Substitute · ranked by score
Buttermilk substitutes
Buttermilk is a fermented dairy product valued for its tangy flavor and ability to tenderize baked goods. If you do not have buttermilk on hand, or are looking for an alternative due to dietary preferences or nutritional goals, several common ingredients can serve as effective substitutes. These alternatives can help achieve similar textures and flavors in your recipes.
Why people swap this out
Buttermilk's acidity reacts with baking soda to create carbon dioxide, which provides lift and a tender crumb in baked goods. It also contributes a distinct tangy flavor and moisture. When substituting, the goal is to replicate this acidity and moisture. Whole milk can provide moisture but lacks acidity, requiring an added acid. Greek yogurt offers both acidity and thickness, while kefir brings a similar fermented tang and consistency. The trade-offs involve slight differences in fat content, tanginess, and the final product's texture.
Top swaps
Ratio: 3/4 cup Greek yogurt + 1/4 cup water per 1 cup buttermilk
Best for: Baking
This swap provides good acidity and thickness, mimicking buttermilk's tenderizing effects. The resulting baked goods may be slightly denser due to yogurt's thicker consistency. Adjust liquid content as needed to match the original recipe's batter consistency. Expect a similar tangy flavor.
Ratio: 1 cup whole milk + 1 tablespoon lemon juice or white vinegar per 1 cup buttermilk
Best for: Baking
Combining whole milk with an acid creates a quick buttermilk substitute suitable for most baking. Let it sit for 5-10 minutes until slightly curdled before using. This option provides similar moisture and leavening properties. The flavor will be less complex than true buttermilk.
Ratio: 1:1
Best for: Baking
Kefir is a fermented milk product with a similar consistency and tangy flavor profile to buttermilk, making it an excellent direct substitute. It will contribute similar moisture and acidity, supporting leavening in baked goods. The final product will have a similar tender texture and taste.
By use case
baking
For pancakes, muffins, and cakes, use a 1:1 swap with kefir, or combine whole milk with an acid to achieve similar leavening and tenderness.
Frequently asked
Can I use plant-based milk for a buttermilk substitute?
Yes, combine 1 cup of unsweetened plant-based milk (like soy or almond) with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles before using.
Will the substitute change the taste of my recipe?
Substitutes like kefir or Greek yogurt will maintain a tangy flavor. Milk with added acid will be less complex but still provide the necessary acidity for leavening. The overall impact on taste is usually minimal.
Is there a difference in texture with substitutes?
Greek yogurt might result in a slightly denser product if not thinned properly. Kefir offers a very similar texture. Milk with added acid generally produces results comparable to buttermilk in texture.
Do I need to adjust baking time or temperature?
Generally, no. The liquid content and acidity of the substitutes are similar enough to buttermilk that standard baking times and temperatures should remain unchanged.
What is the best substitute for frying chicken?
For marinating chicken, kefir or a milk and acid mixture work well to tenderize the meat and provide a similar tangy base for breading. Greek yogurt can also be used, potentially thinned slightly.
Other substitutes
Edited by Marcus Avery · Scores and ratios drawn from USDA FoodData Central via the FoodScore methodology.