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Three quick and easy buttermilk substitutes for cooking and baking

Buttermilk Substitute

This quick buttermilk substitute offers three easy methods using common pantry ingredients, perfect for elevating your baked goods.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 cup
Course: Baking, Breakfast, Condiment
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For Lemon Juice Buttermilk
  • 1 tablespoon fresh lemon juice Adds a bright note and tanginess.
  • 1 cup whole milk (or 1% or 2%) Ensure it's at room temperature for optimal curdling.
For Vinegar Buttermilk
  • 1 tablespoon white vinegar Balance the richness of fat.
  • 1 cup whole milk (or lower-fat options) Use room temperature milk.
For Cream of Tartar Buttermilk
  • 1 ¾ teaspoon cream of tartar Creates instant tang without liquid.
  • 1 cup milk Use room temperature milk.

Method
 

Lemon Juice Buttermilk Method
  1. Add fresh lemon juice into a 2-cup measuring cup.
  2. Pour in the milk up to the 1 cup mark.
  3. Let the mixture rest for 10-15 minutes.
  4. Stir until combined and use as needed.
Vinegar Buttermilk Method
  1. Add white vinegar into a 2-cup measuring cup.
  2. Pour in the milk up to the 1 cup mark.
  3. Let it rest for 10-15 minutes.
  4. Stir well and it's ready to use.
Cream of Tartar Buttermilk Method
  1. Combine milk with cream of tartar in a 2-cup measuring cup.
  2. Stir to blend thoroughly.
  3. Let it rest for 10-15 minutes.
  4. Stir again and serve.

Notes

Double the recipe if needed. Use fresh juices for best results. Temperature check your milk for optimal curdling.