6 Buttermilk Substitutes

The standard buttermilk substitute is 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar - stir and let it sit 5 to 10 minutes until it thickens and curdles slightly. Thinned yogurt or sour cream also work, and they are actually closer to real buttermilk's texture.

Disclosure: This post contains affiliate links. If you purchase through one of my links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog!

Buttermilk Substitutes at a Glance

Substitute	For 1 cup buttermilk	Best for
Milk + lemon juice or vinegar	1 cup milk + 1 tablespoon acid, rest 10 min	Baking (pancakes, biscuits, cake)
Plain yogurt + milk	¾ cup yogurt + ¼ cup milk	Baking, marinades - closest texture
Sour cream + milk	¾ cup sour cream + ¼ cup milk	Rich baked goods
Kefir	1 cup	Anything - it is basically buttermilk
Milk + cream of tartar	1 cup milk + 1 ¾ teaspoon cream of tartar	Baking
Dairy-free milk + acid	1 cup soy or almond milk + 1 tablespoon acid	Vegan baking (soy curdles best)

How to Use Each Substitute

• For baking - milk plus acid is fine for pancakes, muffins, quick breads, and cake. The acid reacts with baking soda for lift, so keep it in the recipe.
• For biscuits and scones - yogurt or sour cream thinned with milk gives a better crumb than milk plus vinegar.
• For fried chicken marinade - yogurt thinned with a little water, or milk plus a big splash of vinegar or pickle juice.
• Dairy-free - unsweetened soy milk plus vinegar curdles most like dairy; almond and oat work but stay thinner.
• What not to use - straight milk (no acid means no reaction with baking soda, and flatter results).

Buttermilk Substitute FAQs

What is the best substitute for buttermilk in baking?

1 cup milk plus 1 tablespoon lemon juice or white vinegar, rested 10 minutes.

Can I use regular milk instead of buttermilk?

Only if you add acid. Plain milk skips the reaction with baking soda that makes baked goods rise and tenderize.

Is yogurt or milk-and-vinegar a better buttermilk substitute?

Yogurt thinned with milk is closer in thickness and tang; milk-and-vinegar is faster and fine for thin batters.

Can you freeze buttermilk?

Yes, freeze it in an ice cube tray or 1-cup portions for up to 3 months. Shake well after thawing.

Before You Go

For more baking swaps see Best Baking Sheets for Cookies, Heavy Cream Substitutes, and Sour Cream Substitutes.