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Lemon Juice Substitute for Buttermilk

Lime Juice + Milk

1 tbsp lime juice + 1 cup milk

Best for Making buttermilk substitute

Close match

To make buttermilk with lemon juice substitutes, mix 1 tablespoon of your chosen substitute with 1 cup of milk and let it sit for 5-10 minutes. Use lime juice, white wine vinegar, or apple cider vinegar as alternatives.

Compare all 7 lemon juice substitutes

Learn how to use lemon juice substitutes to make buttermilk. Discover the perfect ratios and techniques for creating homemade buttermilk alternatives.

Other lemon juice substitutes

Ranked, with the exact amount to use

Substitutes for Lemon Juice

  1. 2White Wine Vinegar + Milk

    Different taste

    1 tbsp white wine vinegar + 1 cup milk

    Clean acidity without citrus flavor

    What changes
    Best for
    When you want buttermilk without citrus taste, Neutral-flavored baked goods, Classic buttermilk recipes

    Let sit for 5-10 minutes to thicken. No citrus flavor.

  2. 3Apple Cider Vinegar + Milk

    Different taste

    1 tbsp apple cider vinegar + 1 cup milk

    Mild acidity with fruity notes

    What changes
    Best for
    Fall-inspired baked goods, Spice cakes, Pumpkin bread

    Let sit for 5-10 minutes to thicken. Slightly sweeter than lemon.

  3. 4Citric Acid + Milk

    Different taste

    ¼ tsp citric acid + 1 cup milk

    Pure acidity without flavor

    What changes
    Best for
    When you want buttermilk without any flavor impact, Delicate baked goods, White cakes

    Let sit for 5-10 minutes to thicken. No flavor impact.

How it behaves in this recipe

Making buttermilk with lemon juice substitutes works because the acid curdles the milk, creating the thick, tangy consistency of buttermilk. This is perfect for baking recipes that call for buttermilk but you don't have any on hand.

Cooking tips

  • The acid in lemon juice (or substitutes) curdles the milk, creating buttermilk
  • Let the mixture sit for 5-10 minutes to thicken properly
  • Use whole milk for the best results, but any milk will work
  • The mixture should thicken and have a slightly tangy taste
  • Use immediately after it thickens for best results
  • This method works for both dairy and plant-based milks

Notes on lemon juice

  • Use store-bought buttermilk if available
  • Use yogurt thinned with milk for a similar effect
  • Use sour cream thinned with milk
  • Use kefir as a ready-made buttermilk substitute

Frequently asked questions

How do I make buttermilk with lemon juice substitutes?

Mix 1 tablespoon of your chosen substitute (lime juice, vinegar, or citric acid) with 1 cup of milk and let it sit for 5-10 minutes. The acid will curdle the milk, creating a buttermilk-like consistency.

Can I use any milk to make buttermilk?

Yes, you can use any type of milk - whole, 2%, skim, or even plant-based milks like almond or soy milk. Whole milk will give you the creamiest results.

How long should I let the mixture sit?

Let the mixture sit for 5-10 minutes to allow the acid to curdle the milk and create the buttermilk consistency. You'll know it's ready when it thickens slightly and has a tangy taste.

Will the substitute affect the taste of my baked goods?

In most baked goods, the flavor difference is minimal. Lime juice will add a slight citrus note, while vinegar will be neutral. Citric acid won't add any flavor at all.

Can I make this ahead of time?

Yes, you can make buttermilk substitute ahead of time and store it in the refrigerator for up to a week. Just give it a stir before using as it may separate slightly.

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