How Much Vinegar for 1 Cup of Milk: The Ultimate Guide

November 15, 2025 •

4 min read

According to baking experts, the correct ratio for creating a buttermilk substitute is surprisingly simple. Knowing how much vinegar for 1 cup of milk to use is an essential kitchen hack for fluffy pancakes, tender biscuits, and moist cakes, ensuring you never need to make a last-minute grocery run for buttermilk again.

Quick Summary

A tablespoon of vinegar mixed into one cup of milk creates an acidic liquid substitute for buttermilk. The mixture should be stirred and left to sit for 5 to 10 minutes until it slightly thickens and curdles. This soured milk is ideal for baking recipes requiring buttermilk.

Key Points

Standard Ratio: The correct amount is 1 tablespoon of white vinegar for every 1 cup of milk to create a buttermilk substitute.
The Process: Combine the vinegar and milk in a liquid measuring cup, stir gently, and let it sit for 5-10 minutes until it slightly curdles.
Vinegar Choice: Use white distilled vinegar for a neutral flavor, or apple cider vinegar for a subtle fruity tang.
Leavening Function: The vinegar's acidity activates baking soda in recipes, providing the necessary rise for light and fluffy baked goods.
Non-Dairy Alternative: The same 1 tablespoon to 1 cup ratio works effectively with most non-dairy milks, such as soy or oat milk.
Troubleshooting: If it doesn't curdle, ensure the milk is not too cold and that your ingredients are fresh.

The Classic Ratio: 1 Tablespoon Per Cup

When a recipe calls for buttermilk, but you only have regular milk and vinegar, the standard ratio is 1 tablespoon of white vinegar for every 1 cup of milk. This simple combination effectively creates an acidic, tangy, and slightly thickened buttermilk substitute, often referred to as soured milk. It is a quick and reliable method that has been used by home cooks for generations. The acid from the vinegar reacts with the milk's proteins, causing them to curdle and thicken, mimicking the texture and flavor of traditional buttermilk.

Step-by-Step Instructions

Creating a buttermilk substitute is a straightforward process. For the best results, follow these steps:

Start with the acid: Measure 1 tablespoon of white distilled vinegar or another light-colored vinegar, such as apple cider vinegar, and pour it into a liquid measuring cup.
Add the milk: Fill the rest of the cup with milk until it reaches the 1-cup mark. This means you will use a little less than a full cup of milk.
Stir and wait: Give the mixture a gentle stir to combine the ingredients. Let it sit at room temperature for 5 to 10 minutes.
Observe and use: You will notice the milk beginning to thicken and curdle slightly. This is normal and means the substitute is ready to be used in your recipe, from pancakes to cornbread.

Why The Ratio Matters in Baking

The chemical reaction between the acid (vinegar) and the base (baking soda) in baking recipes is crucial for proper leavening. This reaction produces carbon dioxide gas, which creates air bubbles that make baked goods light and fluffy. When a recipe calls for buttermilk, it’s relying on its natural acidity to activate the baking soda. Simply substituting regular milk will not produce the same leavening effect, resulting in dense, flat baked goods. The milk and vinegar mixture ensures that the necessary acidity is present.

Comparison: Vinegar Types for Buttermilk Substitute

Different types of vinegar can be used, but not all are created equal for this purpose. The following table compares common vinegar options.


Vinegar Type	Best Use	Taste Profile	Notes
White Distilled Vinegar	All-purpose baking	Neutral and clean	The most common and recommended choice as it won't affect the flavor of your baked goods.
Apple Cider Vinegar	Flavor-enhancing baking	Mildly fruity and tangy	Adds a subtle flavor that complements recipes like pancakes and cornbread.
White Wine Vinegar	Emergency substitution	Mild, but can be slightly floral	Can be used if other options are unavailable, but may introduce a slight flavor variation.
Balsamic Vinegar	Not recommended	Strong, sweet, and dark	Will drastically change the flavor and color of your recipe. Avoid for this purpose.

Troubleshooting Your Buttermilk Substitute

If your homemade buttermilk substitute isn’t working as expected, consider these common issues and solutions:

Problem: The mixture isn't curdling after 10 minutes.
- Solution: Ensure the milk isn't ice-cold. Room-temperature milk accelerates the reaction. If it's still not curdling, the milk may have expired. You can also try adding a few extra drops of vinegar.
Problem: The substitute tastes too strongly of vinegar.
- Solution: For a more neutral flavor, ensure you're using white distilled vinegar. Also, make sure you're using a proper 1 tablespoon to 1 cup ratio, as too much vinegar will overpower the taste.
Problem: The recipe came out dense or flat.
- Solution: This might indicate an issue with your leavening agent. Ensure your baking soda is fresh and hasn't expired. Remember that the acidified milk is activating the baking soda, so if either ingredient is old, the chemical reaction will be weak.

Using a Buttermilk Substitute with Non-Dairy Milks

The same principle applies to non-dairy milks, making this a versatile hack for vegan baking. Plant-based milks like soy, almond, and oat milk can also be acidified using the 1 tablespoon vinegar per 1 cup milk ratio. The thickening and curdling will happen just as it does with dairy milk, allowing you to use it in recipes calling for vegan buttermilk. For the best texture, a thicker non-dairy milk like oat or soy is often preferable over thinner varieties like almond milk.

Conclusion: Your Go-To Kitchen Hack

Knowing that you need just 1 tablespoon of vinegar for 1 cup of milk is a simple but powerful kitchen hack. It saves you from emergency grocery store trips and ensures your baked goods achieve the perfect texture and rise. While homemade soured milk isn't identical to cultured buttermilk, it's a reliable and effective substitute for most baking purposes. By following the correct ratio and preparation steps, you can confidently create a tangy, acidic ingredient that will elevate your recipes from pancakes to dressings.

For more detailed baking science explanations, King Arthur Baking has an excellent resource on buttermilk substitutes that goes into further depth.

Frequently Asked Questions

The exact ratio is 1 tablespoon of white distilled vinegar per 1 cup of milk. Simply combine the two and let the mixture stand for 5-10 minutes before use.

White distilled vinegar is the best choice for its neutral flavor, which won't affect the taste of your recipe. Apple cider vinegar is also a good option and adds a slight tang.

You should let the mixture sit at room temperature for 5 to 10 minutes. During this time, the milk will begin to curdle and thicken slightly.

Yes, you can use the same method with non-dairy milks. Just add 1 tablespoon of vinegar to 1 cup of your preferred plant-based milk, like soy or oat.

If the mixture doesn't curdle, ensure your milk isn't ice-cold, as room temperature milk works best. The ingredients may also be past their prime. Try adding a few more drops of vinegar and waiting a little longer.

This substitute is ideal for most baking recipes, such as pancakes, biscuits, and cakes. It provides the necessary acidity to react with baking soda for proper leavening.

The acidification from the vinegar prevents the growth of harmful bacteria in the short term, but the resulting mixture should be used within a day or two and not stored long-term.