Out of Buttermilk, one case
Buttermilk substitute measurements
5 options, ranked, with the exact amount
Use 1/4 cup buttermilk
Same amount as the buttermilk
¼ cup milk + ¾ tsp vinegar
For buttermilk measurements, use 1:1 ratio with these conversions: ¼ cup = ¼ cup milk + ¾ tsp vinegar, ½ cup = ½ cup milk + 1 ½ tsp vinegar, 1 cup = 1 cup milk + 1 tbsp vinegar.
- Verdict —
- Works
- Best for —
- small recipes
One casethe full buttermilk card
Every option, one card
Ranked| # | Substitute | Instead of buttermilk | Verdict |
|---|---|---|---|
| 1 | 1/4 cup buttermilksmall recipes | Same amount¼ cup milk + ¾ tsp vinegarWorks | Works |
| 2 | 1/2 cup buttermilkmedium recipes | Same amount½ cup milk + 1 ½ tsp vinegarWorks | Works |
| 3 | 1 cup buttermilkstandard recipes | Same amount1 cup milk + 1 tbsp vinegarWorks | Works |
| 4 | 2 cups buttermilklarge recipes | Same amount2 cups milk + 2 tbsp vinegarWorks | Works |
| 5 | 3/4 cup buttermilkmedium-large recipes | Same amount¾ cup milk + 2 ¼ tsp vinegarWorks | Works |
1/4 cup buttermilk
similar taste and texture
For ¼ cup buttermilk, use ¼ cup milk with ¾ teaspoon vinegar. Good for small amounts in recipes like muffins or small batches of pancakes.
- Best for
- small recipes, muffins, small batches, ¼ cup measurements, most buttermilk recipes
Mix ¼ cup milk with ¾ teaspoon white vinegar per ¼ cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
1/2 cup buttermilk
similar taste and texture
For ½ cup buttermilk, use ½ cup milk with 1 ½ teaspoons vinegar. Good for medium amounts in recipes like biscuits or small cakes.
- Best for
- medium recipes, biscuits, small cakes, ½ cup measurements, most buttermilk recipes
Mix ½ cup milk with 1 ½ teaspoons white vinegar per ½ cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
1 cup buttermilk
similar taste and texture
For 1 cup buttermilk, use 1 cup milk with 1 tablespoon vinegar. Good for standard amounts in recipes like cakes or large batches of pancakes.
- Best for
- standard recipes, cakes, large batches, 1 cup measurements, most buttermilk recipes
Mix 1 cup milk with 1 tablespoon white vinegar per 1 cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
2 cups buttermilk
similar taste and texture
For 2 cups buttermilk, use 2 cups milk with 2 tablespoons vinegar. Good for large amounts in recipes like large cakes or multiple batches.
- Best for
- large recipes, large cakes, multiple batches, 2 cup measurements, most buttermilk recipes
Mix 2 cups milk with 2 tablespoons white vinegar per 2 cups of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
3/4 cup buttermilk
similar taste and texture
For ¾ cup buttermilk, use ¾ cup milk with 2 ¼ teaspoons vinegar. Good for medium-large amounts in recipes like large muffins or medium cakes.
- Best for
- medium-large recipes, large muffins, medium cakes, ¾ cup measurements, most buttermilk recipes
Mix ¾ cup milk with 2 ¼ teaspoons white vinegar per ¾ cup of buttermilk. Let sit for 5-10 minutes until it curdles. Use whole milk for best results.
How it behaves in this recipe
When using buttermilk substitute measurements, the goal is to maintain the exact volume while providing the correct acidity ratio. The recommended measurements work because they maintain the 1:1 volume ratio while providing the proper acid-to-milk ratio for authentic buttermilk functionality.
Tips for substituting buttermilk
8 tips- For ¼ cup buttermilk, use ¼ cup milk + ¾ tsp vinegar for small recipes
- When making ½ cup buttermilk, use ½ cup milk + 1 ½ tsp vinegar for medium recipes
- For 1 cup buttermilk, use 1 cup milk + 1 tbsp vinegar for standard recipes
- In 2 cups buttermilk, use 2 cups milk + 2 tbsp vinegar for large recipes
- For ¾ cup buttermilk, use ¾ cup milk + 2 ¼ tsp vinegar for medium-large recipes
- When measuring buttermilk substitutes, always use the same total volume
- For buttermilk substitutes, let the mixture sit for 5-10 minutes before using
- In buttermilk substitutes, use whole milk for best texture and flavor
Notes on buttermilk
- For ¼ cup buttermilk: Use ¼ cup milk + ¾ tsp vinegar
- For ½ cup buttermilk: Use ½ cup milk + 1 ½ tsp vinegar
- For 1 cup buttermilk: Use 1 cup milk + 1 tbsp vinegar
- For 2 cups buttermilk: Use 2 cups milk + 2 tbsp vinegar
- For ¾ cup buttermilk: Use ¾ cup milk + 2 ¼ tsp vinegar
Questions
5 questionsHow much milk and vinegar for 1 cup buttermilk?
For 1 cup buttermilk, use 1 cup milk + 1 tablespoon white vinegar. Let sit for 5-10 minutes until it curdles.
What's the ratio for ½ cup buttermilk substitute?
For ½ cup buttermilk, use ½ cup milk + 1 ½ teaspoons white vinegar. Let sit for 5-10 minutes until it curdles.
How do I make ¼ cup buttermilk substitute?
For ¼ cup buttermilk, use ¼ cup milk + ¾ teaspoon white vinegar. Let sit for 5-10 minutes until it curdles.
What's the measurement for 2 cups buttermilk substitute?
For 2 cups buttermilk, use 2 cups milk + 2 tablespoons white vinegar. Let sit for 5-10 minutes until it curdles.
How much vinegar for ¾ cup buttermilk?
For ¾ cup buttermilk, use ¾ cup milk + 2 ¼ teaspoons white vinegar. Let sit for 5-10 minutes until it curdles.