01
Plain Yogurt
8.0best for cake1 cup : 1 cup
Thin with milk to pourable consistency; adds tang and tenderness, works in pancakes and biscuits
8.0
buttermilk substitute
in cake.
Buttermilk brings tangy flavor and incredibly tender crumb to cake. Its acidity reacts with baking soda for a lighter, more delicate rise.
top substitutes
02
Sour Cream
8.0best for cake1 cup : 7/8 cup
Thin with milk or water to pourable consistency; adds tang and richness to baking and dressings
8.0
03
Greek Yogurt
8.0best for cake1 cup : 3/4 cup
Thinner; best in baking or marinades
8.0
show 6 more substitutes
04
Kefir
7.51 cup : 1 cup
Nearly identical tang and thin consistency; 1:1 swap in baking, marinades, and dressings
7.5
05
Whey
6.71 cup : 1 cup
Tangy liquid, similar in baking
6.7
06
Lemon Juice
6.01 cup : 1 cup
Add 1 tbsp lemon juice to 1 cup milk and let sit 5 min; creates acidic substitute for baking
6.0
07
Heavy Cream
6.01 cup : 2/3 cup
Whip for richness; much thicker than buttermilk, thin with water and add 1 tbsp vinegar per cup
6.0
08
Whole Milk
6.01 cup : 1/2 cup
Add 1 tbsp lemon juice or vinegar per cup whole milk; let sit 5 min to curdle before using in batter
6.0
09
Half and Half
6.01 cup : 1 cup
Richer and thicker; thin with water to buttermilk consistency and add 1 tbsp lemon juice per cup
6.0