Quick Buttermilk Substitute – 3 Ways

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This quick buttermilk substitute will save you SO much time and money! It’s a simple solution when you need buttermilk but don’t have any on hand.

making quick buttermilk substitute with milk and lemon juice

Buttermilk is something that I do not keep in my kitchen.  I find it is an ingredient that I do not plan to use. It often pops up on a whim in an ingredient list, like when I wake up and and am craving buttermilk pancakes or want to make a buttermilk pie recipe

Because I don’t keep it on hand, I have been making a substitute for buttermilk as long as I can remember.  It has never failed me. 

Quick Buttermilk Substitutes

Buttermilk is merely soured milk.  Curdled, sour milk.  Acid added to milk makes a perfect buttermilk AND it does not take up room in my packed fridge.

Perfect to lighten up cakes and other baked goods, buttermilk gives your baked items a nice lift!  Once you have this fabulous short cut to making it yourself, you will be using it more and more!

There are 3 easy substitutes for buttermilk in the recipe card below. It doesn’t matter which you use, they all work well!

Enjoy!
With love, from our simple kitchen to yours. 

lemon next to glass measuring cup of milk

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making quick buttermilk substitute with milk and lemon juice

Quick Buttermilk Substitute (3 Ways)

Donna Elick
This quick buttermilk substitute will save you time and money! It's an easy solution when you need buttermilk but don't have any on hand.
Tried this recipe?Please comment and review!
Prep Time 5 mins
Total Time 5 mins
Course Pantry Staple
Cuisine American
Method Mixed
Servings 1

Ingredients
 

Buttermilk Substitute #1

  • 1 tablespoon fresh lemon juice
  • 1 cup whole milk, or 1% or 2%

Substitute #2

  • 1 tablespoon white vinegar
  • 1 cup whole milk, or 1% or 2%

Substitute #3

  • 1 cup whole milk, or 1% or 2%
  • 1 3/4 teaspoon cream of tartar

Instructions
 

Method #1

  • Add fresh lemon juice into a 2-cup glass measuring cup. Add milk, filling to the 1 cup mark.
    Allow to rest at room temperature for 10-15 minutes, or until curdled. Stir, then use as needed.

Method #2

  • Add vinegar into a 2-cup glass measuring cup. Add milk, filling to the 1 cup mark.
    Allow to rest at room temperature for 10-15 minutes, or until curdled. Stir, then use as needed.

Method #3

  • Combine ingredients in 2-cup glass measuring cup; stir well to combine.
    Allow to rest at room temperature for 10-15 minutes, or until mixture is curdled. Stir, then use as needed.

Nutrition

Serving: 1cup | Calories: 150cal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 93mg | Sugar: 12g | Fiber: 0.1g | Calcium: 301mg | Iron: 0.01mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published February 2013.

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4 Comments

  1. We're not big milk drinkers and don't really use much buttermilk; But I do keep a can of the powdered buttermilk to mix up as much as I need when I need it. I just store the open can in the fridge or in the freezer once it has been opened.
    I have used the vinegar and the lemon juice method but never tried the cream of tartar. Thank you

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