What To Use If I Don’t Have Buttermilk?
If you’re out of buttermilk, don’t despair! You can easily make a substitute using common ingredients like milk and acid, such as lemon juice or vinegar, to achieve a similar tangy flavor and tender texture in your recipes.
Understanding Buttermilk: More Than Just Sour Milk
Buttermilk, despite its name, isn’t actually high in butter. Traditionally, it was the liquid left over after churning butter. Today, most buttermilk is cultured buttermilk, meaning it’s been fermented with beneficial bacteria, giving it a tangy flavor and slightly thicker consistency. This fermentation process also produces lactic acid, which tenderizes gluten in baked goods, resulting in a softer, more flavorful final product. The acidity also reacts with baking soda or baking powder, creating carbon dioxide and giving a lighter, fluffier rise.
Why Buttermilk Matters in Recipes
Buttermilk plays a crucial role in many recipes, particularly in baked goods and fried foods. Its benefits include:
- Tenderizing: The lactic acid breaks down gluten strands, leading to a more tender crumb.
- Flavor: The tang adds a depth of flavor that elevates the taste of many dishes.
- Moisture: Buttermilk provides moisture, preventing dryness.
- Leavening: It reacts with baking soda or baking powder for a lighter, airier texture.
- Coating: In fried foods, it helps create a coating that adheres well and browns beautifully.
Common Buttermilk Substitutes and How to Make Them
When buttermilk isn’t available, several effective substitutes can be easily made at home. Here are some of the most popular options:
Milk + Acid (Lemon Juice or White Vinegar): This is the most common and readily available substitute. For every cup of buttermilk needed, add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, add enough milk (whole milk is preferred, but 2% or even skim can work in a pinch) to reach the 1-cup mark. Stir and let it sit for 5-10 minutes. The mixture will curdle slightly, mimicking the texture of buttermilk.
Yogurt + Milk: Plain yogurt (Greek or regular) can be thinned with milk to create a buttermilk-like consistency. Mix equal parts yogurt and milk until smooth.
Sour Cream + Milk: Similar to yogurt, sour cream can be thinned with milk. Use the same ratio as yogurt: equal parts sour cream and milk.
Kefir: Kefir is a fermented milk drink with a tangy flavor and slightly thinner consistency than yogurt. It can be used as a direct 1:1 substitute for buttermilk.
Buttermilk Powder + Water: Buttermilk powder is a shelf-stable option that can be reconstituted with water according to the package directions.
Cream of Tartar + Milk: This option is less common but effective. For every cup of buttermilk, whisk 1 3/4 teaspoons of cream of tartar into a cup of milk. Let it sit for 5-10 minutes to thicken.
Choosing the Right Substitute
The best substitute depends on the specific recipe and what you have on hand.
| Substitute | Best For | Notes |
|---|---|---|
| Milk + Lemon Juice/Vinegar | Most baking applications, especially when a tangy flavor is desired | Ensure the mixture curdles slightly before using. Avoid strongly flavored vinegars. |
| Yogurt + Milk | Baking, dressings, and marinades where a richer flavor is acceptable | Greek yogurt will result in a thicker substitute. |
| Sour Cream + Milk | Baking, dips, and sauces; provides a richer, more decadent flavor. | Can add a heavier texture. |
| Kefir | Recipes calling for a strong tang, can be used directly in baking and marinades | Flavor is more pronounced. Adjust other seasonings as needed. |
| Buttermilk Powder + Water | Convenient for occasional use; good for baking where precise measurements are critical; shelf-stable | Follow package directions carefully to ensure proper reconstitution. Some consider the flavor slightly less complex than traditional or other substitutes. |
| Cream of Tartar + Milk | Baking; a good option if you want to avoid adding flavor from lemon or vinegar | May not provide the same level of tang as other substitutes. |
Common Mistakes When Substituting
- Not letting the milk and acid mixture sit long enough: Allowing the mixture to curdle is crucial for mimicking the texture of buttermilk.
- Using flavored yogurt: Always use plain, unsweetened yogurt for the best results.
- Substituting the wrong type of milk: While 2% or skim milk can work, whole milk is generally preferred for its higher fat content and richer flavor.
- Skipping the substitute altogether: Buttermilk contributes more than just moisture. Skipping it entirely can result in a dry, flat, and less flavorful final product.
- Using too much acid: Adding too much lemon juice or vinegar can result in an overly sour flavor. Stick to the recommended amount.
Recipes Where Buttermilk Substitutes Work Well
Buttermilk substitutes work well in a wide variety of recipes, including:
- Cakes: Red velvet cake, buttermilk pound cake.
- Biscuits: Buttermilk biscuits.
- Pancakes and Waffles: Buttermilk pancakes, waffles.
- Fried Chicken: Buttermilk-marinated fried chicken.
- Salad Dressings: Ranch dressing, blue cheese dressing.
- Dips: Spinach artichoke dip, onion dip.
Frequently Asked Questions
Can I use almond milk as a substitute?
Yes, you can! Almond milk can be used in the milk + acid method. The result will be lighter than when using dairy milk, but still provides moisture and leavening power. Make sure to use unsweetened almond milk to avoid altering the recipe’s sweetness.
Does the type of vinegar I use matter?
Yes, it does. Stick to white vinegar or apple cider vinegar. Avoid using strongly flavored vinegars like balsamic or red wine vinegar, as they will significantly alter the flavor of your recipe. White vinegar is generally preferred for its neutral flavor.
Can I substitute evaporated milk for buttermilk?
Evaporated milk, while thicker than regular milk, lacks the acidity that makes buttermilk unique. It’s best to combine it with an acid like lemon juice or vinegar, following the same instructions as with regular milk. Evaporated milk will result in a richer, denser final product.
What if I’m vegan?
For vegan buttermilk substitutes, use plant-based milk (almond, soy, oat) with lemon juice or vinegar. Vegan yogurt can also be thinned with plant-based milk.
Can I make buttermilk from heavy cream?
While technically possible by adding a lactic acid culture to heavy cream and letting it ferment, it’s not a practical quick substitute. Stick to readily available alternatives mentioned earlier.
How can I make a buttermilk substitute if I only have powdered milk?
Reconstitute the powdered milk according to package directions using water, then add 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5-10 minutes to curdle.
Will the substitute work the same as real buttermilk in every recipe?
While substitutes provide a similar effect, they might not perfectly replicate the complexity of real buttermilk. Results can vary slightly depending on the recipe. In most cases, the difference is negligible.
Can I use a buttermilk substitute in place of buttermilk to tenderize meat?
Yes! Buttermilk substitutes work effectively as marinades for tenderizing meat, particularly chicken. The acidity breaks down muscle fibers, resulting in a more tender and juicy final product.
How long will a buttermilk substitute last in the refrigerator?
Buttermilk substitutes made with milk and acid should be used immediately for best results. Substitutes made with yogurt or sour cream should be used within 24 hours.
What happens if I add baking soda to milk without acid?
Adding baking soda to plain milk won’t create the same leavening effect as when used with buttermilk. The acid is necessary for the reaction that produces carbon dioxide, the gas that makes baked goods rise.
Can I freeze buttermilk substitutes?
Freezing is generally not recommended for buttermilk substitutes made with milk and acid or yogurt, as it can affect the texture and consistency upon thawing.
Is buttermilk powder a good substitute for fresh buttermilk?
Buttermilk powder is a convenient and shelf-stable option, but some find the flavor slightly less complex than fresh buttermilk or other substitutes. It works well in most baking recipes, especially where precise measurements are critical.