61 Reviews of Substitute for Buttermilk

From: moramor

On Jun 9, 2005

Yes, my mom taught us this when we were kids. We baked a lot. This is perfect for quick breads like banana or zucchini, any muffin recipes or pancake type recipes that call for either sour milk or buttermilk. The vinegar and lemon work equally well. I think my mom taught us to let the mixture sit for about 20-30 min until we could see that the milk was curdling a bit, that's what you want. This is definitely for baking, not for fresh buttermilk dressings. I love buttermilk on fresh fruit..but I would never even consider this for something like that...only baking, in my opinion.

From: acerast

On Jun 3, 2005

I use this method also and sometimes vary the "acid" by using vinegar instead of lemon juice. My Grandmother taught me this trick years ago. This recipe is definately worth knowing, especially if you are like me and start cooking when the mood strikes rather than after checking the pantry. Thanks!!

From: Charishma Ramchandani

On Jun 3, 2005

This works like a charm! I have used it so many many many times and it has "ALWAYS" been a success Now, I don't even bother to look for the buttermilk. I make this and I am truly a satisfied chef

From: startnover

On Jun 3, 2005

I use vinegar instead also. It's great not to have to run to the store for one item but also because I only use buttermilk a cup here and a cup there for baking so when I use to buy it , it would always go bad before I could use it all!! This way is so much smarter, great tip to post!!!

From: Marg (CaymanDesigns)

On Jun 6, 2005

This combo has saved my neck a couple times! It works well in most baked goods that call for some buttermilk, even though I've found a few recipes that it doesn't work in. A good standby in a pinch!

From: ms_bold

On Jun 4, 2005

This is a great lifesaver for baking recipes that only call for a small amount of buttermilk. I wouldn't attempt a buttermilk salad dressing or other recipe that used a large quantity of buttermilk...I would want the real thing in those instances. However, this is a great tip for small uses. Thanks for posting.

From: ~Bliss~

On Jun 21, 2005

I prefer "real" buttermilk for things like buttermilk pie, but this works wonderfully when a recipe calls for 1/4 c., and I just refuse to buy a whole carton of buttermilk just to toss it out. I never thought of it as a "recipe". lol I've done this for centuries and it works!!

From: Shirl (J) 831

On May 7, 2006

I had to use this recipe this morning. I made belgian waffles and did not have any buttermilk. I let mine sit for 20-30 minutes PERFECT ! Thanks

From: ladypit

On Jun 5, 2005

I use this all the time for buttermilk in most recipes. Love it!

From: Stacky5

On Jun 6, 2005

Hey, I never knew about this! I really could have used this trick over the years...Thank you for posting this, KC!