how many grams in a teaspoon of buttermilk?

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things people ask

• Is a teaspoon of buttermilk enough to react with baking soda?
  It can activate a tiny amount — roughly an eighth teaspoon of baking soda — but most recipes need at least a few tablespoons of acid for proper rise. A teaspoon-scale dose is about flavor more than leavening. If you're trying to bake with only a teaspoon of buttermilk on hand, you'll need additional acid like lemon juice or yogurt to do the actual lifting work.
• How do I measure a teaspoon of buttermilk accurately?
  Shake the carton, pour into the teaspoon until it domes slightly above the rim, then level with a finger or straight edge — at 4.73 g per teaspoon, a heaping pour can easily run 6 g or more. For dressings and pan sauces where acid balance is tight, weighing on a 0.1 g scale beats spoons. Otherwise spoon-and-level handles it fine.
• Can I substitute lemon juice teaspoon-for-teaspoon for buttermilk?
  Only for acidity, not body or flavor. A teaspoon of lemon juice (about 5 g) brings sharper, brighter acid without the cultured tang or the milk solids that round out a sauce. In a marinade or quick-soak for fried chicken it works in a pinch; in a dressing it'll taste thinner and more citrusy. For baking-soda activation, the swap is roughly equivalent.

related conversions

• Buttermilk: cups to grams
• Buttermilk: tablespoons to grams
• Buttermilk guide