15 Best Substitutes for Buttermilk

Forget store-bought buttermilk! Whip up a substitute with just milk and vinegar. Mix 1 cup of milk with 1 tablespoon of vinegar, and let it sit for 5-10 minutes.

The vinegar curdles the milk, creating a tangy, thickened liquid that mimics buttermilk. This trick adds acidity for flavor and helps baked goods rise.

Milk and yogurt can be excellent substitutions for buttermilk in most recipes. Just mix 1 cup of milk with 1-2 tablespoons of plain yogurt and your magic buttermilk replacement solution is ready.

The yogurt's acidity curdles the milk, creating a tangy substitute with buttermilk's creamy texture. Let it sit for a few minutes for best results.

Another substitute for buttermilk in the kitchen is the mixture of milk and cream of tartar. To a cup of milk, add a teaspoon and a half of cream of tartar to make this component.

You'll witness a little chemistry experiment as the milk subtly thickens and curdles, taking on that buttermilk-esque character. It's a kitchen shortcut that doesn't skimp on flavor.

The science behind the preparation of buttermilk is the addition of some form of acid to milk which curdles it and results in a thicker consistency. All you have to do is add a tablespoon of lemon juice to a cup of milk.

After you leave it for a few minutes, the milk begins to curdle and mimic the consistency of buttermilk. This makeshift buttermilk is versatile and can make fluffy pancakes and moist vanilla cakes. 

Plain kefir is a cultured dairy product with a slightly tangy taste and pourable consistency, making a stellar buttermilk substitute. This fermented beverage, similar to drinkable yogurt, boasts a similar acidity to buttermilk.

Whether you're baking a batch of fluffy pancakes or concocting a savory marinade, substituting plain kefir for buttermilk adds a layer of complexity to the flavor while maintaining the desired acidity.

A mixture of buttermilk powder and water is possibly the best substitute for buttermilk if you have some buttermilk powder lying around in your pantry.

To make the milk, whisk together about 1 cup of water with 4 tablespoons of buttermilk powder until the powder dissolves into the liquid.

Skip the dairy! Silken tofu, a soft and creamy soybean curd, transforms into a vegan buttermilk substitute with a quick blend. Combine ¼ cup tofu with ¾ cup water and 1 tablespoon lemon juice for a 1-cup buttermilk replacement.

This high-protein blend is ideal for pancakes, biscuits, or savory sauces since it replicates the thickness and tang of real buttermilk. Because of its subtle flavor, it won't overrun your recipe and you can continue to enjoy excellent food.

Blend in 1 cup of milk with a few spoonfuls of cottage cheese to prepare yet another buttermilk substitute. The creamy richness of cottage cheese brings a luscious twist to the traditional buttermilk experience.

The process is simple: combine the two in a blender until they form a seamless partnership. So, if your recipe demands buttermilk and your fridge echoes with the presence of milk and cottage cheese, fear not.

Milk and Coconut Cream is another dairy-free alternative to buttermilk. To whip up this substitute, combine 1 cup of regular or non-dairy milk with 1 tablespoon of coconut cream. It results in a similar consistency with a hint of tropical richness.

Whether you're baking fluffy pancakes, crafting a creamy dressing, or marinating chicken for a flavorful roast, milk, and coconut cream as a buttermilk substitute is a great way to go ahead with your cooking.

To make a buttermilk substitute out of milk and labneh, all you have to do is add a couple of tablespoons of labneh to one cup of milk. Labneh mimics the consistency and flavor of traditional buttermilk.

This dairy tag team lends its unique character to baked goods, dressings, or marinades. The milk provides a neutral base, while labneh introduces a delightful creaminess and a hint of cultured zing.

Sour cream diluted with water has a consistency similar to buttermilk. To make it thicker, add less water; to make it thinner, add more. Both ordinary and dairy-free heavy cream can be used with this approach.

This homemade buttermilk works wonders in savory dishes such as batters, marinades, and sauces. The correct viscosity is created when the creaminess of water and the tang of sour cream mix to give batters the perfect texture and rise.

Coconut milk and lemon juice join forces to create a substitute that mimics buttermilk's acidity. Simply mix equal parts of each and let it sit for 5-10 minutes. 

The acid curdles the coconut milk, resulting in a tangy and slightly thicker consistency, perfect for baked goods and creamy dressings.

Applesauce is acidic and can be used to make buttermilk substitutes at home. To make this substitute, combine 1 cup of milk with 2 tablespoons of unsweetened applesauce. This works great while baking dishes with a fruity flavor and a sweet aftertaste.

This isn't an ideal choice for savory dishes but it works nonetheless. This easy-to-make substitute can also be made plant-based by using a dairy-free milk alternative.

Oat milk and vinegar can be an excellent vegan substitute for buttermilk. Mix one cup of oat milk with a tablespoon of vinegar, usually white or apple cider vinegar. This results in a creamy concoction that performs like buttermilk in recipes, especially in baking.

Oat milk, derived from oats, brings its naturally sweet and mild flavor. This works best in pancakes, biscuits, and muffins.

Water and Plain Yogurt mixture is another great substitute for buttermilk, simply mix one cup of water with two tablespoons of plain yogurt. The water lends the needed liquidity, while the yogurt replicates the characteristic flavor and thickness of buttermilk.

From a batch of biscuits or a creamy salad dressing, this water and plain yogurt duo proves that a lack of buttermilk is merely a minor hiccup in your kitchen escapades.