What is a Healthy Substitute for Buttermilk? Easy DIY Options

November 9, 2025 •

3 min read

Buttermilk is prized in baking for its unique tangy flavor and ability to create a tender, moist crumb. Whether you're avoiding dairy or simply ran out, a healthy substitute for buttermilk can be made quickly with simple pantry staples to achieve the same delicious results.

Quick Summary

Explore effective homemade replacements for buttermilk, including options like kefir, plain yogurt, and soured milk. Get the right tangy flavor and fluffy texture for your baked goods without a special trip to the store.

Key Points

Milk + Acid: For a quick fix, combine 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5-10 minutes.
Plain Yogurt: A great 1:1 substitute for buttermilk, especially for cakes and tender baked goods, though it may need thinning if using Greek yogurt.
Kefir: An excellent 1:1 replacement with a very similar tangy flavor and consistency to cultured buttermilk, often cited as a top alternative.
Vegan Option: Use unsweetened soy milk with 1 tablespoon of lemon juice or vinegar for a reliable, dairy-free version that curdles effectively.
Buttermilk's Purpose: Remember that buttermilk's acidity is key for reacting with baking soda to help with leavening, so plain milk is not a direct substitute.
Choose Based on Recipe: The best substitute varies; for a thinner batter like pancakes, milk and acid works well, while thicker options like yogurt are ideal for biscuits or cakes.

Buttermilk is a pantry staple for many bakers due to its rich flavor and ability to react with leavening agents like baking soda, leading to lighter, more tender baked goods. Thankfully, you can replicate its signature tang and acidic properties using a variety of common ingredients, both dairy and non-dairy.

Homemade Buttermilk with Milk and Acid

This is the most common and easiest DIY method, perfect for recipes requiring just a small amount of buttermilk. The acid curdles the milk, creating a tangy liquid with a similar consistency and leavening power.

Ingredients

1 tablespoon of acid (lemon juice or white vinegar)
1 scant cup of whole or 2% milk

Instructions

Pour the tablespoon of acid into a liquid measuring cup.
Fill the cup with milk until it reaches the 1-cup line.
Stir gently and let the mixture stand for 5–10 minutes at room temperature. It will thicken slightly and may look curdled, which is exactly what you want.
Use this soured milk as a 1:1 replacement for buttermilk in your recipe.

Using Cultured Dairy Products

For a thicker, richer substitute, cultured products like yogurt and kefir are excellent alternatives. They already have the necessary acidity and live cultures that give buttermilk its characteristic tang and creamy texture.

Yogurt

Plain yogurt is a fantastic 1:1 substitute for buttermilk. If you're using thicker Greek yogurt, you'll need to thin it down to match the consistency of regular buttermilk.

How to Substitute with Yogurt

For plain yogurt: Use an equal amount. If a recipe calls for 1 cup of buttermilk, use 1 cup of plain yogurt.
For Greek yogurt: Mix ¾ cup of Greek yogurt with ¼ cup of water or regular milk until smooth.

Kefir

Plain, unflavored kefir, a fermented milk drink, can be used as a simple 1:1 replacement for buttermilk, with excellent results in baking. Its consistency and flavor profile are very similar to cultured buttermilk. Kefir may offer additional probiotic benefits due to its diverse microbial composition.

Plant-Based Alternatives for Vegan Baking

For those following a vegan diet or with a dairy intolerance, a healthy substitute for buttermilk can be created using non-dairy milk and an acid. Soy milk is often the best option because its higher protein content allows it to curdle most effectively.

Vegan Buttermilk with Soy Milk and Acid

How to Substitute with Soy Milk

1 cup buttermilk substitute: Add 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of unsweetened soy milk.
Instructions: Whisk the ingredients together and let the mixture stand for 5–10 minutes. The mixture will thicken and visibly curdle, preparing it for use in your recipe.

Other Plant Milks

While soy milk is recommended, other unsweetened plant milks like oat or almond milk can also work, though they may not curdle as thickly due to lower protein content. The acid will still perform its leavening function when combined with baking soda in a recipe. For a reliable, thick curdling effect, soy milk is the clear winner among plant-based options.

Comparison of Buttermilk Substitutes


Substitute	Best For	Pros	Cons	Vegan Option?
Milk + Acid	Quick breads, pancakes, muffins	Easiest, uses pantry staples	Thinner than true buttermilk, can be one-note acidic	Yes (with plant-based milk)
Plain Yogurt	Cakes, tender baked goods	Excellent texture, similar tang	Can be gummier in some recipes, not a pantry staple for all	Yes (with plant-based yogurt)
Kefir	Pancakes, biscuits, marinades	Most similar flavor and consistency	Not as readily available in all stores	No
Sour Cream	Biscuits, thicker sauces	Adds richness and creaminess	Higher fat content, must be thinned	Yes (with vegan sour cream)
Buttermilk Powder	Baking, long-term storage	Extended shelf life, convenient	Not a pantry staple, requires purchase	No

Conclusion: Choosing the Right Substitute

The best healthy substitute for buttermilk depends on your recipe and ingredients on hand. For a quick and easy solution, the milk and acid method is reliable and effective. If you have plain yogurt or kefir, these provide the most authentic texture and flavor, particularly in tender baked goods. Vegan bakers will find soy milk with an acid to be the most dependable plant-based alternative. No matter which you choose, you can confidently proceed with your cooking, knowing you can achieve a result comparable to using traditional buttermilk.

For more information on the benefits and nutritional aspects of buttermilk, you can visit the Healthline article on the subject: Is Buttermilk Good for You? Benefits, Risks, and Substitutes.

Frequently Asked Questions

The best all-purpose substitute is a simple mixture of 1 cup milk (dairy or soy) and 1 tablespoon of lemon juice or white vinegar. It's easy, uses pantry staples, and works well in most recipes requiring the acidity of buttermilk.

Yes, you can. Since Greek yogurt is much thicker than buttermilk, you should thin it out. The common ratio is mixing ¾ cup of Greek yogurt with ¼ cup of water or regular milk to achieve a consistency similar to buttermilk.

Buttermilk's acidity reacts with alkaline baking soda to produce carbon dioxide gas, which helps leaven dough and batters. This chemical reaction results in fluffier biscuits, pancakes, and muffins.

Yes, a milk and acid mixture works for vegan recipes by using a plant-based milk. Unsweetened soy milk is the best option because its protein content allows it to curdle most effectively, closely mimicking dairy buttermilk.

If you're using a low-protein milk like almond or oat, it may not curdle visibly. However, the acidity is still present and will react with baking soda in your recipe during baking. Simply use it as instructed, but soy milk is recommended for a better curdling effect.

Yes, but you will need to thin it first. Mix ¾ cup of sour cream with ¼ cup of milk or water until it reaches a pourable consistency. The result will have a rich, creamy flavor similar to buttermilk.

Yes, plain kefir is an excellent and healthy 1:1 substitute for buttermilk. It is a fermented milk drink with a similar tangy flavor and texture, and it contains beneficial probiotics.