Quick Buttermilk Substitute

  1. 1

    Measure 1 cup (240ml) of milk

    Use whole milk for best results — it most closely replicates the richness of real buttermilk. Semi-skimmed works fine. Plant milks (oat, almond, soy) also work for dairy-free baking — the curdling will be less pronounced but the acid content is what matters for the recipe.

  2. 2

    Add 1 tablespoon of white vinegar or lemon juice

    Pour 1 tablespoon (15ml) of white vinegar or fresh lemon juice into the milk. Both work equally well — use whichever you have. Stir briefly.

  3. 3

    Wait 5 minutes

    Leave to sit for 5 minutes at room temperature. The acid causes the milk proteins to curdle slightly — you will see small lumps form and the liquid look thicker. This is exactly what should happen.

  4. 4

    Use immediately in your recipe

    Use this substitute cup-for-cup in any recipe calling for buttermilk. It works in pancakes, waffles, scones, muffins, quick breads, fried chicken marinades and cakes.

Why buttermilk matters in bakingButtermilk's acidity reacts with baking soda to produce carbon dioxide bubbles — this leavening action makes pancakes fluffy and cakes tender. The acid also tenderises gluten, producing a softer texture. This is why the substitute works: the acid from vinegar or lemon juice creates the same chemical reactions as real buttermilk.

Other Buttermilk Substitutes

  • Plain yoghurt: Thin with a little milk to achieve a pourable consistency. Works excellently — very similar to real buttermilk.
  • Sour cream: Thin with milk until pourable. Same principle as yoghurt.
  • Kefir: Use directly without dilution — very close to real buttermilk in both taste and function.

Frequently Asked Questions

Use the milk-and-acid substitute immediately — it does not store well because the curdling continues and the texture changes. Make fresh for each recipe. If you need buttermilk regularly, keeping a carton of real buttermilk (which lasts 2 weeks in the fridge) is more practical.
Very close for baking purposes. Real buttermilk is slightly thicker and tangier. The acidity and leavening effect are essentially the same. For most recipes the difference in the final result is negligible. The main difference becomes noticeable if you taste the substitute on its own — it will not have the same complex tangy flavour as cultured buttermilk.