Learn how to make buttermilk with ingredients you already have in your kitchen. Various easy buttermilk substitute options mimic that tangy taste of cultured dairy products in savory or baking recipes.

Table of Contents

1. What is buttermilk?
2. Why is buttermilk added to recipes?
3. How to make buttermilk substitutes
4. Lemon juice
5. Vinegar
6. Cream of tartar
7. Yogurt
8. Greek yogurt
9. Sour cream
10. Kefir
11. Dairy-free and vegan buttermilk substitutes
12. How to freeze buttermilk
13. Ways to use buttermilk
14. Frequently asked questions
15. Why doesn’t plant-based milk thicken when acidified?
16. How to Make Buttermilk Recipe

When you see that a recipe calls for buttermilk on the ingredient list, it’s not always something you keep stocked in the refrigerator. To save you a trip to the grocery store and buy buttermilk, I’ll show you clever ways to make it, plus dairy-free options.

The unique tangy flavor and thick texture make buttermilk a popular ingredient in recipes. The acids in cultured dairy milk naturally enhance the taste, increase the rise of baked goods, and are great for tenderizing meats.

What is buttermilk?

Buttermilk is the by-product liquid extracted from churning cream into certain types of butter. It will either be sweet cream buttermilk fermented afterward or sour cream buttermilk when made using cultured cream. It does not yield much of the low-fat, high-protein liquid for commercial sales.

Instead, what you find in store-bought buttermilk uses bacterial cultures to ferment the milk for the tangy taste and thick consistency. It’s typically sold as 1% low-fat buttermilk, or 1.5 to 2% reduced fat.

Why is buttermilk added to recipes?

The acids in buttermilk have a range of functions in food. Lactic acid is sour, which acids naturally enhance and balance the taste of salt and sugar. It can be used in a chicken marinade to help tenderize the meat. The milk fat makes baked goods more tender and adds richness to salad dressings and sauces.

It’s paired with baking soda as the acid component to encourage carbon dioxide development for rising in baked goods. It also neutralizes the metallic taste of the leavening agent. It’s a great ingredient to add to make vanilla cake, fluffy pancakes, tall biscuits, crispy fried chicken, and ranch dressing.

How to make buttermilk substitutes

Lemon juice

The citric acid in fresh lemon juice makes for a tangy ingredient to make buttermilk. The acid reduces the pH of the milk, causing some of the proteins to curdle, also called clabbered milk. It’s best to use in baked applications since it won’t be as thick and have a citrus taste. Combine 1 cup of whole milk with 1 tablespoon lemon juice, then let it sit for 10 minutes.

Vinegar

Acidic vinegar instantly adds a sour taste to milk and curdles it like lemon juice. Use in baked applications, as the vinegar taste can be sharp in flavor when eaten raw. The heat of the oven helps to volatilize those pungent aromas. Combine 1 cup of whole milk with 1 tablespoon white distilled vinegar or apple cider vinegar. Let it sit for 10 minutes before use.

Cream of tartar

Potassium bitartrate is a white acidic powder that comes from grapes during the winemaking process. It’s a combination of tartaric acid (a natural acid in grapes) that is neutralized with potassium hydroxide. It’s often used in baking and flavoring cookies like snickerdoodles. It’s already added to baking powder to neutralize baking soda and stabilize whipped egg whites like meringues.

It’s a great way to acidify the milk without adding a lot of flavors, like lemon juice or vinegar—Mix 1 cup of whole milk with 1 3/4 teaspoon of cream of tartar. The ingredient can become clumpy when added to the milk. Alternatively, add the powder to the dry ingredients to make it easier to disperse and hydrate.

Yogurt

Various yogurt types are made from fermented milk with lactic acid bacteria. Lactic acid is produced, creating a tangy taste and thicker texture as the proteins coagulate. Use low-fat plain yogurt for the most similar texture and richness.

Add as a 1:1 replacement. However, it will be thicker in consistency. To thin out when adding to baked goods like cakes, use 2/3 cup yogurt mixed with 1/3 cup milk or water, or as needed to thin it out.

Greek yogurt

Greek yogurt is a fermented dairy strained to remove the liquid whey proteins. This creates a super thick and creamy texture as the proteins and fat, if any, are condensed. Use plain low-fat Greek yogurt (around 2% fat)—Mix 1/2 cup of greek yogurt with 1/2 cup milk or water.

Sour cream

Sour cream is fermented cream, which creams a super creamy and thick texture, a very tangy taste. Low-fat sour cream can be used as a direct substitution for buttermilk. If using full-fat sour cream, mix 1/2 cup sour cream with 1/2 cup milk or water to make it thinner.

Kefir

Kefir is a fermented milk product packed with probiotics and often consumed for digestive health. It’s made with pasteurized milk cultured with Lactobacillus caucasius and two yeasts, Saccharomyces kefir, and Torula kefir. [Soucre] This gives it a unique, slightly tangy, thick, and effervescent taste. Use it in a 1:1 substitution for buttermilk.

Dairy-free and vegan buttermilk substitutes

Plain dairy-free or vegan yogurts and sour creams can be used. Add directly to the recipe, or whisk in some coconut, soy, cashew, oat, almond milk, or water to thin out the consistency. Canned coconut milk is my top choice to swap for cow’s milk because it stays creamy when acidified.

Plant-based milk like almond, cashew, soy, or oat can be used but will be thin. Add cream of tartar, vinegar, or lemon juice to acidify the dairy-free milk.

How to freeze buttermilk

Leftover buttermilk can be transferred to an ice cube tray, frozen, then removed and placed in a resealable bag. The liquid could also be transferred to a small plastic bag in portioned amounts, like 1/4 to 1/2 cups, then frozen. Defrost before using. Buttermilk can be frozen for up to 3 months.

Ways to use buttermilk

Frequently asked questions