Substitute for Buttermilk: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The most common substitute for buttermilk is made by adding an acid to regular milk. For each cup of buttermilk required, use one tablespoon of lemon juice or white vinegar. Add enough milk to make one cup of liquid, stir, and let it stand for 5 to 10 minutes. This creates a soured milk that mimics buttermilk’s acidity in recipes.

Buttermilk provides both moisture and acidity. In many recipes for baked goods like biscuits and cakes, the acid in buttermilk reacts with baking soda, which creates carbon dioxide gas. This reaction helps the batter or dough rise, resulting in a lighter, more tender texture. Using plain milk instead of buttermilk can cause these baked goods to be flat and dense.

Substitutes for buttermilk (per 1 cup)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Buttermilk’s acid reacts with baking soda; using plain milk instead can leave baked goods flat

How to choose the right buttermilk substitute

The best substitute depends on the ingredients you have available and what you are making. The most versatile option is milk combined with an acid like lemon juice or white vinegar. This method works well for most cooking and baking applications, from pancakes to marinades. It provides the necessary acidity for leavening, though the final mixture will be thinner than cultured buttermilk.

Other substitutes offer different textures and flavors.

• Cream of tartar: To make one cup, whisk 1 3/4 teaspoons of cream of tartar into 1 cup of milk. This dry acid is best suited for baking. Be sure to whisk thoroughly to dissolve the powder completely.
• Plain yogurt: Combine 3/4 cup of plain yogurt with 1/4 cup of milk. This makes a good substitute for cakes, muffins, and dressings. It provides a similar tangy flavor but results in a thicker mixture.
• Kefir: This fermented milk drink is a simple replacement. Use 1 cup of kefir for every 1 cup of buttermilk. It has a comparable tang and consistency, making it an excellent choice for baking and marinades.

Swaps by recipe type

For baked goods like pancakes, biscuits, and cakes, the key is to replicate buttermilk’s acidic reaction with baking soda. Milk with lemon juice, vinegar, or cream of tartar is a reliable choice. Thinned plain yogurt or kefir also work well, contributing both acid and moisture.

In dressings and marinades, buttermilk adds a tangy flavor and helps to tenderize meat. Milk soured with lemon juice or vinegar is a good option. Thinned yogurt provides a thick, creamy texture for dressings, while kefir’s tang is excellent for marinades.

What changes when you swap

Using a substitute for buttermilk can affect the final texture and flavor of your dish. Homemade soured milk made with lemon juice or vinegar is typically thinner than store-bought buttermilk. This may require a slight adjustment in the other liquids or dry ingredients to achieve the correct consistency in a batter or dough.

Substitutes based on yogurt will be thicker and can add a more pronounced tang. Kefir is the most similar in consistency and flavor to cultured buttermilk. All of these options provide the acidity needed to react with baking soda for leavening, which is the most critical function of buttermilk in many baked goods. Without this acid, recipes that rely on baking soda for lift will not rise properly.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.