Adding vinegar to milk gives it an acidity similar to that of buttermilk. You may use distilled white vinegar or other types of vinegar, although the latter has a more neutral flavor. Any type of milk can be used, but if your recipe asks for a specific type of buttermilk, such as low-fat, it could be advisable to substitute with milk of a similar type.

The easiest substitute for buttermilk is 1 Tbs. of vinegar mixed with 1 cup of milk. After giving the mixture a gentle stir, wait for about five minutes. Lemon juice and cream of tartar are other excellent substitutes for buttermilk if you don't have vinegar. Even though many sources advise waiting 5–10 minutes before using the mixture in your recipe, experts say it's not required.

There are other uses for lemons than only as a health supplement and beauty aid. You may make buttermilk using lemon juice since it has acid. To replace buttermilk in baking recipes, all you need is milk and lemon juice.

Add 1 tablespoon (15 mL) of lemon juice to a liquid measuring cup to get 1 cup (240 mL) of the buttermilk substitute. Once the milk has been added to the 1-cup line (240 mL). Stir to combine, and let the mixture rest for at least 5 to 10 minutes before using. Lemon juice is available in both bottled and freshly squeezed varieties. Preservatives like sodium benzoate and sodium sulfite are commonly found in bottled varieties. But you should keep in mind that some people's symptoms of asthma may be worse by sulfites.

Cream of tartar, also known scientifically as potassium bitartrate, is another option that may be used with milk to make a buttermilk substitute. It is an acidic substance like lemon or vinegar because it is "tartaric acid" in powder form.

This fine white powder is a byproduct of producing wine. Use 1 3/4 teaspoons (5 grams) of cream of tartar and 1 cup (240 mL) of milk to make a replacement for buttermilk. When cream of tartar is added to milk directly, it frequently clumps. The cream of tartar should thus be combined with the other dry ingredients in your recipe before the milk is added. To prevent clumping, you may also whisk the cream of tartar with 2 teaspoons (30 mL) of milk before adding it to the remaining milk.

A milk product called lactose-free milk contains the enzyme lactase, which helps in the breakdown of lactose. Due to its similar flavor, texture, and nutritional profile to regular milk, lactose-free milk may be substituted for it in any recipe.

If you have a very low lactose tolerance, you can still make buttermilk with lactose-free milk, though the flavor could be a little sweeter. Lactose-free milk with added acid (vinegar or lemon juice) acts perfectly as buttermilk. When you don't have any buttermilk on hand, this is the ideal replacement for your baking projects. Just pour 1 tablespoon (15 mL) of vinegar or lemon juice into a liquid measuring cup. Then, pour 240 mL (one cup) of lactose-free milk into the container, stir and let the mixture rest for at least 5 to 10 minutes before using.

There are some surprising substitutes you may use when baking when you run out of milk; one of them is sour cream. When baking, sour cream can be used in place of whole milk, buttermilk, or evaporated milk. Because of its acidity, sour cream gives baked goods a creamier texture.

When making a buttermilk substitute, it is recommended to thin sour cream with water or milk because it is thicker than buttermilk. 3/4 cup (172 grams) of sour cream and 1/4 cup (60 mL) of water or milk should be mixed together until the mixture is smooth in order to substitute for 1 cup (240 mL) of buttermilk in a recipe. Whenever you see a pancake, quick bread or batter recipe that calls for buttermilk, it's there to act as the acid in the recipe.

When combined with fresh fruit and oats, yogurt makes an excellent, probiotic-rich breakfast or snack. It can, however, be used as the magic, understated ingredient in a wide variety of savory and sweet recipes. Interestingly, plain yogurt works well in place of buttermilk because of its thick texture and tangy, acidic flavor.

If you want to make a recipe that calls for a thin batter, like cake, you can use plain yogurt instead of buttermilk. However, it could work better if you mix the yogurt with water or milk. In order to get a buttermilk-like consistency, whisk a small amount of milk or water into plain, unsweetened yogurt. Depending on the thickness of your yogurt, adjust the proportion, but generally speaking, you'll need around 6 ounces (170 grams) of plain yogurt with 1/4 cup (60 mL) of water or milk to make 1 cup (240 mL) of buttermilk replacement.

Dry buttermilk powder is an extremely handy ingredient. It is basically dried buttermilk, but it has numerous other benefits including longer shelf life, being a flavor enhancer, stabilizer, and emulsifying ingredient.

It must be rehydrated and used in a liquid form if you're substituting it for fresh buttermilk. To make one cup (240 mL) of buttermilk, mix about 1/4 cup (30 grams) of powdered buttermilk with one cup (240 mL) of water. When using powdered buttermilk in recipes, it may be advisable to mix the powder with the other dry ingredients first before adding the water when using liquid buttermilk. It creates a creamy and smooth texture that can enhance the overall mouthfeel of your dishes.

Kefir is known as a tart, refreshing beverage that is packed with vitamins, minerals and beneficial probiotic bacteria, similar to drinkable yogurt. Unflavored kefir is a fermented milk product with a buttermilk-like look and flavor.

This simple buttermilk substitution requires no adjustments. Any recipe may use kefir for buttermilk in an equal quantity; just make sure the kefir is unsweetened and unflavored. Simply use 1 cup (240 mL) of kefir in place of the specified amount of buttermilk if your recipe asks for it. Kefir has more good bacteria and other microbes than buttermilk, but heating it will kill most of the microbes. You can utilize the remaining kefir to flavor mashed potatoes, create a wonderful beet soup or a dressing for fruit salad.

Foods made from soybeans can be divided into unfermented and fermented foods. Tofu, soymilk, edamame, soy nuts, and sprouts are examples of non-fermented foods, while miso, tempeh, natto, and soy sauce are examples of fermented soy products. Some soy products, such as tofu or tempeh (made with a calcium coagulant) and soy drinks with additional calcium, are sources of both calcium and iron. These soy-based substitutes are both dairy-free and vegan.

These recipes make 1 cup (240 mL) of replacement for buttermilk:

• Soy milk without sugar and acid: To a measuring cup, add 1 tablespoon (15 mL) of vinegar or lemon juice. To the 1-cup line, add soy milk (240 mL). The acid can be substituted with 1 3/4 teaspoon (5 grams) of cream of tartar.
• Vegan sour cream and water: Stir in half a cup (120 mL) of water and 120 grams of vegan sour cream. Depending on the desired thickness, change the water to sour cream proportion.
• Tofu, water, and acid: Blend together 1/4 cup (62 grams) of silken, soft tofu, a scant 3/4 cup (160 mL) of water, and 1 tablespoon (15 mL) of vinegar or lemon juice.

The plant-based buttermilk substitutes listed below are low-carb and paleo-friendly. The paleo diet is designed to resemble the hunter-gatherer diet that human ancestors practiced thousands of years ago. The diseases like obesity, diabetes, and heart disease are thought to have been far lower in hunter-gatherers since they lived an active lifestyle and maintained a diet centered on nutritious foods. These substitutes are also vegan.

These recipes make 1 cup (240 mL) of replacement for buttermilk:

• Acid and unsweetened coconut milk: To a measuring cup, add 1 tablespoon (15 mL) of vinegar or lemon juice. Add unsweetened coconut milk to the 1-cup line (240 mL). Buttermilk and coconut milk both have a similar consistency.
• Acid and unsweetened almond milk: In a measuring cup, add 1 tablespoon (15 mL) of lemon juice or vinegar. Add unsweetened almond milk to the 1-cup line (240 mL).
• Acid and unsweetened cashew milk. To a liquid measuring cup, add 1 tablespoon (15 mL) of vinegar or lemon juice. Add unsweetened cashew milk to the 1-cup line (240 mL).