How to Prepare Buttermilk: 4 Simple Substitutes
Did you forget to pick up buttermilk at the store? Once you know 4 easy methods for how to make buttermilk, you’ll be able to whip up a quick and easy substitute in just a few minutes.
Do you ever just get a dessert craving and have to make something right then? As someone who is often baking, it’s not uncommon for me to decide spontaneously to whip up something delicious. Whether it’s Fresh Strawberry Bread, Moist Banana Cake, or The Best Chocolate Cake, nothing is more disappointing than realizing halfway through that I’m out of buttermilk. It’s even worse when it’s already evening, I’m in my comfy clothes, and don’t want to go out to the store!
Thankfully, I have several quick and easy tricks up my sleeve for substituting buttermilk. Once you become familiar with these methods, you’ll be ready to tackle any recipe, regardless of what’s in your fridge!
WHAT IS BUTTERMILK?
Historically, buttermilk referred to the leftover liquid after making butter from cultured cream. While you can still find this traditional form in some parts of the world, modern buttermilk is typically cultured buttermilk, made from milk that has been cultured after being pasteurized and homogenized.
Buttermilk is thicker than regular milk due to its lactic acid content. This acidity makes it creamy and tangy, adding incredible flavor and tenderness to both sweet and savory dishes. It’s particularly valuable in baking because it activates baking soda, yielding a light texture and a delightful tang.
You can use buttermilk in various recipes like bacon cheddar biscuits, cakes, buttermilk pancakes, waffles, and even apple pie bread, among others.
Buttermilk Substitute 1: Lemon Juice or Vinegar and Milk
The easiest way to create a buttermilk substitute is with just two common ingredients you likely have at home:
- Milk
- Lemon juice or vinegar
For this version, simply add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill it with milk until you reach the 1 cup mark. Stir the mixture and let it sit for about 5-10 minutes. The acid will slightly curdle the milk, providing the necessary acidity for your recipes.
Tip!
You can use any type of milk you have, but whole milk tends to yield the best results. If you opt for nondairy milk, such as almond milk, it will not curdle. Nevertheless, it will still supply the acidity required for a tender crumb in your recipes.
Substitute 2: Sour Cream and Milk or Water
Sour cream shares similarities with buttermilk, namely its tanginess and lactic acid content. However, it’s thicker, so you’ll need to thin it out. For every 1 cup of buttermilk required, combine ¾ cup of sour cream with ¼ cup of milk or water.
Substitute 3: Plain Yogurt and Milk or Water
Like sour cream, plain yogurt is also tangy and contains lactic acid, making it a suitable substitute. Mix ¾ cup of plain yogurt with ¼ cup of water or milk for every cup of buttermilk needed.
Substitute 4: Cream of Tartar and Milk
Cream of tartar, a byproduct of wine production, is an excellent acidic addition to your baking. For each cup of buttermilk called for in a recipe, use 1 cup of milk and add 1¾ teaspoons of cream of tartar to your dry ingredients.
How to Substitute Buttermilk
For the first three methods mentioned, use your selected substitute one-for-one in place of buttermilk. Thus, if your recipe requires 1 cup of buttermilk, simply use 1 cup of your homemade version. For the cream of tartar method, replace buttermilk with milk on a one-to-one basis while adding the specified amount of cream of tartar to other dry ingredients.
While these homemade substitutes are handy for baking, they’re not identical to cultured buttermilk. The sour cream and milk method comes closest in flavor and texture, but even so, it’s best to purchase cultured buttermilk for recipes where it is a star ingredient, like salad dressings or buttermilk fried chicken.
