Buttermilk Substitute
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Calories
189 kcal
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Course
Condiments
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Cuisine
American
Buttermilk Substitute
Description
The Buttermilk Substitute recipe provides several methods to create a buttermilk-like liquid using everyday ingredients such as lemon juice, cream of tartar, white vinegar, and sour cream mixed with milk. These substitutions rely on acid reacting with milk to produce curdling, replicating the tart flavor typical of buttermilk. Preparation times vary slightly among options, but all involve mixing the acid with milk and letting it sit to develop a slightly thickened, tangy consistency. This homemade mixture serves as a useful alternative in recipes requiring buttermilk’s tenderizing properties and unique flavor, such as cakes, pancakes, and fried chicken coatings.
The flavor and texture achieved through these substitutes are essential for recipes where buttermilk's acidity activates leavening agents or softens gluten development. These options are simple to whip up on demand and work best fresh, as they do not keep as long as store-bought buttermilk. Using these alternatives can help achieve the desired moistness and crumb in baked goods and impart a subtle tang where buttermilk is called for.
While no single substitute is identical to traditional buttermilk, these approaches provide flexible, accessible options that adapt to most recipes. Measure according to the recipe’s requirements and allow the mixtures to rest 10 minutes to 2 hours for curdling before use. This method avoids potential changes in texture or taste that would result from completely omitting buttermilk or replacing it with plain milk.
Ingredients
Lemon Juice Option
- 1 Tbsp lemon juice
- 1 c. milk scant cup, room temperature
Cream of Tartar Option
- 2 tsp cream of tartar
- 1 c. milk room temperature
White Vinegar Option
- 1 Tbsp white vinegar
- 1 c. milk scant cup, room temperature
Sour Cream Option
- 1/2 c. milk room temperature
- 1/2 c. sour cream
Instructions
Lemon Juice Option
- In a 1 cup measuring cup pour 1 Tbsp vinegar.
- Fill the rest of the measuring cup with milk.
- Gently stir and let sit for about 10, up to 2 hours, minutes allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.
Cream of Tartar Option
- Pour milk into a mixing bowl and then vigorously whisk in cream of tartar until smooth.
- Let the mixture stand for 15 minutes. Use immediately. If you leave this sit longer the cream of tartar will settle to the bottom.
White Vinegar Option
- In a 1 cup measuring cup pour 1 Tbsp vinegar.
- Fill the rest of the measuring cup with milk.
- Gently stir and let sit for about 10 minutes, up to 2 hours, allowing milk to slightly curdle which will give it a buttermilk-like texture and taste.
Sour Cream Option
- Whisk ingredients in a small mixing bowl until smooth and creamy.
- Let sit for 10 minutes, up to 2 hours.
Notes
- Make only the amount needed, as these substitutes do not store well compared to commercial buttermilk.
- Adjust quantities up or down to match recipe volume requirements.
- Let the acid-milk mixture rest at least 10 minutes to allow proper curdling before using.
- These substitutes work best when fresh and should not be stored for extended periods.
- Use in recipes where buttermilk’s acidity is required for proper leavening or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 114mg | 5% |
| Potassium | 562mg | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 266mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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