When a recipe calls for buttermilk and there’s none in the refrigerator, choose either of these two simple substitutes. The yogurt version is smooth, tangy, and closest to cultured buttermilk, while the milk-and-acid version is a convenient alternative made with ingredients you may already have.
Option 1: Yogurt & Milk
Ingredients
- ¾ cup plain yogurt
- ½ cup milk, adjusted as needed for consistency
- ⅛ tsp table salt
Directions
Whisk the yogurt, milk, and salt together until smooth and pourable, adjusting the milk as needed. Measure out the amount of buttermilk called for in your recipe.
Yield: About 1¼ cups.
Option 2: Milk & Lemon Juice or Vinegar
Ingredients
- 1 tbsp lemon juice or white vinegar
- milk, enough to make 1 cup total
Directions
Place the lemon juice or vinegar in a measuring cup. Add enough milk to bring the total volume to 1 cup, then stir.
Allow the mixture to stand for 5–10 minutes. Stir before using.
Yield: 1 cup.
Notes
Preparation
- Use unsweetened plain yogurt. The amount of milk needed will depend on the thickness of the yogurt; thick Greek yogurt may need more.
- Increase or decrease either recipe as needed, keeping the same proportions.
- These are quick alternatives for recipes that call for buttermilk; neither method makes cultured buttermilk.