Buttermilk Substitute Calculator
Calculate Substitute
Per 1 cup of buttermilk:
- 1 tablespoon lemon juice or white vinegar
- Milk to fill the cup (about 1 cup minus 1 tablespoon)
You'll need:
Tip: stir the lemon juice into the milk, then let it sit at room temperature for about 5 minutes until it thickens and curdles slightly. The acid sours the milk so it behaves like buttermilk in the recipe.
Why This Substitute Works
Buttermilk brings two things to a recipe: a tangy flavour and gentle acidity that reacts with baking soda to help cakes, pancakes, and quick breads rise. Adding a small amount of lemon juice or white vinegar to ordinary milk gives you the same acidity, so the leavening chemistry still works. After a few minutes the milk curdles slightly, mimicking buttermilk's thicker texture.
Lemon Juice or White Vinegar?
For this substitute, both work in the same 1 tablespoon per cup ratio. The acid amount is small, so lemon juice and white vinegar give the same lift. (When swapping one acid for the other in a recipe directly, white vinegar is sharper and you typically use about half as much.) Lemon juice adds a faint citrus note that suits sweet bakes, scones, and pancakes. White vinegar is more neutral once baked and is a better choice for savoury recipes like soda bread or fried chicken marinades.
Frequently Asked Questions
- What can I use instead of buttermilk?
- Stir 1 tablespoon of lemon juice or white vinegar into milk and top up to the buttermilk amount your recipe needs. Let it sit for about 5 minutes until it curdles slightly. The acid mimics buttermilk's tang and reacts with baking soda the same way. Open buttermilk converter
- How do I make buttermilk from milk and lemon juice?
- Use 1 tablespoon of lemon juice for every 1 cup of buttermilk you need, then add milk to fill. Stir and rest for 5 minutes. The calculator above gives exact amounts in any unit. Open lemon juice converter
- Can I use white vinegar instead of buttermilk?
- Yes. White vinegar works the same way as lemon juice. Use 1 tablespoon per cup of buttermilk and top up with milk. The flavour is more neutral than lemon juice, which is useful in savoury bakes. Open white vinegar converter
Other Ingredients
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