How to Make a Buttermilk Substitute
Learn how to make a Buttermilk Substitute with these 4 simple substitutions that can be used in any recipe that calls for Buttermilk.
Servings: 1 cup
Ingredients
Buttermilk Substitute #1: With Vinegar
- 1 cup Full fat milk Lower fat milks can be substituted, but the consistency will be slightly different.
- 1 tablespoon Vinegar or lemon juice Any type of vinegar can be used. More may be needed—up to 2 tablespoons.
Buttermilk Substitute #2: With Yogurt
- 3/4 cup Full fat plain yogurt Lower fat yogurts can be substituted, but the consistency will be slightly different.
- 1/4 cup Full fat milk Lower fat milks can be substituted, but the consistency will be slightly different.
Buttermilk Substitute #3: With Sour Cream
- 1/2 cup Full fat sour cream Lower fat sour creams can be substituted, but the consistency will be slightly different.
- 1/2 cup Full fat milk Lower fat milks can be substituted, but the consistency will be slightly different.
Buttermilk Substitute #4: With Cream of Tartar
- 1 cup Full fat milk Lower fat milks can be substituted, but the consistency will be slightly different.
- 2 teaspoons Cream of tartar More may be needed for up to 3 teaspoons.
Instructions
Buttermilk Substitute #1: With Vinegar
- Pour milk into a jar and add vinegar or lemon juice. Stir well.
- Allow milk to curdle, which can take up to 1 hour.
- After milk has sufficiently curdled, whisk milk mixture vigorously to reincorporate the "curdles" (curds and whey) until it resembles the consistency of buttermilk.
- You can now use your substitute in any recipe that calls for buttermilk.
Buttermilk Substitute #2: With Yogurt
- Place yogurt and milk in a jar, and whisk well to thin yogurt to the consistency of buttermilk.
- You can now use your substitute in any recipe that calls for buttermilk.
Buttermilk Substitute #3: With Sour Cream
- Place sour cream (or Greek yogurt) and milk in a jar and whisk well to thin the sour cream to the consistency of buttermilk.
- You can now use your substitute in any recipe that calls for buttermilk.
Buttermilk Substitute #4: With Cream of Tartar
- Place the cream of tartar into a jar and pour a small amount of milk over it. Whisk mixture into a paste.
- Now add the remainder of the milk to the jar, and whisk well to incorporate the cream of tartar paste with the milk.
- Allow milk to curdle, which can take up to 1 hour.
- After milk has sufficiently curdled, whisk milk mixture vigorously to reincorporate the "curdles" (curds and whey) until it resembles the consistency of buttermilk.
- You can now use your substitute in any recipe that calls for buttermilk.
Video
Notes
You can make Buttermilk substitutes in advance and store them in your refrigerator for up to 2-3 days. However, the buttermilk substitutes made with vinegar, lemon juice, or cream of tartar may separate and will need to be re-whisked before using.
Find this recipe and video at https://marysnest.com/how-to-make-a-buttermilk-substitute/
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