Buttermilk Substitution
Create your own tangy, creamy buttermilk alternative in just 5 minutes with this simple Buttermilk Substitution recipe! Perfect for adding moisture and a subtle tartness to baked goods, pancakes, or marinades, this quick fix is made with two pantry staples—milk and either lemon juice or white vinegar. By letting the milk and acid sit briefly, the mixture curdles slightly to mirror the texture and flavor of traditional buttermilk. Ideal for when you're in a pinch and out of buttermilk, this one-to-one swap works flawlessly in virtually any recipe. Great for home bakers and cooks alike, this easy method ensures you’ll never have to skip a recipe due to missing ingredients!
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Ingredients
- 1 cup Milk (whole, 2%, or skim)
- 1 tablespoon Lemon juice or white vinegar
Directions
Step 1
Measure 1 cup of milk and pour it into a small bowl or liquid measuring cup.
Step 2
Add 1 tablespoon of lemon juice or white vinegar to the milk. Stir gently to combine.
Step 3
Let the mixture sit undisturbed at room temperature for 5 minutes. During this time, the acid will curdle the milk slightly, giving it the same tangy and creamy consistency as buttermilk.
Step 4
After 5 minutes, stir the mixture once more and use it in your recipe as a 1:1 substitute for buttermilk.
Step 5
If your recipe requires more than 1 cup of buttermilk, you can scale the ingredients proportionally (e.g., 2 cups of milk with 2 tablespoons of acid).
Nutrition Facts
| Serving size | 259 grams (259.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 125 |
| Total Fat 4.80g | 6% |
| Saturated Fat 3.10g | 16% |
| Cholesterol 20mg | 7% |
| Sodium 98mg | 4% |
| Total Carbohydrate 13.00g | 5% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 12.40g | |
| Protein 8.10g | 16% |
| Vitamin D 100IU | 500% |
| Calcium 306mg | 24% |
| Iron 0mg | 1% |
| Potassium 381mg | 8% |
Source of Calories