This is a buttermilk substitute or alternative recipe, also called sour milk. It’s perfect for adding to cakes, cupcakes, cornbread, pancakes, fried chicken batter, and more!
Have you ever started a recipe and realized you’re out of buttermilk? This recipe helps you substitute with only two ingredients!
Ingredients for Buttermilk Substitute
- White Vinegar or Lemon Juice
What is Buttermilk?
Believe it or not, it does not contain butter! It is fermented, “sour milk” that separates after churning butter and has very little fat in it.
It’s also safe to drink because it has been pasteurized!
What Does it Do For Cooking and Baking?
It’s slightly acidic and adds a bit of tang to your baking recipes.
It also helps things like breads and cakes rise and remain moist, especially if your recipe calls for baking soda (sodium carbonate) as well!
Buttermilk chicken, anyone? If you have heard of this delicious sounding meal you might be wondering what it’s doing for the chicken.
The acid in it helps tenderize your chicken.
Because of this, it’s also used as brine or marinade for all kinds of meats and not just chicken.
What Buttermilk is Used For:
- Bacon Ranch Chicken and Potato Casserole
- Blackberry Panna Cotta
- Caramel Cupcakes
- Chicken Fried Chicken
- Red Velvet Cupcakes
- Whole Wheat Pancakes
How long does buttermilk last?
According to the USDA, buttermilk can last in the refrigerator for up to 2 weeks.
Because we are recreating it using milk, the USDA recommends keeping milk in the refrigerator for up to 7 days.
Can buttermilk be frozen?
Yes, both real buttermilk and buttermilk substitutes using milk can be frozen for up to 3 months in an airtight container.
To thaw, place it in the refrigerator overnight.
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- 1 cup Milk
- 1 tablespoon White Vinegar or Lemon Juice
- Add a tablespoon of white vinegar or lemon juice to a measuring cup and fill to 1 cup with milk.
- Stir and let stand for 5 minutes.
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