Baking 101: The Best Buttermilk Substitutes

November 18, 2013

joythebaker

the best buttermilk substitutions Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.

Let’s talk about buttermilk. More specifically, let’s talk about how I never have buttermilk in the refrigerator when I need it. Wwhhyy!?

What is buttermilk? Buttermilk is a slightly sour milk. The sourness of buttermilk comes from acids in the milk, most notably, lactic acids. Because the proteins in buttermilk are curdled, buttermilk is slightly thicker than regular milk, but not quite as thick as cream. Buttermilk is also usually much lower in fat than regular milk and cream.

Cultured buttermilk, as it is called in the United States these days, is a pasteurized milk product. A culture of lactic acid bacteria is added to low-fat milk to curdle and sour the milk. Many dairies also add tiny yellow colored flecks of butter to simulate, well… buttermilk.

Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe is a baker’s dream. It’s helps add a lightness and tenderness to baked treats. When baking soda is combined with the lactic acids of buttermilk, the acid neutralizes the metallic taste of sodium carbonate. We talked about this in-depth in Baking 101: The Difference Between Baking Soda and Baking Powder.

What if you’re plum out of buttermilk? There are solutions…. let’s talk.

The Best Buttermilk Substitutes

Milk and Lemon or Vinegar

In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren’t necessary.

Milk and Yogurt

Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.

Milk and Cream of Tartar

Stir together 1 cup of milk and 1 3/4 teaspoon cream of tartar. To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk. Once mixed add the rest of the cup of milk. Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

Non-Dairy Option: Almond Milk and Yogurt (with a splash of vinegar)

Stir 1/4 cup almond milk into 3/4 cup almond milk yogurt. Add a splash (about 1/2 teaspoon) vinegar to the mixture and stir well. Soy milk and yogurt can also be substituted for the almond milk products.

What We’re Making With Buttermilk