Buttermilk substitute for baking and marinades
You can get the acidity your batter needs without buying a carton. Milk and lemon juice work for baking; thinned yogurt is a better choice for chicken marinades.
Quick answer
For a quick buttermilk substitute, stir 1 tablespoon (15 ml) lemon juice or white vinegar into 1 cup (240 ml) milk. Let it stand for 5-10 minutes, then measure out the amount your recipe needs. Whole milk works best. For a closer tang, use plain kefir at a 1:1 ratio. For fried chicken marinades, choose plain yogurt thinned with milk.
Choose a swap for your recipe
The amounts below replace 1 cup (240 ml) buttermilk. The milk-and-acid mixture makes a little extra, so measure your portion after mixing. Choose plain, unsweetened products: vanilla yogurt would be an unwelcome surprise in a chicken marinade.
| Swap | Amount per 1 cup (240 ml) buttermilk | Best for | What changes |
|---|---|---|---|
| Milk and lemon juice or white vinegar | 1 cup (240 ml) milk + 1 tablespoon (15 ml) acid | Pancakes, biscuits, soda bread | Thinner than cultured buttermilk |
| Plain yogurt and milk | About 3/4 cup (180 ml) yogurt + 1/4 cup (60 ml) milk | Baking and chicken marinades | Adds yogurt's tang; thickness varies |
| Plain kefir | 1 cup (240 ml), used 1:1 | Baking where you want a cultured flavor | Closest in taste |
| Sour cream and milk | About 3/4 cup (180 ml) sour cream + 1/4 cup (60 ml) milk | Biscuits, muffins and cakes | Richer than low-fat buttermilk |
| Milk and cream of tartar | 1 cup (240 ml) milk + 1 3/4 teaspoons (about 9 ml) cream of tartar | Baking when you have no lemon or vinegar | Adds acidity without a cultured flavor |
| Soy or oat milk and acid | 1 cup (240 ml) plant milk + 1 tablespoon (15 ml) lemon juice or vinegar | Baking without dairy | Soy curdles best; oat milk changes less visibly |
Water can replace the milk when you thin plain yogurt. Stir until the mixture pours easily, rather than leaving thick spoonfuls that are hard to spread through the batter.
Make the milk-and-lemon version
- Pour 1 cup (240 ml) milk into a jug with room to stir. Whole milk gives the best result.
- Add 1 tablespoon (15 ml) lemon juice or white vinegar and stir it through.
- Leave it for 5-10 minutes. It should thicken slightly and may show small curds. Low-fat milk curdles less visibly.
- Stir again, measure the amount called for, and add it with the recipe's wet ingredients.
Don't wait for this mixture to turn as thick as cultured buttermilk. Slight thickening is enough; it will still look fairly milky.
Why the acidity matters
Buttermilk's acid reacts with baking soda to release the gas that helps pancakes, biscuits and soda bread rise. It also helps tenderize. Replacing it with plain milk removes an acid the recipe may be relying on, even though the batter still looks wet enough.
Keep the recipe's baking soda and baking powder amounts as written when you use an acidic swap. Adding extra soda to make up for a thinner-looking batter can leave a soapy taste. The baking soda and baking powder guide explains how they behave.
For fried chicken, use thinned yogurt
Plain yogurt thinned with milk is the best swap for a buttermilk chicken marinade. Start with the yogurt-and-milk amounts in the table. You want a mixture that coats the chicken and can reach all its surfaces without sitting in thick lumps.
Use the seasonings and marinating instructions from your recipe. The sourness of lemon milk is useful in batter, but it doesn't give a marinade the same body as yogurt.
Buttermilk names outside the US
Modern American buttermilk is cultured low-fat milk. It differs from the liquid left after churning butter, despite the name. Before making a substitute, check whether the dairy aisle has a close local equivalent.
| Country | Name to look for |
|---|---|
| Germany | Buttermilch, a standard supermarket dairy item |
| France | Babeurre or lait ribot |
| Italy | Latticello, though it can be hard to find |
| Indonesia | Buttermilk can be hard to find; a homemade swap may be more practical |
If buttermilk is the main flavor of a cold dressing or drink, lemon milk can taste noticeably different. Choose cultured buttermilk or plain kefir when that tang matters most. For a separate cream problem, use the heavy cream substitutes.
Questions
Can I use regular milk instead of buttermilk?
Add acid first, especially if the recipe contains baking soda. Use 1 tablespoon (15 ml) lemon juice or white vinegar per 1 cup (240 ml) milk and let it stand for 5-10 minutes.
Is lemon juice or vinegar better for a buttermilk substitute?
Either works at the same ratio. Use white vinegar if that's what you have; lemon juice is also suitable for pancakes and other baking.
Can yogurt replace buttermilk?
Yes. Thin about 3/4 cup (180 ml) plain yogurt with 1/4 cup (60 ml) milk or water for each cup of buttermilk. Thinned yogurt is also the best choice for fried chicken marinades.
How do I make a dairy-free buttermilk substitute?
Mix 1 cup (240 ml) soy or oat milk with 1 tablespoon (15 ml) lemon juice or vinegar. Soy curdles best; use an unsweetened version so you don't add sweetness to the recipe.
Can I replace buttermilk with sour cream?
Yes, for baking. Mix about 3/4 cup (180 ml) sour cream with 1/4 cup (60 ml) milk per cup of buttermilk; expect a richer result.
Keep reading
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