Buttermilk Substitute

No buttermilk? No problem! This buttermilk substitute works like a charm — and it comes together quickly with two ingredients you likely already have on hand. 

How to Make Buttermilk

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Can You Substitute Buttermilk With Milk?

In most cases, you cannot substitute buttermilk with just milk. Not only does buttermilk have a pleasant tangy flavor that regular milk does not have, but it also affects the texture of baked goods (buttermilk reacts with leaveners, such as baking soda and baking powder, to create especially light results). 

However, you can use milk to make a buttermilk substitute — you’ll just need to combine it with one other ingredient. 

Buttermilk Substitute Ingredients

These are the two ingredients you’ll need to make this homemade buttermilk substitute:

• Milk: You’ll need one cup of milk (opt for 2% or whole milk). 
• Lemon juice: A tablespoon of lemon juice adds the perfect amount of tanginess and acidity. 

How to Make Buttermilk With Milk

Simply stir the lemon juice into the milk, then wait five minutes before using to allow the mixture to thicken and curdle slightly. 

How to Substitute Buttermilk

You can use a 1:1 ratio when substituting homemade buttermilk for store-bought buttermilk. If your recipe calls for a cup of buttermilk, use a cup of buttermilk substitute! 

Ways to Use Buttermilk Substitute

Now that you know how to make a buttermilk substitute, you’ll always have what you need to make all kinds of delicious baked goods, marinades, and so much more. Explore our entire collection of Buttermilk Recipes for endless inspiration. Here are some of the delicious ideas you’ll find: 

• Buttermilk Pancakes
• Crispy Fried Chicken
• Moist Red Velvet Cupcakes

Allrecipes Community Tips and Praise

“Worked like a charm,” according to Catta.

“You can also use vinegar instead of lemon juice,” says no u. “Was amazing and worked perfectly for my biscuit recipe. We use it every time.”

“A very handy substitute as I never seem to have real buttermilk on hand,” says Ekbrook. 

Editorial contributions by Corey Williams