How do I make a buttermilk substitute at home?

1 cup milk + 1 tbsp vinegar, rest 5 min. 1 cup milk + 1 tbsp lemon juice, rest 5 min. 3/4 cup yogurt + 1/4 cup water.

Substitute for Buttermilk

Q: Can I use milk and vinegar instead of buttermilk?

1 cup milk + 1 tbsp vinegar, rest 5 min. Buttermilk adds tang and activates leavening in baked goods. These work in pancakes, biscuits, and cakes.

Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice, give it a quick stir, and let it sit for 5 minutes. It will look slightly curdled and smell tangy. That is what you want. You can also do 3/4 cup plain yogurt thinned with 1/4 cup water.

Best Buttermilk Substitutes

1 cup milk + 1 tbsp vinegar, rest 5 min
1 cup milk + 1 tbsp lemon juice, rest 5 min
3/4 cup yogurt + 1/4 cup water

Buttermilk adds tang and activates leavening in baked goods. These work in pancakes, biscuits, and cakes.

Why it works

The acid from the vinegar or lemon curdles the proteins in the milk just enough to mimic buttermilk's thick, slightly lumpy texture. More importantly, that acidity reacts with baking soda in your recipe, which is what creates the bubbles and lift. Without the acid, the leavening won't activate properly.

Common mistakes

Not waiting the full 5 minutes. The milk needs time to curdle and thicken before it acts like buttermilk.
Using skim milk, which curdles fine but makes a thinner sub that can lead to flat pancakes.
Adding the vinegar directly to the batter instead of mixing it into the milk first.

Real examples

Buttermilk pancakes on a weekend morning: the milk-and-vinegar version works perfectly and you won't taste the difference.
Buttermilk biscuits: use the yogurt-water version since it's slightly thicker and gets you a richer, flakier result.