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How to Make Buttermilk Substitute

A quick, 2 ingredient buttermilk substitute, made with milk and lemon juice or vinegar. The recipe below the measurements needed to make a full cup of buttermilk, please see the graphic in the post for the ratios to use to scale down for different amounts of buttermilk

Prep Time
5 mins
Total Time
5 mins
Servings: 1 cup
Calories: 100 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 Tablespoon lemon juice (fresh or bottled) may substitute 1 Tablespoon white distilled vinegar
  • 1 cant cup* milk

Instructions

    Cup of Yum
  1. Pour one Tablespoon of lemon juice (or one tablespoon of vinegar) into a liquid measuring cup. 
  2. Add milk until liquid reaches the 1-cup line (at eye level). 
  3. Stir. The milk will thicken a little and may appear to be slightly curdled or chunky.  
  4. Use buttermilk in your recipe as instructed (note that this recipe yields a cup, please use only the amount called for in your recipe).

Notes

  • *A scant cup just means just shy (usually 1-2 Tablespoons) of a full cup.  In this instance, we're pouring the lemon juice into the measuring cup first, so, even though we're filling the milk up to the 1-cup line, the amount of actual milk that is used will be just less than a full cup, or a "scant cup".

Nutrition Information

Calories 100kcal (5%)

Nutrition Facts

Serving: 1cup

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%

* Percent Daily Values are based on a 2,000 calorie diet.