Buttermilk can be substituted with several easily available alternatives depending on the recipe. Common substitutes include:
- Milk and lemon juice: Mix 250ml whole or semi-skimmed milk with 1 tablespoon lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This mimics the tangy flavor of buttermilk.
- Milk and vinegar: Mix 250ml whole or semi-skimmed milk with 1 tablespoon white or apple cider vinegar, then let it sit for 5-10 minutes.
- Plain yogurt mixed with milk or water: Combine 200ml plain yogurt with 50ml milk or water to get a similar consistency and tang.
- Sour cream thinned with milk or water: Mix 3/4 cup sour cream with 1/4 cup milk or water.
- Buttermilk powder mixed with water according to package instructions.
Other options include using kefir or cream of tartar combined with milk. For dairy-free or vegan substitutes, unsweetened soy, coconut, almond, or cashew milk mixed with lemon juice or vinegar work well. These substitutes recreate the acidity and tanginess of buttermilk for various cooking and baking needs.
