Milk and cream of tartar

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.