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Need a Buttermilk Substitute in a pinch? Mix milk with vinegar or lemon juice for a fast, foolproof swap you can use in everything from pancakes to cake! 🧁✨
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Making a recipe and realizing you’re out of buttermilk? Been there. Years ago, I was halfway through a pancake batter when I noticed the buttermilk container was empty. A quick Google search led me to this simple solution. Ever since, this is how I make buttermilk when I don’t have the real thing on hand. Whether you’re baking biscuits, muffins, or pancakes, this replacement of buttermilk works like a charm every time.
If you’ve ever wondered how to make buttermilk at home or need milk for buttermilk in a pinch, this easy fix is all you need. I keep it in my back pocket for last-minute baking or when I’m trying to avoid an extra trip to the grocery store. Trust me, once you try it, you’ll never panic about a missing ingredient again.
I love having simple kitchen hacks like this one in my back pocket. The best part? You probably already have everything you need. Combine the two ingredients and give them a quick stir. After a few minutes, it’s ready to use. It couldn’t be simpler.
⭐ Why You’ll Love This Recipe
- Uses just 2 simple ingredients
- Ready in 15 minutes or less
- Works in almost any recipe that calls for buttermilk
- Great last-minute replacement of buttermilk
🛒 Ingredients & Substitutions
- white vinegar – substitute with lemon juice or apple cider vinegar
- milk – use whole milk for best results, or substitute with 2%, skim, or dairy-free milk (like almond or soy), but curdling may vary
✨ Variations
- Use lemon juice for a slightly brighter flavor.
- Try apple cider vinegar if you prefer a milder taste.
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🔥 Tips
- Let the mixture sit at room temperature, not in the fridge.
- Whole milk curdles best and gives the richest texture.
- Stir well before using.
❓ FAQs
Yes, this works in pancakes, waffles, cakes, muffins, and many other baked goods.
That sitting time allows the milk to curdle slightly, which mimics the tang and texture of real buttermilk.
Yes, it works perfectly for marinades too.
Absolutely. Store in the refrigerator and use within 3 days.
🍽️ Other Recipes You May Enjoy
Buttermilk Substitute
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Equipment
- glass measuring cup
- spoon
Ingredients
- 1 tablespoon white vinegar or lemon juice
- enough milk to equal 1 cup total liquid
Instructions
- Add the white vinegar or lemon juice to a glass measuring cup.
- Pour in milk until the total volume reaches 1 cup.
- Stir well and let the mixture sit for 10-15 minutes at room temperature until it begins to curdle.
- Use as needed in recipes that call for buttermilk.
Notes
🥡 STORAGE
- Refrigerate leftover substitute in a sealed container for up to 3 days.
- Shake or stir before using, as separation may occur.
♨️ REHEATING
- Not applicable – use cold or room temperature in recipes.
❄️ FREEZING
- Not recommended – texture and effectiveness may change after freezing.
💡 TIPS FOR BEST RESULTS
- Use whole milk for a richer buttermilk substitute.
- Let the mixture sit at room temperature, not in the refrigerator, for optimal curdling results.
🍳 ALTERNATE COOKING METHODS
- Not applicable – this is a no-cook ingredient substitute.
♻️ LEFTOVERS
- Add leftovers to pancake or muffin batter within a few days.
- Use in marinades, mashed potatoes, or salad dressings for a tangy twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
