Buttermilk
DairyTangy, slightly thick liquid that tenderizes gluten and activates baking soda. Essential in pancakes, fried chicken, quick breads, and cakes.
5 tested substitutes
·Most popular swap: Milk + Vinegar
Substitutes
Milk + Vinegar
Add vinegar to milk, stir, and let sit 5 minutes until curdled. Works exactly like buttermilk. This is the classic quick substitute.
Milk + Lemon Juice
Same principle as vinegar version. Let sit 5 minutes. Lemon adds a slightly brighter tang.
Yogurt + Water
Thin plain yogurt with water to achieve buttermilk consistency. Use plain, unflavored yogurt. Works great in baking.
Oat Milk + Vinegar
Plant-based buttermilk. Add vinegar, let sit 5 minutes. Curdles similarly to dairy milk and provides the same leavening activation.
Sour Cream + Water
Thin sour cream with water. Has the right tanginess and acidity to activate leaveners properly.