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Buttermilk substitute

Buttermilk brings two things to a recipe: acidity, which reacts with baking soda to lift pancakes and biscuits, and a thick, tangy body. A good substitute has to replace both.

The recipe calls for

of buttermilk. Every swap below is sized for that amount.

  1. Lemon juice or vinegar + milk

    Most common
    • 1 tbsp lemon juice or white vinegar
    • ¾ cup + 3 tbsp milk (whole or 2%)

    Put the acid in a measuring cup, top up with milk to the full amount, stir and wait 5–10 minutes until slightly curdled.

    Best for: Pancakes, biscuits, quick breads, cakes.

  2. Plain yogurt + milk

    • ¾ cup plain yogurt
    • ¼ cup milk

    Whisk until smooth. Greek yogurt needs a little more milk to loosen it.

    Best for: Marinades, dressings, cakes. Thickest, closest texture.

  3. Sour cream + water or milk

    • ¾ cup sour cream
    • ¼ cup water or milk

    Whisk together until pourable.

    Best for: Rich cakes, scones, dips.

  4. Cream of tartar + milk

    • 1¾ tsp cream of tartar
    • 1 cup milk

    Whisk the cream of tartar into a few spoonfuls of milk first so it doesn’t clump, then add the rest.

    Best for: Baking when you have no lemons or vinegar.

  5. Kefir

    • 1 cup plain kefir

    Use one for one. Thin very thick kefir with a splash of milk.

    Best for: Anything. Kefir is the nearest match in flavour.

Choosing the right swap

Most buttermilk recipes rely on baking soda for rise. Soda only makes gas when it meets an acid, so a swap without acid (plain milk) gives flat, soapy-tasting results.

Baking soda needs an acid partner

Baking soda (sodium bicarbonate) only releases carbon dioxide, the bubbles that lift a batter, when it meets an acid. Choose what goes in the bowl and see what happens.

Flat and soapy. Milk is barely acidic, so most of the soda never reacts. The bake stays dense and the leftover soda tastes bitter or metallic.

Missing buttermilk? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

Can I use plain milk instead of buttermilk?

Only if the recipe uses baking powder alone. If it calls for baking soda, plain milk leaves the soda unreacted, so the bake rises poorly and can taste metallic. Add lemon juice or vinegar first.

Does the milk need to curdle?

Slight thickening is enough. The acid is doing the work in the batter; waiting 5–10 minutes just improves the texture.

Can I use a non-dairy milk?

Yes. Soy milk curdles best with lemon or vinegar. Oat and almond milk work for acidity but stay thinner.