Updated 30 July 2026 · Written by Sofia Romano
The easiest buttermilk substitute is to stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 to 10 minutes until slightly curdled. Thinned plain yogurt or sour cream also work. These give the same acidity buttermilk provides, which activates baking soda for a good rise.
Best swap: 1 cup milk + 1 tbsp lemon juice or vinegar, rest 5 to 10 minutes. Thinned yogurt or sour cream also work.
Four Buttermilk Substitutes
- Milk plus acid: 1 cup milk with 1 tablespoon lemon juice or white vinegar, rested until curdled.
- Yogurt: thin plain yogurt with a little milk to a pourable consistency.
- Sour cream: thin with milk or water until it pours like buttermilk.
- Cream of tartar: whisk 1 3/4 teaspoons into 1 cup of milk.
Why the Acid Matters
Buttermilk is valued in baking for its acidity, which reacts with baking soda to help cakes and pancakes rise and stay tender. Any of these swaps supplies that acid; see how baking soda and buttermilk work together in baking soda vs baking powder. Measure liquids accurately with good measuring cups.
Buttermilk Substitutes (per 1 cup)
| Substitute | How to make it |
|---|---|
| Milk + acid | 1 cup milk + 1 tbsp lemon juice or vinegar |
| Yogurt | Thin with milk to pouring consistency |
| Sour cream | Thin with milk or water |
| Cream of tartar | 1 3/4 tsp stirred into 1 cup milk |
Frequently Asked Questions
What can I use instead of buttermilk?
Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and rest it a few minutes, or thin plain yogurt or sour cream with milk.
Does the milk-and-vinegar trick really work?
Yes. The acid curdles the milk slightly and provides the tang and reactivity of real buttermilk, working well in most baking recipes.
