Name: DIY Buttermilk Substitute
Prep time: 5 min
Total time: 5 min
Ingredients: 2 teaspoons white vinegar or fresh lemon juice; 1 cup minus 2 teaspoons (about 235ml) whole milk

If you don't have buttermilk on hand and need it for a baking recipe, use this easy method to make a DIY buttermilk "soured milk" substitute. This is a great substitution for buttermilk in most baking recipes. However, you'll begin to notice a flavor and texture change in recipes that call for more than 1 cup of buttermilk. For best flavor and texture, I recommend using real buttermilk when you can.

DIY Buttermilk Substitute

white vinegar lemon juice

minus 2 teaspoons (about 235 milliliters) whole milk

Place vinegar/lemon juice in a liquid measuring cup. Pour in the milk until it reaches the 1-cup line. Give it a stir, then let sit for 5 minutes. The milk will be slightly soured/curdled and ready to use in your recipe in place of buttermilk.

Well this is fascinating! In summary, I had been using the thinned soured cream/Greek yoghurt substitute because it keeps longer than whole milk, but more importantly the lactic acid flavour doesn't escape, so your pancakes don't taste bland. And had no idea it changed the texture so much (Serious Eats, mentioned the flavour change but as I don't like buttermilk cakes texture, the flavour change hadn't registered). Granted, I only need a buttermilk sub to make flavourful pancakes. All my other baking calls for Greek yoghurt and milk or just soured cream/sour cream so. My internet search for buttermilk substitutes (Serious Eats, King Arthur Baking, The kitchn pancake test using buttermilk subs) said to mix together 3/4 sour cream and 1/4 water / 1/3 Greek yoghurt (I typically use 5% fat but wonder if 10% fat greek yoghurt would give the same plush texture as soured cream) and 2/3 semi skimmed milk (2% fat). I have never used 50/50 amounts so now I’m wondering how that changes the playing field… Did I say, I found sour milk made a terrible pancake (so bland. And more vinegar makes a rubbery texture - in an attempt to increase the tangy flavour) so again it’s interesting you enjoyed it so much when others don't. And the internet loves powdered buttermilk so I'm glad I didn't import fees! As UK buttermilk has a taken a slide (the new national supplier gives you buttermilk in 1 pint milk bottles, with clear separation and no mention it’s normal yuck!), I’ll buy kefir or Polish 1L buttermilk on my next visit, cheers!

As a novice baker, I appreciate these tips so I don't have to reinvent the wheel myself. I become a better baker each time I read your notes on recipes. Thank you for taking the time to help us!

I love comparison tests with pictures. I always find it super interesting how slight variations produce different results.

My buttermilk powder says to reconstitute first, wait 5 minutes and whisk again. I don’t think I’ve ever used it in a baking recipe though. I’ve only used it to make ranch type powder for popcorn.

Thank you for the photos and explanations.  This kind of science is fun!

Great info!  One thing you left out, though - make your own!  I can't find whole milk buttermilk around here, so I culture my own milk and it's so easy!  You can search on how to do it, but I've found one Tablespoon buttermilk to one cup milk is perfect.  Add a pinch of salt and it's so thick and yummy it's the only version I can drink straight.  Highly recommend and you just make a new batch every two weeks or so.

Thank you for taking the time to explain Buttermilk - I use it often but always have a hard time finding 'full fat' buttermilk - good to know that low-fat does not make that much difference.

Thanks again Sally. Great information here, loved the comparisons! I used to try the powdered kind, but it did the same thing, clump and not great taste. Plus I never seemed to use the whole thing and had to toss most of it as it basically cemented itself inside the can! Now I usually have buttermilk on hand. Luckily it is easy to find both whole and low-fat here in pint containers. Always love your explanations in all your recipes. I never wonder if something is going to turn out because you have tried and true recipes!

Where I live (in a remote area of Alaska) you make do with what is available. I mixed 1/2c heavy cream powder with 1/2c 1% milk. Stirred until well mixed. Added it to 2t white vinegar. Stirred well. Let sit for 5 minutes. Stirred again, then added it to the recipe. The No Yeast Cinnamon Rolls (recipe found here on Sally’s) came out great!

DIY Buttermilk Substitute

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Sally

Ingredients

Instructions

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