buttermilk substitutes

14 substitutes · avg score 5.7 · Buttermilk — a tangy cultured milk product (traditionally the liquid left after churning butter, now cultured low-fat milk). Adds acidity and tenderness to pancakes, biscuits, fried chicken marinades, and dressings.

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quick swaps (averaged across uses)

01

Plain Yogurt

8.0
1 cup : 1 cup

Thin with milk to pourable consistency; adds tang and tenderness, works in pancakes and biscuits

02

Sour Cream

8.0
1 cup : 7/8 cup

Thin with milk or water to pourable consistency; adds tang and richness to baking and dressings

03

Greek Yogurt

8.0
1 cup : 3/4 cup

Thinner; best in baking or marinades

04

Kefir

7.5
1 cup : 1 cup

Nearly identical tang and thin consistency; 1:1 swap in baking, marinades, and dressings

05

Whey

6.7
1 cup : 1 cup

Tangy liquid, similar in baking

06

Lemon Juice

6.0
1 cup : 1 cup

Add 1 tbsp lemon juice to 1 cup milk and let sit 5 min; creates acidic substitute for baking

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