How to Make Buttermilk in a Pinch
Make your own Buttermilk with easy ingredients you probably have on hand.
Prep Time5 minutes mins
Resting Time10 minutes mins
Total Time15 minutes mins
Course: Condiments
Cuisine: American
Servings: 1 Cup
Calories: 9kcal
- 15 Tbsps milk (Not UHT) (1 cup less 1 Tbsp)
- 1 tablespoon acidifier of choice - lemon juice OR white vinegar OR kefir See Notes for comments and suggestions.
Vegan Buttermilk
- 15 Tbsps non-dairy milk of your choice (non-UHT) ex. soy, oat or almond
- 1 tablespoon apple cider vinegar, white vinegar or lemon juice
Other Options for Buttermilk Substitutes
- 1 cup yogurt equals 1 cup buttermilk may make final texture of baking a bit heavier than acidified milk
- OR
- 1 cup sour cream equals 1 cup buttermilk may make final texture of baking a bit heavier than acidified milk
- OR
- 1 ¾ tsps cream of tartar in 1 cup of milk
Note: Kefir is a very active cultured diary product. It will produce a strong reaction and impart a significant tang to the buttermilk. This is great for Buttermilk Biscuits or Pancakes where you are looking for the tang.
Note that you can substitute kefir on a 1:1 basis for buttermilk in a recipe where you are really looking for bright & tangy flavours. It may overpower lightly flavoured or sweeter product like a quick bread.
Lemon juice is the most neutral flavour-wise. It would be great in quick breads or sweeter recipes.
White vinegar lands somewhere in between kefir and lemon juice.
Nutrition is based on milk and lemon juice and is approximate.
Calories: 9kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 5mg | Potassium: 22mg | Fiber: 0.003g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.001mg