posted by The Bewitchin Kitchen on July 15, 2009

Buttermilk Substitution: No Buttermilk? No Problem!

We’ve all been there, going through a recipe and you realize you’re missing an ingredient. It’s so annoying! If I’m baking, a common missing is buttermilk, so I use this buttermilk substitution and it works perfect – every time.

Buttermilk Substitution

I never buy buttermilk. I’m not a huge baker and unless it’s there’s a lot needed, I find it’s a waste of money.

What is buttermilk?

Buttermilk is a sour, residual liquid with is the afterthought once butter has been churned. It’s a little heavier than milk, but not as thick as cream. I’m not a chef, but in the past when I’ve looked up the purpose the Google machine tells me that it gives recipes with baking soda a fluffy quality (buttermilk pancakes anyone?).

Once, when I was young, my mom accidentally bought buttermilk (I can’t remember what she thought it was, chocolate milk or eggnog or something that tastes SO much better than buttermilk), realized what happened once she poured it and told me to try it.

Yeah, that didn’t go over very well. I spit that out right away.

Fun times.

via GIPHY

I don’t have buttermilk, what can I use?

Are you ready for this? It’s insanely easy.

For every cup of buttermilk requested, use 1 cup of milk and 1 tablespoon of vinegar.

Let it sit for five minutes, and that’s it.

TBK’s Pro Tip: No vinegar? You can also use a tablespoon of lemon juice.

I’ve used skim milk, 2%, and whole milk. All my baking seemed to have turned out. Another option is to use a cup of plain yogurt instead as well, as it also has that sour taste.

I have not tried this with nut milks or dairy free/vegan alternatives, personally, but have heard it works.