Out of Lemon juice, one case
Lemon juice substitute for buttermilk
4 options, ranked, with the exact amount
Use Lime juice + milk
1 tbsp lime juice + 1 cup milk
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.
- Verdict —
- Works
- Best for —
- Making buttermilk substitute
One casethe full lemon juice card
Every option, one card
Ranked| # | Substitute | Instead of lemon juice | Verdict |
|---|---|---|---|
| 1 | Lime juice + milkMaking buttermilk substitute | 1 tbsp lime juice + 1 cup milkWorks | Works |
| 2 | White wine vinegar + milkWhen you want buttermilk without citrus taste | 1 tbsp white wine vinegar + 1 cup milkTweak it | Tweak it |
| 3 | Apple cider vinegar + milkFall-inspired baked goods | 1 tbsp apple cider vinegar + 1 cup milkTweak it | Tweak it |
| 4 | Citric acid + milkWhen you want buttermilk without any flavor impact | ¼ tsp citric acid + 1 cup milkTweak it | Tweak it |
Lime juice + milk
similar taste and texture
Similar acidity to lemon juice for buttermilk
- Best for
- Making buttermilk substitute, Baking recipes, Pancakes and waffles, Biscuits
Let sit for 5-10 minutes to thicken. Slightly sweeter than lemon.
White wine vinegar + milk
different taste, similar texture
Clean acidity without citrus flavor
- 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.
Apple cider vinegar + milk
different taste, similar texture
Mild acidity with fruity notes
- Best for
- Fall-inspired baked goods, Spice cakes, Pumpkin bread
Let sit for 5-10 minutes to thicken. Slightly sweeter than lemon.
Citric acid + milk
different taste, similar texture
Pure acidity without flavor
- 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 good for baking recipes that call for buttermilk but you don't have any on hand.
Tips for substituting lemon juice
6 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
Questions
5 questionsHow 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.