7 Buttermilk Substitutes In Baking: Buttermilk Substitutes That Will Make Your Baking A Breeze

7 Buttermilk Substitutes In Baking: Buttermilk Substitutes That Will Make Your Baking A Breeze

In baking, you might have noticed that recipes call for buttermilk quite a bit. Buttermilk is a cultured dairy product that has a tart, sour taste and a slightly thicker consistency than regular milk. It’s used in everything from cakes to muffins to biscuits and brings a lot of flavor and texture to your baked goods.

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But what if you don’t have any on hand? No worries! There are plenty of ways to substitute it. In this post, we’ll go over how to use each option and share tips for getting the best results.

Plain yogurt

Yogurt is also an excellent binder in baked goods such as muffins, quick bread, and cakes because it adds moisture to the recipe while keeping them moist longer. Plain yogurt is thick and creamy, which makes it ideal for use in baking recipes that call for buttermilk. It also has a little bit of acidity and no flavor, which also helps give baked goods that tangy flavor that you’re looking for.

If your recipe calls for buttermilk and you don’t have any on hand (or if you’re just not feeling like making it), try substituting plain yogurt instead, it should work just fine! The main thing to keep in mind when substituting plain yogurt for buttermilk is that it will be more liquid than the liquid from cultured buttermilk. This means that if you’re looking for something more like the consistency of traditional buttermilk, you’ll want to use a little less than what the recipe calls for.


Kefir is a fermented milk drink that’s similar to yogurt. It’s made by fermenting milk with kefir grains, which are small pieces of yeast and bacteria that turn the lactose in milk into lactic acid and carbon dioxide gas, creating a sour taste.

Kefirlike products are available in stores or online, but you can also make it yourself at home by buying live grains or powder (or growing your own). Kefir has a lot of probiotics, including bacteria that help boost the immune system, and they’re easy to digest because enzymes predigest them in the kefir culture before being consumed by humans.

Sour cream

Sour cream is a dairy product, but it’s different from yogurt. It’s made by fermenting cream and adding bacteria cultures to it. The resulting mixture separates into two parts: whey (the liquid) and curds (the solid). The curds are then strained and pressed into blocks of sour cream that you buy at the grocery store!

Sour cream has a thicker consistency than regular yogurt, so it can work well as a substitute in baking recipes where you want to add some moisture without changing the texture too much. It also lends itself nicely to cooking because its acidity helps keep foods moist during cooking processes like braising or stewing other ingredients together with meat or vegetables

Vinegar and milk

You can use vinegar and milk as a substitute for buttermilk in baking. It’s a great option if you don’t have any buttermilk on hand or don’t want to buy it, especially if you’re trying to save money!

To make this substitution, combine a tablespoon of vinegar with enough milk until you have one cup of this mixture to alternate for the same amount of buttermilk. Let the mixture sit for five minutes before using it in your recipe. If you don’t like the taste after letting it sit for five minutes, try adding more vinegar or less milk until it suits your taste buds better!

Milk and lemon juice

You can also use lemon juice in place of vinegar to combine with milk and create a buttermilk substitute in baking. It is great for making pancakes, waffles, biscuits, and muffins. For every cup of buttermilk called for in a recipe, substitute one tablespoon of lemon juice with milk to measure one cup. Use this mixture as you would use regular buttermilk in your baked goods recipes.

If you don’t have buttermilk on hand and don’t have time to go out and get some from the store (or if there isn’t any available), try this simple alternative and you won’t be disappointed with the result.

Cream of tartar

Cream of tartar is a byproduct of winemaking, and it’s used to make meringues, macaroons, and other confections. This substitute for buttermilk will work well in any recipe that calls for buttermilk as an ingredient because it has a similar acidity level, which will help to react with the baking soda and provide leavening. It has also been shown to help with browning in baked goods.

Cream of tartar also helps give baked goods some elasticity and structure, so if you’re looking for a more tender crumb in your bread or other bread-like products, you may want to try using the cream of tartar as a substitute for buttermilk. You can even use it as part of a homemade egg wash! You can find the cream of tartar in the spice section of your grocery store.

Yogurt cheese

Yogurt cheese is a delicious dairy-free alternative to buttermilk. It’s easy to make, drain it in cheesecloth and store it in the fridge. You can use yogurt cheese in place of buttermilk in any recipe that calls for it.

Just remember that it’s much more acidic than buttermilk, so you may need to reduce the amount of baking soda or other leavening agent used in your recipe. The yogurt cheese will also have a tangy flavor that’s different from the buttermilk.

If you’re making something like pancakes or waffles, where the tang could be a good thing, then go ahead and use it. Otherwise, try to stick with regular buttermilk!

Buttermilk substitutes are a great way to add that tangy flavor and texture to your favorite baked goods, without having to go out and buy a whole new ingredient. So next time you’re in the mood for some buttermilk-based recipes, don’t be afraid to experiment with these substitutes!