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Original video by @PreppyKitchen — all credit to the creator.

Preppy Kitchen

Homemade Buttermilk Substitute (4 Ways)

Four fast ways to turn milk, sour cream, or yogurt into a buttermilk stand-in for baking. Each one curdles in minutes and works anywhere a recipe calls for buttermilk.

⏱ 15 min1 cupbuttermilkbakingsubstitutekitchen hackpantry staple

Ingredients

Method 1: Milk + Acid

  • 1 cupwhole milk
  • 1 tablespoonlemon juice or vinegar

Method 2: Milk + Cream of Tartar

  • 1 cupmilk
  • 2 teaspoonscream of tartar

Method 3: Sour Cream

  • 1/2 cupsour cream
  • 1/2 cupwater

Method 4: Yogurt

  • 3/4 cupplain yogurt · regular, not Greek or skyr
  • 1/4 cupwater

Steps

  1. 1

    Method 1: Add 1 tablespoon lemon juice or vinegar to 1 cup whole milk. Stir and let sit 5 to 10 minutes until slightly curdled, then use as the recipe requires.

  2. 2

    Method 2: Stir 2 teaspoons cream of tartar into 1 cup milk and let stand a few minutes until it thickens slightly.

  3. 3

    Method 3: Combine 1/2 cup sour cream with 1/2 cup water and whisk until smooth.

  4. 4

    Method 4: Mix 3/4 cup plain yogurt with 1/4 cup water until smooth, then use right away.

  5. 5

    If your recipe calls for room temperature buttermilk, microwave the substitute for 30 seconds and let it stand 10 minutes. This also helps the acid mix into the milk solids for that curdled appearance.

  6. 6

    Cover and refrigerate any leftovers for up to 24 hours, then discard.

Creator's notes

Buttermilk is a byproduct of butter making — the liquid left after churning cream — so it's slightly acidic with some milk solids. The acid weakens gluten bonds in flour for a more tender crumb, which is the secret to good biscuits, tall pancakes, and richer cakes. As another option, keep shelf-stable buttermilk powder in the pantry and mix it with water as needed.

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