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Best Substitutes for Buttermilk (for leavening) — What to Use Instead

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Milk + Lemon Juice: 1 cup milk + 1 tbsp lemon juice (let sit 5-10 min) — Best homemade buttermilk. Curdles to create acidic, thick substitute. Works perfectly for baking.

Milk + White Vinegar: 1 cup milk + 1 tbsp white vinegar (let sit 5-10 min) — Same technique as lemon juice method. Slightly less flavor but activates baking soda identically.

Overview

Top substitute for buttermilk (for leavening): Milk + Lemon Juice (1 cup milk + 1 tbsp lemon juice (let sit 5-10 min)). Best homemade buttermilk. Curdles to create acidic, thick substitute. Works perfectly for baking. Plus 3 more alternatives.

Key Details

  • Milk + Lemon Juice: 1 cup milk + 1 tbsp lemon juice (let sit 5-10 min) — Best homemade buttermilk. Curdles to create acidic, thick substitute. Works perfectly for baking.
  • Milk + White Vinegar: 1 cup milk + 1 tbsp white vinegar (let sit 5-10 min) — Same technique as lemon juice method. Slightly less flavor but activates baking soda identically.
  • Plain Yogurt + Milk: 3/4 cup yogurt + 1/4 cup milk per 1 cup buttermilk — Natural tang and acidity. Thin with milk to match buttermilk consistency.
  • Sour Cream + Milk: 3/4 cup sour cream + 1/4 cup milk — Rich and tangy. Makes very tender baked goods. Slightly richer than buttermilk.

Why This Matters

  • Buttermilk (for leavening) may need substituting due to dietary restrictions
  • Running out of an ingredient mid-recipe is common
  • Allergies or preferences may require alternatives

How To

  1. 1Best overall substitute: Milk + Lemon Juice at 1 cup milk + 1 tbsp lemon juice (let sit 5-10 min)
  2. 2Consider what role the ingredient plays in the recipe
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results

Tags

substitutesdairy-subbuttermilk-for-leaveningingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute is Milk + Lemon Juice at 1 cup milk + 1 tbsp lemon juice (let sit 5-10 min). Best homemade buttermilk. Curdles to create acidic, thick substitute. Works perfectly for baking.