Why Use Buttermilk in Recipes?
Buttermilk is a pantry staple prized for its acidic properties, which react with leaveners like baking soda to produce light, tender baked goods. The acidity also adds a distinct tangy flavor and helps to tenderize meats, such as in marinades for fried chicken. However, since it's not always on hand, finding a reliable substitute is a valuable kitchen skill. Depending on the recipe, different replacements work better than others, so understanding the options is key to achieving the desired result.
The Classic: Milk and Acid
This is the most common and easiest buttermilk substitute, perfect for when you need a quick fix for pancakes, biscuits, or quick breads.
How to make the substitute
- Add 1 tablespoon of an acid, such as white vinegar or lemon juice, to a liquid measuring cup.
- Add enough whole or 2% milk to reach the 1-cup line.
- Stir gently and let the mixture stand for 5–10 minutes. The milk will curdle and thicken slightly, which is exactly what you want.
Important considerations
- Flavor: The finished product will have a very subtle acidic tang, especially with vinegar, which has a more neutral flavor profile than lemon juice.
- Consistency: This mixture will be thinner than true buttermilk, which works fine for most baked goods but may not be ideal for recipes where a thicker consistency is crucial, like certain dressings.
- Dairy-Free Version: This method works well with unsweetened non-dairy milks like soy, almond, or oat milk. Just combine 1 cup of your chosen plant-based milk with 1 tablespoon of acid.
Richer Alternatives: Yogurt and Sour Cream
For a thicker, creamier texture closer to commercial buttermilk, yogurt or sour cream mixed with a liquid is an excellent option, especially for recipes like creamy dressings or denser baked goods.
How to make the substitute
- Plain Yogurt: Combine ¾ cup of plain yogurt with ¼ cup of milk or water and whisk until smooth. For thicker Greek yogurt, you may need a 1:1 ratio (½ cup yogurt to ½ cup liquid).
- Sour Cream: Mix ¾ cup of sour cream with ¼ cup of water or milk and whisk until smooth. Since sour cream has a higher fat content, it will produce a richer, more decadent result.
Important considerations
- Texture: The higher fat content of these substitutes can result in a more tender, cake-like crumb in baked goods.
- Flavor: The tangy flavor profile is very similar to cultured buttermilk, making it a great choice for recipes where the flavor is prominent.
The Effortless Substitute: Kefir
If you have kefir on hand, you're in luck. This fermented milk drink is a great, easy, and tangy 1:1 replacement for buttermilk, offering a similar consistency and fermented flavor profile with no extra steps needed.
The Prepared Baker's Secret: Buttermilk Powder
For those who find themselves needing buttermilk regularly, but not in large quantities, buttermilk powder is a fantastic shelf-stable pantry item. You simply add water according to the package directions to reconstitute it when needed.
Comparing Common Buttermilk Replacements
| Substitute | Taste Profile | Consistency | Best For... | Vegan Option? |
|---|---|---|---|---|
| Milk + Lemon/Vinegar | Mildly tangy | Thin, slightly curdled | Pancakes, quick breads, baking | Yes (with non-dairy milk) |
| Plain Yogurt + Water | Tangy, slightly more complex | Thicker than milk + acid | Biscuits, dressings, marinades | Yes (with plant-based yogurt) |
| Greek Yogurt + Water | Rich, very tangy | Thickest consistency | Rich cakes, thick sauces, dips | Yes (with plant-based Greek yogurt) |
| Sour Cream + Water | Creamy, tangy | Thick | Rich cakes, batters | Yes (with vegan sour cream) |
| Kefir (Plain) | Mildly tangy, fermented | Similar to thin buttermilk | Most recipes, dressings | No, but dairy-free versions exist |
| Buttermilk Powder | Mildly tangy | Adjustable thickness | All recipes, long-term storage | No |
Conclusion
Whether you're in the middle of baking or preparing a savory marinade, running out of buttermilk doesn't have to be a setback. The best buttermilk replacement depends on your recipe's needs and the ingredients you have available. The simple milk and acid method is a reliable go-to for most baked goods, while thinned yogurt or sour cream offers a richer texture. For a seamless 1:1 swap, unflavored kefir is an excellent choice. By understanding these simple substitutions, you can confidently proceed with your recipe and achieve delicious results every time. For more in-depth baking advice and testing, consider exploring resources from reputable sources like King Arthur Baking.
Buttermilk Replacements Step-by-Step
DIY Milk and Acid
- Measure 1 tbsp of white vinegar or lemon juice into a measuring cup.
- Fill the rest of the cup to the 1-cup line with whole or 2% milk.
- Stir and let sit for 5-10 minutes until slightly thickened before use.
DIY Yogurt or Sour Cream
- Measure ¾ cup of plain yogurt or sour cream.
- Add ¼ cup of milk or water.
- Whisk until the mixture is smooth and resembles the consistency of buttermilk.
Using Buttermilk Powder
- Measure the powder according to the package instructions (typically 4 tbsp per 1 cup of water).
- Mix with water until combined.
- Allow to sit for a few minutes to rehydrate before using.
Using Kefir
- Measure an equal amount of plain, unflavored kefir to replace the buttermilk called for in the recipe.
- No need to wait for it to thicken; it is ready to use immediately.
Final Tips for Success
Always opt for unsweetened products when making substitutes to avoid altering the recipe's flavor. For recipes with delicate flavors or where buttermilk is the star ingredient (like ranch dressing), a fermented substitute like kefir or thinned yogurt may produce a superior result compared to a quick milk and acid mix. Remember to use a glass measuring cup for the milk and acid method, as the acid can interact with some plastics.
