Tip Thursday: How to Make a Buttermilk Substitute
by: Kamran Siddiqi
You’re about to make buttermilk biscuits. When all of a sudden you look into your refrigerator, slap your forehead and say, “I forgot to get buttermilk at the store. Shoot!” It happens. We have a quick and easy solution for that- a buttermilk substitute:
Buttermilk Substitute
by: Kamran Siddiqi of The Sophisticated GourmetIngredients:
1 scant (basic meaning: “a little less than…”) cup milk
1 tablespoon vinegar (or lemon juice)Preparation:
Place the milk and vinegar in a bowl. Let it stand for a couple of minutes. Then, mix it up and use it as necessary.
Tags: Buttermilk, How-To, recipe, Substitute, tip thursday
February 17, 2011 | 
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February 17th, 2011
This is great! And a little creepy because I have a similar (though slightly different) post coming up on my blog soon! Since I have never found buttermilk in Tokyo, I’m all about the substitutions. Thanks for another idea to add to the list!
February 17th, 2011
You can do the same thing with soy milk. In fact, soy milk is a great milk substitute for any recipe; I’ve used it for years.
February 17th, 2011
I never buy buttermilk because I can never use it fast enough. This is my go-to recipe whenever I need some and it works great!
February 17th, 2011
[...] This post was mentioned on Twitter by gfandsouthern and Kamran Siddiqi, ktchngeneration. ktchngeneration said: It's Tip Thursday on The Kitchen Generation. Go check out our latest quick-tip by @KamranTSG! – http://bit.ly/hCLcZd [...]
February 17th, 2011
I do the same thing but with apple cider vinegar—I find it gives a thicker body to the milk. And this trick also works with almond milk!
February 17th, 2011
This also works great if you need a dairy-free buttermilk substitute, just use soy milk, almond milk, rice milk, or any other dairy-free option!
February 17th, 2011
I use this same thing for my gluten free banana bread and have tried it with cows milk, almond milk, soy milk and rice milk. (rice milk isn’t the best of the four but in a pinch it does the job)
February 17th, 2011
This is a great baker’s trick that I’ve used many times in the kitchen. It works in everything from sweet muffins to heartier cornbread.
February 18th, 2011
This is quite creepy. I just made muffins (they are in the oven now!) and the recipe needed buttermilk. I had none and was wondering what to use instead. In the end I used yoghurt. If only I had looked here first I would have been able to use this clever trick, as Kamran you read my mind.
February 18th, 2011
I can’t believe I didn’t know this. Thanks for the tip!
February 18th, 2011
[...] cup buttermilk (or use this substitution, which is what I always [...]
February 18th, 2011
A very old trick but one that has stood the test of time. I keep a dry buttermilk product on hand too because I have never, not once, used a container of buttermilk without pitching some of it. Ever.
February 25th, 2011
[...] unsalted butter, cut into 16 pieces, chilled ⅔ cup (5 fluid ounces or 150ml) buttermilk (or use this [...]
February 26th, 2011
[...] post is coming not long after Kamran, a contributor at the Kitchen Generation, posted a buttermilk substitute. If you haven’t taken a look at their site, please do. It’s fantastic! What a talented [...]
March 2nd, 2011
Thanks!
I always use a full cup of milk with either 1tbsp of vinegar or lemon juice, but I mix it right away in it!
March 2nd, 2011
[...] are for you. Fluffy, multi-grain, vegan (well, I used cow buttermilk, but the switch is one of the easiest substitutions I know), lovely. They disappeared in a hurry in my house. I hope you like them [...]
March 17th, 2012
Glad I looked here. cant wait to try this out thanks
June 5th, 2012
awesome! this is so easey!