Buttermilk Substitute Calculator
Make buttermilk substitute with milk and acid in the right proportions.
Results
Buttermilk substitute is one of the most searched cooking hacks. The classic method is 1 tablespoon of vinegar or lemon juice per cup of milk - let it sit 5 minutes and it curdles into a buttermilk replacement. This works because the acid reacts with milk proteins the same way bacterial cultures do in real buttermilk.
Explore all our ingredient substitution calculator tools, or browse the full cooking hub.
Frequently asked questions
Add 1 tablespoon of white vinegar to a measuring cup, then fill to 1 cup with milk. Stir and let sit 5 minutes until it curdles slightly. Use as you would buttermilk.
Yes, lemon juice works identically to vinegar. Use 1 tablespoon per cup of milk. Lemon juice can add a very subtle citrus note in delicate recipes.
Whole milk gives the closest result to real buttermilk. 2% works well too. Skim milk works but produces a thinner substitute. Non-dairy milks work with vinegar or lemon juice for vegan baking.
It is best used fresh, but you can refrigerate it for up to 2 days. Give it a stir before using as it may separate.
Buttermilk's acidity reacts with baking soda to create carbon dioxide, which makes baked goods rise. It also tenderizes gluten, making cakes and biscuits softer and more tender.