Learn how to make an easy homemade buttermilk substitute for baking recipes, as well as what buttermilk does for baked goods, why it’s required in some baking recipes, and more about the unique properties of this curious ingredient. My team and I tested several substitutes including regular milk, DIY soured milk, sour cream, kefir, and powdered buttermilk.
Welcome back to my baking tips series. If you’ve ever wondered what certain ingredients do in baking, when to use them, and why, this is where I share what I’ve learned. Like what’s the difference between baking powder vs. baking soda, or Dutch-process vs. natural cocoa powder? Today we’re exploring the whats, whys, and hows of buttermilk.
What Is Buttermilk?
Buttermilk is fermented milk. Traditionally, it was a byproduct of making butter; the liquid leftover after churning fat out of cream was left out to ferment. Nowadays, the kind of buttermilk you can buy in the grocery store is made in a controlled environment by adding bacteria to milk, which produces lactic acid.
While I don’t exactly crave a tall glass of buttermilk to wash down my cookies, I often have it in my refrigerator because it’s a key ingredient in so many baking recipes.
What Does Buttermilk Do in Baking?
Buttermilk’s lactic acid, as well as its tangy flavor and creamy consistency, does so much for baked goods. The acid reacts with baking soda to produce carbon dioxide bubbles, which leaven the batter or dough, resulting in lighter, fluffier textures in biscuits, muffins, cakes, and buttermilk waffles.
Even low-fat buttermilk is thick and creamy, which contributes to a tender or flaky crumb and moist texture, even when baking soda isn’t present. Plus, it adds a subtle tangy flavor that enhances the overall taste of the finished baked good.
How to Make a Buttermilk Substitute
Because of buttermilk’s unique contributions to baking recipes, you shouldn’t simply substitute regular milk, especially if there is baking soda in the recipe.
Instead, you can make a homemade DIY buttermilk substitute or “DIY soured milk” by adding an acid—either white vinegar or lemon juice—to regular milk and letting it sit for a few minutes. This simple step only adds about 5 minutes to your baking prep time, and makes a BIG difference in your finished baked good. It’s a fine substitute in recipes that call for less than 1 cup of buttermilk.
You’ll find the instructions in the printable recipe card below, but here’s an overview of the process:
Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat soured and curdled and ready to use in the recipe.
Success Tip: I typically use low-fat buttermilk, which is plenty thick (there’s really no discernible difference between whole and low-fat buttermilk in the finished baked goods), but if you’re making this DIY buttermilk substitute, I strongly recommend using whole milk. Low-fat or nondairy milks work in a pinch, but your cakes/muffins/biscuits won’t taste as moist or rich. Avoid using nonfat milk.
Side-by-Side Comparisons
Baking science experiment time! To explore the difference buttermilk makes in the taste and texture of baked goods, and determine the best substitute to use if you don’t have any on hand, my team and I tested 3 different recipes, each made 4 times exactly the same way but with 1 ingredient change:
- Store-bought buttermilk (our “control”)
- DIY homemade buttermilk substitute (white vinegar + whole milk)
- Whole milk
- Powdered buttermilk + water
We tested these 4 ingredients in my recipes for cornbread muffins, strawberry shortcake biscuits, and no-yeast bread (soda bread).
Note: For the powdered buttermilk test recipes, we followed the package’s instructions, mixing the powder into the dry ingredients, and the water into the wet ingredients. The package didn’t mention mixing the powder with water first, which would have obviously helped dissolve the powdery chunks we tasted in some of these bakes.
Cornbread Muffins Test
First, let’s look at the cornbread muffins:
The whole milk muffins rose surprisingly high with a tall peak, and were a little more crumbly and dry. There wasn’t enough acid in this batter, so there was leftover baking soda that wasn’t neutralized, which left a slightly bitter aftertaste.
The real buttermilk muffins looked the way we expected and they tasted the best.
The powdered buttermilk muffins tasted sour—the flavor was definitely off. They also had a denser texture and didn’t rise as high.
The DIY buttermilk muffins yielded a similar result to the real buttermilk. They were great!
Shortcake Biscuits
Now let’s take a look at the shortcake biscuits:
The whole milk shortcake biscuits looked good, but were lacking flavor and tasted a bit flat.
The real buttermilk shortcake biscuits rose beautifully, with lots of flaky layers, and browned nicely on top.
The powdered buttermilk shortcake biscuits had chunks of orange-colored powder clumps, which didn’t dissolve properly. They also spread more, didn’t rise as high, and didn’t produce as many flaky layers.
The DIY buttermilk biscuits rose as high as the real buttermilk biscuits and had nice flaky layers; the flavor was good and these tasted most similar to the real buttermilk biscuits.
No Yeast Bread
Finally, let’s look at the recipe that calls for the most buttermilk, which is this no-yeast bread:
The whole milk no-yeast bread had an incredibly dense texture, bordering on “hard as a brick.” It was also lacking in the flavor department. This recipe NEEDS the acidity of buttermilk.
The buttermilk no-yeast bread came out nicely shaped and browned, with a dense yet moist texture, crusty exterior, and rich flavor as intended.
The powdered buttermilk no-yeast bread over-spread a significant amount, and once again the powder didn’t fully dissolve so there were visible chunks of it throughout. It also had a particularly sour flavor.
The DIY buttermilk no-yeast bread rose and browned nicely and tasted good. This is a naturally dense bread because the only leavening comes from the buttermilk’s acid + baking soda, but the crumb of this loaf was slightly denser than the one made with real buttermilk.
What About Using Sour Cream or Yogurt?
We went one step further in this test and tried the shortcake biscuits with a sour cream and whole milk combination to produce a DIY buttermilk substitution. This substitution can work most of the time. For every 1 cup of buttermilk, you can use 1/2 cup (120g) full fat sour cream or whole milk yogurt and 1/2 cup (120ml) whole milk.
But keep in mind that the results may not be the same compared to using real buttermilk.
In particular, with the shortcake biscuits, they weren’t as tangy and they had a fluffier, less flaky texture. They were still delicious—they just lacked the intended flavor and texture. In recipes where you want a fluffy, soft texture, you could easily use this sour cream/milk substitution instead of buttermilk.
What about using kefir instead of sour cream? I’ve used kefir as a 1:1 substitute for buttermilk in scones and cupcakes and it works very well. If you happen to have kefir and not buttermilk, you can absolutely use it. In fact, pastry chef Stella Parks has written that it’s one of her favorite buttermilk subs.
Can I Freeze Buttermilk?
Yes, you can freeze leftover buttermilk. Up to 3 months is ideal, and you can freeze it in smaller freezer bags such as these. Thaw in the refrigerator, then whisk to combine if it has separated.
In Conclusion
All the baked goods made with regular store-bought buttermilk had the best taste and texture. The DIY homemade buttermilk substitute came in second place. It gave the baked goods a similar texture and flavor and is my preferred alternative, but only if you can’t get your hands on the real thing. The sour cream/milk combination works too, but you’ll notice a cakier/fluffier texture (which isn’t a bad thing in some cakes, cupcakes, etc). Kefir can work as a 1:1 substitute if you have it on hand. Powdered buttermilk can work if you pre-mix it with water, but the flavor isn’t identical to the intended result. All in all, in baking recipes that require more than 1 cup of buttermilk, I strongly recommend using real buttermilk because using alternatives will likely compromise the flavor and texture.
How Can I Use Buttermilk?
Here are all of my recipes that call for buttermilk. The following are some of my very favorites:
- Chocolate Layer Cake
- Buttermilk Waffles
- Scones (you can sub 1:1 for heavy cream)
- Buttermilk Lavender Scones
- Buttermilk Biscuits
- Strawberry Buttermilk Pancakes
- Berry Galette With Buttermilk Cornmeal Crust
DIY Buttermilk Substitute
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: Baking
- Method: Mixing
- Cuisine: American
Description
If you don’t have buttermilk on hand and need it for a baking recipe, use this easy method to make a DIY buttermilk “soured milk” substitute. This is a great substitution for buttermilk in most baking recipes. However, you’ll begin to notice a flavor and texture change in recipes that call for more than 1 cup of buttermilk. For best flavor and texture, I recommend using real buttermilk when you can.
Ingredients
- 2 teaspoons white vinegar or fresh lemon juice
- 1 cup minus 2 teaspoons (about 235ml) whole milk
Instructions
- Place vinegar/lemon juice in a liquid measuring cup. Pour in the milk until it reaches the 1-cup line. Give it a stir, then let sit for 5 minutes. The milk will be slightly soured/curdled and ready to use in your recipe in place of buttermilk.
Notes
- Special Tools: Liquid Measuring Cup
- Can I Use Apple Cider Vinegar? Yes.
- Other Milks: I strongly recommend using whole milk, but 2% reduced-fat milk can work in a pinch. If you want to use nondairy milk, I recommend almond or oat milk. In general, the thicker, the better.
- Can I Use Sour Cream or Yogurt & Milk Instead? See section above.
- Can I Use Kefir Instead of Buttermilk? Yes, kefir can work as a 1:1 substitute if you have it on hand.
- Ratio Cheat Sheet: 3/4 cup milk + 1 and 1/2 teaspoons vinegar/lemon juice || 1/2 cup milk + 1 teaspoon vinegar/lemon juice || 1/4 cup milk + 1/2 teaspoon vinegar/lemon juice
Where I live (in a remote area of Alaska) you make do with what is available. I mixed 1/2c heavy cream powder with 1/2c 1% milk. Stirred until well mixed. Added it to 2t white vinegar. Stirred well. Let sit for 5 minutes. Stirred again, then added it to the recipe. The No Yeast Cinnamon Rolls (recipe found here on Sally’s) came out great!
What if someone is lactose intolerant? Can you substitute almond milk to make the buttermilk?
Hi Leslie, If you want to use nondairy milk, we recommend almond or oat milk. In general, the thicker, the better.
Is it okay to substitute buttermilk for whole milk in the same amount in a recipe? Is there an advantage in using buttermilk besides imparting a slightly different flavor?
Hi Aly, usually that’s completely fine. If a recipe calls for 1+ cups of whole milk, and another acidic ingredient plus baking soda, and you want to sub in buttermilk, you may detect a strong tangy flavor or even a change in the rise. For anything less than 1 cup, it’s usually fine. If a recipe calls for milk AND sour cream, you can usually sub buttermilk in for both.
I can only find buttermilk in half-gallon sizes here where I live. I stumbled onto a suggestion on how to freeze it. I’ve done that and the recipes that I’ve used with the thawed buttermilk seem fine. What a great way prevent extra buttermilk from going to waste. Do you have an opinion on freezing it?
Hi Janet, yes yes! You can absolutely freeze buttermilk. Up to 3 months is ideal, and you can freeze it in smaller freezer bags such as these. Thaw in the refrigerator, then whisk to combine if it has separated.
I tried freeing buttermilk in 1 cup servings. The real buttermilk was more watery than in its original state. Your recommendations for freezing buttermilk!!!
Hi Karen, I suggest freezing for only up to 3 months, Thaw in the refrigerator, then whisk to combine if it has separated.
Re: the clumps of undissolved buttermilk powder….you need to sift it.
Hi Anna, we did. It usually works fine when it’s pre-mixed.
Thanks again Sally. Great information here, loved the comparisons! I used to try the powdered kind, but it did the same thing, clump and not great taste. Plus I never seemed to use the whole thing and had to toss most of it as it basically cemented itself inside the can! Now I usually have buttermilk on hand. Luckily it is easy to find both whole and low-fat here in pint containers. Always love your explanations in all your recipes. I never wonder if something is going to turn out because you have tried and true recipes!
Thank you so much for this buttermilk tutorial! It was very informative! I typically make my own, when needed, as I always have the milk and acid on hand!
Thank you for taking the time to explain Buttermilk – I use it often but always have a hard time finding ‘full fat’ buttermilk – good to know that low-fat does not make that much difference.
I found a recipe for potato salad that called for buttermilk. I thought why not give it a try. OMG it was absolutely delicious. It will be my go to recipe for potato salad forever.
When you say “whole milk”, what percentage of fat would that be? Here in Canada, we have “homogenized 3%” milk as the highest fat milk available. Would that be it?
Hi Sherri, the whole milk here in the US is typically 3.25% milk fat, so yes, that will work great!
How can you tell if buttermilk has gone bad or is there such a thing? I have used buttermilk that has been in my fridge (already opened) way beyond the expiry date and it seemed ok. I shook it up a little b/c it had separated but it still smelled, well, sour, like it did from the start. Is there a good way to tell if the buttermilk shouldn’t be used?
Hi Kathy, it’s always best to follow the exp. dates on the carton, but you’ll know it’s no longer usable if you notice discoloration, a stronger odor, and/or mold.
I’ve used buttermilk powder in the past, mixing it with the dry ingredients. I’ve also discovered it gets clumpy and hard over time (even when tightly sealed and refrigerated). I wonder if the powder you used might have just been too old to behave properly. It is a shame it comes in such a large can; I always end up throwing a bunch of it away.
We’re not big milk drinkers so I always have some powdered whole milk on hand to mix with water for recipes. Am wondering if I can use that for your DIY buttermilk
Very interesting! I don’t find buttermilk readily available so often do the milk/ lemon juice or vinegar fix. I often use whey,leftover from straining yogurt, in place of buttermilk with good results. Thanks for sharing!
Great info! One thing you left out, though – make your own! I can’t find whole milk buttermilk around here, so I culture my own milk and it’s so easy! You can search on how to do it, but I’ve found one Tablespoon buttermilk to one cup milk is perfect. Add a pinch of salt and it’s so thick and yummy it’s the only version I can drink straight. Highly recommend and you just make a new batch every two weeks or so.
Thank you for the photos and explanations. This kind of science is fun!
Thank you for this information. It was well researched and very helpful.
I love comparison tests with pictures. I always find it super interesting how slight variations produce different results.
My buttermilk powder says to reconstitute first, wait 5 minutes and whisk again. I don’t think I’ve ever used it in a baking recipe though. I’ve only used it to make ranch type powder for popcorn.
Thank you for doing this research! I just moved and have been unable to find fresh buttermilk here 🙁 I have to say though, I’m reluctant to try diy buttermilk bc it feels like every time I come across a recipe with buttermilk that says you can sub with the diy buttermilk (aside from this website lol), there are plenty of complaints that the diy buttermilk messed everything up. Any suggestions as to why?
Would like to know how fresh buttermilk compares to frozen buttermilk as I always freeze what I don’t use in 1/4 cup cubes.
As a novice baker, I appreciate these tips so I don’t have to reinvent the wheel myself. I become a better baker each time I read your notes on recipes. Thank you for taking the time to help us!
Thanks for this primer Sally! Buttermilk is expensive and it’s hard to find containers smaller than a quart. I’ve had great success freezing the extra for a later bake. I always have unsweetened kefir on hand – good to know it’s a perfect substitute. Years ago I used the powdered version but didn’t but didn’t read the use instructions- I always diluted it before adding
That’s how many find success and how I have used it in the past (though I do prefer fresh buttermilk). When using it via the container’s instructions, the results were inconsistent!
Well this is fascinating! In summary, I had been using the thinned soured cream/Greek yoghurt substitute because it keeps longer than whole milk, but more importantly the lactic acid flavour doesn’t escape, so your pancakes don’t taste bland. And had no idea it changed the texture so much (Serious Eats, mentioned the flavour change but as I don’t like buttermilk cakes texture, the flavour change hadn’t registered). Granted, I only need a buttermilk sub to make flavourful pancakes. All my other baking calls for Greek yoghurt and milk or just soured cream/sour cream so. My internet search for buttermilk substitutes (Serious Eats, King Arthur Baking, The kitchn pancake test using buttermilk subs) said to mix together 3/4 sour cream and 1/4 water / 1/3 Greek yoghurt (I typically use 5% fat but wonder if 10% fat greek yoghurt would give the same plush texture as soured cream) and 2/3 semi skimmed milk (2% fat). I have never used 50/50 amounts so now I’m wondering how that changes the playing field… Did I say, I found sour milk made a terrible pancake (so bland. And more vinegar makes a rubbery texture – in an attempt to increase the tangy flavour) so again it’s interesting you enjoyed it so much when others don’t. And the internet loves powdered buttermilk so I’m glad I didn’t import fees! As UK buttermilk has a taken a slide (the new national supplier gives you buttermilk in 1 pint milk bottles, with clear separation and no mention it’s normal yuck!), I’ll buy kefir or Polish 1L buttermilk on my next visit, cheers!
I’m glad you found this interesting! When needing 1 cup of buttermilk, I have found using 1/2 cup sour cream and 1/2 cup milk a great ratio/substitute in cakes, cupcakes, muffins, quick breads, etc. Now, I will say that I haven’t tried this method with water. I’d say less water would likely be better, so using 3/4 cup sour cream and 1/4 cup water would be where I would begin that testing. I love reading everyone’s experiences though. Thank you for sharing!
I would definitely be curious to know if the cultured buttermilk did better when pre-mixed. I’ve always ignored the directions and blended in advance, which seems to cause much less trouble then it did in your tests. I love the idea of doing the DIY sour milk in future recipes though!
Agreed. I know many bakers use the powdered kind with success when it’s premixed before using.
I always have buttermilk in my refrigerator just for baking. It’s nice to see what happens when other substitutes are used. I keep dried buttermilk amd powdered milk in my pantry just because. I typically have no problem using up my buttermilk! Thank you for your hard work and recipe testing as I enjoy the reason certain ingredients are used in baking! I use your recipes a lot in my baking! Can’t tell you how many times I’ve made that non-yeasted soda bread. It’s fabulous!
Thank you so much! The results were so helpful, and helped my team and I understand when substitutes are fine and when you really should use the real thing. It was a fun kitchen day for sure.
Thank you for writing this article …. it really was extremely helpful. I have bought the powdered butermilk and I also found it not really very good. Many times I use the DIY, but I love to use the real stuff. I do wish they would sell it in Pint Containers instead of having to buy an entire quart. I remember my great grandfather drinking it by the glass …. UGH! I love your site Sally …. one of the best out there.