Buttermilk is a versatile ingredient that is commonly used in baking and cooking. It adds a tangy flavor and helps to tenderize and moisten baked goods. However, if you find yourself without buttermilk, don’t worry! There are several great substitutes that you can use instead.
1. Milk and vinegar: This is one of the most common substitutes for buttermilk. Simply mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes before using.
2. Milk and lemon juice: Similar to the milk and vinegar substitute, you can also use 1 cup of milk mixed with 1 tablespoon of lemon juice.
3. Yogurt: One cup of plain yogurt can be used as a substitute for 1 cup of buttermilk. It will add a creamy texture and slightly tangy flavor to your recipe.
4. Sour cream: Sour cream can be used as a 1:1 substitute for buttermilk. It will add a rich and tangy flavor to your baked goods.
5. Cream of tartar: Mix 1 cup of milk with 1 3/4 teaspoons of cream of tartar to create a buttermilk substitute. This combination will add a tangy flavor to your recipe.
6. Kefir: Kefir is a fermented milk drink that is similar to yogurt. It can be used as a 1:1 substitute for buttermilk.
7. Cottage cheese: Blend 3/4 cup of cottage cheese with 1/4 cup of milk until smooth to create a buttermilk substitute. It will add a creamy texture to your recipe.
8. Almond milk and lemon juice: If you’re looking for a dairy-free substitute, mix 1 cup of almond milk with 1 tablespoon of lemon juice.
9. Soy milk and vinegar: Another dairy-free option is to mix 1 cup of soy milk with 1 tablespoon of vinegar.
10. Coconut milk: Coconut milk can be used as a substitute for buttermilk. It will add a subtle coconut flavor to your recipe.
11. Oat milk and lemon juice: Mix 1 cup of oat milk with 1 tablespoon of lemon juice for a dairy-free buttermilk substitute.
12. Cashew cream: Blend 3/4 cup of cashews with 1/4 cup of water until smooth to create a creamy substitute for buttermilk.
13. Buttermilk powder: If you have buttermilk powder on hand, you can reconstitute it with water to create a substitute for buttermilk.
14. Water and lemon juice: In a pinch, you can use 1 cup of water mixed with 1 tablespoon of lemon juice as a substitute for buttermilk.
Next time you’re out of buttermilk, don’t let it stop you from baking or cooking. These great substitutes will keep your recipes tasting delicious!
1. Milk and vinegar
One of the easiest substitutes for buttermilk is milk combined with vinegar. To make this substitute, simply add 1 tablespoon of vinegar to a measuring cup and then fill it up with milk to the 1-cup mark. Let the mixture sit for about 5 minutes to allow the vinegar to acidify the milk, creating a slightly sour flavor similar to buttermilk.
This substitute works best in recipes that call for buttermilk as a liquid ingredient. It may not provide the same thickness or tanginess as traditional buttermilk, but it can still add moisture and a subtle tang to your baked goods or creamy dressings.
Pro tip: Use white vinegar or apple cider vinegar, as they are the most neutral and versatile options. Avoid using flavored vinegars like balsamic or red wine vinegar, as they can alter the taste of your recipe.
2. Milk and lemon juice
If you don’t have buttermilk on hand, you can easily substitute it with a mixture of milk and lemon juice. This combination creates an acidic environment in the milk, which helps to mimic the tanginess and thickness of buttermilk.
To make this substitute, simply mix 1 cup of milk with 1 tablespoon of lemon juice. Let the mixture sit for 5-10 minutes to allow the acid in the lemon juice to react with the milk. After this time, you will notice that the milk will become slightly curdled and thickened, resembling the texture of buttermilk.
Once the milk and lemon juice mixture has thickened, it is ready to be used in your recipe as a buttermilk substitute. Use it in the same amount that the recipe calls for in buttermilk.
This substitute works well in recipes like pancakes, waffles, biscuits, and cakes. However, it may not provide the exact same taste as buttermilk, so keep this in mind when using it as a substitute.
Note: If you don’t have a fresh lemon on hand, you can also use white vinegar as a substitute for lemon juice. Simply use the same amount of vinegar instead of lemon juice in the mixture.
3. Milk and cream of tartar
Milk and cream of tartar is a great substitute for buttermilk if you don’t have any on hand. Cream of tartar is an acidic salt that can help to activate the leavening agents in baked goods, similar to the way yogurt or buttermilk would.
To substitute for 1 cup of buttermilk, combine 1 cup of milk with 1 3/4 teaspoons of cream of tartar. Stir the mixture well and let it sit for a few minutes until it thickens slightly and curdles. The acidity from the cream of tartar will help to mimic the tangy flavor of buttermilk.
This substitute works best in recipes that require buttermilk as a liquid ingredient rather than a thickening agent. It may not provide the same level of tanginess or thickness as buttermilk, but it will still add moisture and help to activate the leavening agents.
|Cream of Tartar
|1 3/4 teaspoons
Keep in mind that this substitute may alter the taste and texture of your recipe slightly, but it is a good option in a pinch. Use it in cakes, muffins, pancakes, and other baked goods that call for buttermilk.
4. Lactose-free milk and acid
If you’re lactose intolerant or prefer to avoid dairy products, lactose-free milk can be a great substitute for buttermilk. Lactose-free milk is treated with a lactase enzyme to break down lactose, the natural sugar found in milk. This makes it easier to digest for those with lactose intolerance.
To create a buttermilk substitute using lactose-free milk, you’ll need to add an acid. This acid helps create the tangy flavor that is characteristic of buttermilk. One common acid to use is lemon juice or vinegar. Simply combine 1 tablespoon of lemon juice or vinegar with 1 cup of lactose-free milk and let it sit for about 10 minutes. The acid will react with the milk, thickening and souring it to resemble buttermilk.
It’s important to note that the taste and texture of this substitute may vary slightly from traditional buttermilk, but it can still be a suitable replacement in most recipes. Ensure that the other ingredients in your recipe complement the slight tanginess that the substitute brings.
|Lemon juice or vinegar
5. Sour cream and water or milk
If you don’t have buttermilk on hand, sour cream can be a great substitute. To make a buttermilk alternative with sour cream, simply mix together equal parts sour cream and water or milk. For example, if a recipe calls for 1 cup of buttermilk, you can combine 1/2 cup of sour cream with 1/2 cup of water or milk.
Sour cream adds a tangy flavor and creamy texture, similar to buttermilk. The water or milk helps thin out the sour cream to achieve a consistency that is closer to that of buttermilk. This substitute works well in baked goods like pancakes, waffles, biscuits, and cakes.
To use this substitute, whisk the sour cream and water or milk together until smooth. Then, use it in your recipe as you would with buttermilk. Keep in mind that the tangy flavor of sour cream may come through in the final dish, so adjust your seasonings or other flavors as necessary.
Overall, using sour cream and water or milk as a substitute for buttermilk can be an easy and effective solution when you don’t have buttermilk on hand.
6. Plain yogurt and water or milk
If you don’t have buttermilk on hand, plain yogurt can be a great substitute in many recipes. The tangy flavor and creamy texture of yogurt can mimic the qualities of buttermilk in your dishes. To use plain yogurt as a buttermilk substitute, simply mix it with an equal amount of water or milk to achieve the desired consistency.
How to Use: Measure out the amount of buttermilk called for in your recipe, and then replace it with an equal amount of plain yogurt. If the recipe calls for 1 cup of buttermilk, use 1 cup of plain yogurt mixed with 1 cup of water or milk to maintain the proper liquid proportions.
Note: Using yogurt as a substitute may result in a slightly different flavor profile compared to using buttermilk. The tangy taste of yogurt may be more pronounced, so adjust the other flavors in your recipe accordingly.
7. Plain Kefir
Kefir is a fermented dairy beverage that is similar to buttermilk in terms of taste and texture. It is made by fermenting milk with kefir grains, which are a combination of bacteria and yeasts. Plain kefir can be used as a substitute for buttermilk in many recipes, including pancakes, biscuits, and dressings.
When using kefir as a substitute for buttermilk, use it in a one-to-one ratio. If your recipe calls for one cup of buttermilk, simply replace it with one cup of plain kefir. The acidity and tanginess of kefir will help tenderize the baked goods and add a slight tangy flavor.
Keep in mind that kefir is thicker in consistency compared to buttermilk. If your recipe requires a thinner consistency, you can thin out the kefir by adding a little bit of water or milk. However, for most recipes, the slightly thicker consistency of kefir should not be a problem.
One advantage of using kefir is that it is rich in probiotics, which are beneficial bacteria that can promote gut health. So, by using kefir as a buttermilk substitute, you not only get a similar taste and texture but also the added health benefits of probiotics.
|Similar taste and texture to buttermilk
|Thicker consistency compared to buttermilk
|Rich in probiotics
|May require thinning out for certain recipes
|One-to-one substitution ratio
8. Buttermilk powder and water
Buttermilk powder is a convenient option when you don’t have fresh buttermilk on hand. It is made by dehydrating liquid buttermilk and turning it into a fine powdered form, which can be stored for a longer period of time.
To make buttermilk using buttermilk powder, simply rehydrate the powder by adding water. Follow the instructions on the packaging for the correct ratio of powder to water. Generally, you will need about 1 tablespoon of buttermilk powder for every 1 cup of water.
Mix the powder and water together until the powder is fully dissolved. Let the mixture sit for a few minutes to allow it to thicken and develop a tangy flavor. After that, your homemade buttermilk is ready to use in any recipe that calls for it.
Note that the taste and texture of buttermilk made from powder may not be identical to fresh buttermilk, but it can still provide a similar tanginess and acidity to your recipes.
Buttermilk powder is a versatile pantry staple that can be used in various dishes, including baking, marinades, and dressings. It can also be used as a flavoring agent in smoothies or milkshakes.
Keep in mind that buttermilk powder has a longer shelf life compared to fresh buttermilk, making it a convenient option for those who don’t use buttermilk frequently or want to have it on hand at all times.