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Best Substitutes for Buttermilk — What to Use Instead

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Milk + Vinegar: 1 cup milk + 1 tbsp white vinegar — Let sit 5-10 minutes until curdled. Most common substitute.

Milk + Lemon Juice: 1 cup milk + 1 tbsp lemon juice — Same method as vinegar. Slightly different flavor.

Overview

Top substitute for buttermilk: Milk + Vinegar (1 cup milk + 1 tbsp white vinegar). Let sit 5-10 minutes until curdled. Most common substitute. Plus 3 more alternatives.

Key Details

  • Milk + Vinegar: 1 cup milk + 1 tbsp white vinegar — Let sit 5-10 minutes until curdled. Most common substitute.
  • Milk + Lemon Juice: 1 cup milk + 1 tbsp lemon juice — Same method as vinegar. Slightly different flavor.
  • Yogurt + Water: 3/4 cup yogurt + 1/4 cup water — Thin yogurt to buttermilk consistency.
  • Kefir: 1:1 — Natural cultured milk. Very close match.

Why This Matters

  • Buttermilk is a common ingredient that may need substituting
  • Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
  • Sometimes you simply run out of an ingredient mid-recipe
  • Allergies or intolerances may necessitate a swap

How To

  1. 1Best overall substitute: Milk + Vinegar at 1 cup milk + 1 tbsp white vinegar
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesdairy-subbuttermilkingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for buttermilk is Milk + Vinegar at 1 cup milk + 1 tbsp white vinegar. Let sit 5-10 minutes until curdled. Most common substitute.