How to Substitute Buttermilk

Buttermilk is a fermented dairy beverage made from cow’s milk. Modern, store-bought buttermilk is pasteurized milk that’s been cultured with a lactic acid bacteria, giving it a thick consistency and tangy flavor. Buttermilk is a dairy product and is not lactose-free – though the fermentation process does make it easier for some people to digest than regular milk. Traditional buttermilk, the liquid left over from churning cream into butter, is different and generally only available from local dairy farmers.

Not on its own – regular milk (whole, 2%, skim, or a plant-based milk like almond or oat) lacks the acidity that makes buttermilk work. That acid is what helps tenderize meat in a marinade and helps baked goods rise when combined with baking soda.

The fix is simple: add an acid – vinegar, lemon juice, or cream of tartar – to whatever milk you have, and let it sit for a few minutes. That turns plain milk into a genuine buttermilk substitute, which is exactly what the recipes below walk through.

For marinating fried chicken, the substitute needs to do the same job real buttermilk does in chef Edward Lee’s Fried Chicken with Gochujang Sauce & Slaw: tenderize the meat and add flavor through acidity.

Whole milk with vinegar or lemon juice, or plain yogurt thinned with milk, are the two best stand-ins for marinating – both bring enough acid to tenderize the chicken the way Edward’s recipe intends. Lighter, more delicate substitutes like tofu-and-water are better saved for baking than for a meat marinade.

Each of these works as a 1-cup buttermilk substitute for baking, marinades, or sauces.

Plain Yogurt and Milk: ¾ cup plain yogurt with ¼ cup milk.

Sour Cream and Milk: ¾ cup sour cream with ¼ cup milk.

White Vinegar and Milk: 1 tablespoon white vinegar with 1 cup milk, rested 10 minutes.

Lemon Juice and Milk: 1 tablespoon fresh lemon juice with 1 cup milk.

Cream of Tartar and Milk: ½ tablespoon cream of tartar with 1 cup milk.

Buttermilk Powder and Water: about ¼ cup powdered buttermilk with 1 cup water (check the package ratio).

Lactose-Free Milk and Lemon Juice or Vinegar: 1 cup lactose-free milk with 1 tablespoon lemon juice or vinegar, for a fully lactose-free result.

These dairy-free options use the same acid-plus-milk logic with plant-based milks.

In the following recipes, you will be combining the regular milk with a second ingredient, which will have the necessary acidity in it. Also included below are some excellent plant-based, non-dairy homemade buttermilk substitutes. Each of these substitutes for buttermilk, both dairy and non-dairy alike, you will generally be able to refrigerate in an airtight container for about a week before they start losing their freshness.

Coconut Milk and Vinegar or Lemon Juice: 1 cup unsweetened coconut milk with 1 tablespoon vinegar or lemon juice.

Almond Milk and Vinegar or Lemon Juice: 1 cup unsweetened almond milk with 1 tablespoon vinegar or lemon juice (apple cider vinegar works too).

Cashew Milk and Vinegar or Lemon Juice: 1 cup unsweetened cashew milk with 1 tablespoon vinegar or lemon juice.

Soy Milk and Vinegar or Lemon Juice: 1 tablespoon unsweetened soy milk combined with 1 tablespoon lemon juice or vinegar.

Oat Milk and Vinegar or Lemon Juice: 1 cup oat milk with 1 tablespoon white vinegar or lemon juice.

Vegan Sour Cream and Water: ½ cup vegan sour cream with ½ cup water.

Tofu and Water with Lemon Juice or Vinegar: blend ¼ cup soft tofu with ¾ cup water and 1 tablespoon lemon juice or vinegar.

Buttermilk shows up in baking recipes for pancakes, waffles, biscuits, cakes, muffins, and scones, as well as in dressings, sauces, and marinades for chicken, pork, and vegetables. Chef Edward Lee uses it in his Shallow-Fry Fried Chicken because its acidity tenderizes the chicken while adding flavor — the same reason it works so well in the substitutes above.

Whatever substitute you choose, the ratios above are designed to swap in 1-for-1 for however much buttermilk your recipe calls for — half a cup of substitute for half a cup of buttermilk, and so on. Most dairy-based substitutes will keep in the fridge in an airtight container for about a week. Want to see the acidity principle in action?

a href=”https://yeschef.me/chefs/edward-lee”>Chef Edward Lee’s full Korean-American Cuisine class walks through his Fried Chicken with Gochujang Sauce & Slaw from start to finish.