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Substitutes for Buttermilk

Common substitutes for buttermilk are Sour Cream, Cream Of Tartar, and Greek Yogurt, with ratios below.

AcidTenderizerMoistureFlavor Carrier

Substitutes (3)

  • Sour Cream

    Okay with tweaks

    3/4:1

    BakingSauteingSlow CookRaw Cold

  • Greek Yogurt

    Okay with tweaks

    3/4:1

    BakingSauteingSlow CookSteamingRaw ColdDrinks

FAQ

What else is Buttermilk known as?

Buttermilk is known as cultured milk, sour milk, acidified milk, buttermilk powder, milk buttermilk, and churned milk.

What does Buttermilk taste like?

Buttermilk is moderate on acidity, light on sweetness, light on saltiness, light on umami, and light on fat richness.

What is the texture like raw?
  • Thick, pourable liquid with a slight cling to the spoon.
  • Smoother than milk, with visible faint clumps in some batches.
What is the texture like cooked?
  • Curdles into soft flecks if boiled or overheated.
  • Stays smooth if kept below a simmer in batters and sauces.
How is Buttermilk used in recipes?

Buttermilk is reacts with baking soda to lift pancakes, biscuits, and cakes, and tenderizes crumb through its acidity. Use as a marinade base for chicken to soften texture before frying or grilling. Keep off high heat to avoid curdling. Store refrigerated and shake before use; pairs well with cornmeal, herbs, and citrus.

Does water content matter?

Buttermilk has high water content. Adds moisture; can thin batters or release liquid when heated.

Is Buttermilk sensitive to heat?

Yes. Buttermilk can break, curdle, or scorch if overheated.

Cooking methods

Works well

  • Baking

    Reacts with baking soda for lift and tang in pancakes, biscuits, and cakes. Tenderizes gluten for a softer crumb.

  • Sauteing

    Used to finish or deglaze light sauces off heat. Can curdle if boiled hard in the pan.

  • Slow Cook

    Marinates meat before slow cooking to tenderize. Add near the end to avoid curdling from long heat exposure.

  • Raw Cold

    Drunk cold or used in cold dressings and dips. Thick, tangy, and pourable straight from the carton.

  • Drinks

    Sipped cold on its own or blended into smoothies and lassi-style drinks for tang and body.

Methods to avoid (3)
  • Frying

    Common as a soak or dredge base for fried chicken, not fried on its own. Adds tang under the crust.

  • Grilling

    Used as a marinade before grilling, not applied during cooking. Helps tenderize meat and poultry.

  • Steaming

    Rarely steamed directly. Curdles and separates under sustained moist heat.