which can be complementary in lemon-flavoured baked goods.
Method 3: Plain Yogurt
1 cup buttermilk = ¾ cup plain yogurt + ¼ cup milk (thin to pouring consistency)
Full-fat plain yogurt is the best dairy substitute — it's already acidic and tangy. Thin with milk until it reaches a pourable consistency similar to buttermilk. Works 1:1 in any recipe.
Method 4: Sour Cream + Milk
1 cup buttermilk = ¾ cup sour cream + ¼ cup milk
Similar to the yogurt method. Sour cream is thicker, so thinning with milk is essential. Results are rich and tangy — excellent for pancakes, waffles, and cakes.
Method 5: Kefir
1 cup buttermilk = 1 cup plain kefir
Kefir is a fermented milk drink with a texture and acidity naturally close to buttermilk. Use it straight, 1:1, with no adjustments needed.
Which Method to Use When
| Situation | Best method |
|---|---|
| Quick and simple | Method 1 or 2 (vinegar/lemon) |
| Richest flavour | Method 3 (yogurt) |
| Dairy-free | Method 1 with oat milk or soy milk |
| Already have it | Method 5 (kefir) |