Have you ever noticed how every wonderful cake recipe you discover asks for buttermilk? It’s not that odd. Buttermilk is the secret ingredient that can immediately convert your cake from mediocre to spectacular.

That being said, it’s not every day that you’ll have buttermilk on hand. These, like other dairy products, have a rather limited shelf life and are usually used in baking rather than being sipped as a beverage. But what happens when you don’t have any?

I’m Angie, a self-taught baker with over ten years of expertise, and I just launched my own little cake company. Since buttermilk is difficult to come by where I reside, I’ve long depended on replacements.

In this post, I’ll share with you all of the numerous buttermilk alternatives I’ve tried so you don’t have to.

Continue reading to see what they are!

What is Buttermilk?

Buttermilk, according to Southern Living, is still cultured milk. It is a byproduct of butter production. When the fat and milk solids in milk are removed and made into butter, the remaining tart liquid is what we call buttermilk.

Buttermilk has an unique fermented, somewhat sour flavor. It is white in color but has a thicker consistency than milk and a thinner consistency than yogurt.

What Does Buttermilk Do in Cakes?

Apart from adding a mild tangy taste to cakes, buttermilk’s acidity helps to break down gluten and make your cake or baked goods more delicate and soft. It also provides a lot of moisture to your cakes.

5 Buttermilk Replacements in Cakes

The good news is that buttermilk is not difficult to substitute. You may easily make your own alternative by following the steps outlined below!

1. Milk + Acid

When you look at the ingredients of buttermilk, you’ll see that it’s mostly acidic milk. You can simply make this using things you probably already have in your home.

Vinegar

This is my favorite alternative, and I use it practically every week since it is so simple!

To produce one cup of homemade buttermilk, combine one cup of milk with one tablespoon of vinegar and let aside for five minutes, or until the milk begins to curdle and split.

While distilled white vinegar is preferable since it does not change the color of your milk, I’ve used apple cider vinegar in the past with good results.

Cream of Tartar

If you’re a baker, you’re likely to have cream of tartar in your pantry.

Cream of tartar contains a significant amount of acid. When I make meringue, I typically add it to the egg whites to help it keep its structure.

Add roughly one and a half tablespoons of cream of tartar to each cup of buttermilk. Wait a few minutes, or until your milk thickens.

Lemon Juice

If you don’t have vinegar or cream of tartar, use lemon juice instead! If possible, use freshly squeezed juice. Lemon juice, like vinegar, is acidic enough to make milk sour.

A cup of milk and a spoonful of lemon juice are all you need. After your milk has curdled, combine the two and use.

2. Watered Down Sour Cream/Yogurt 

Although buttermilk is thicker than plain milk, it is on the watery side when compared to sour cream and yogurt. They are comparable in terms of component and acidity. Thus just diluting your sour cream or yogurt will provide an exact alternative for buttermilk.

To make a cup of buttermilk, combine a cup of sour cream or plain yogurt with a cup of water. You may also substitute milk for water for a little fuller taste.

3. Kefir

Kefir is a fermented yogurt-like drink made from dairy. It tastes sour and has a similar consistency to buttermilk, making it an excellent alternative.

To substitute kefir for buttermilk, just use the same quantity of kefir as buttermilk. Easy-peasy.

5. Plant-based Milk + Acid

If you are on a dairy-free or plant-based diet and cannot consume buttermilk, don’t panic; you can still produce your own plant-based buttermilk.

2 teaspoon vinegar. Mix it everything together and let it aside for at least five minutes before using. 14 cup plant-based yogurt, 4 cup nut or rice milk You will need three

FAQs

Here are some solutions to frequently asked buttermilk questions.

What does baking soda do to buttermilk?

Baking soda is a fundamental ingredient. When a base mixes with an acidic substance, such as buttermilk, a chemical reaction occurs, producing carbon dioxide. The air bubbles formed aid in the expansion of your baked products, making them more fluffy and voluminous.

Is sour cream or buttermilk better in a cake?

This is ultimately determined by the kind of cake you are preparing as well as your own preferences. Since it neutralizes the acidity of baking soda, buttermilk works best in a cake containing baking soda. Sour cream, on the other hand, has fat and will add moisture and suppleness to your cake.

Is buttermilk better than milk for baking?

Again, this is dependent on the recipe and your preferences. Cakes cooked with buttermilk are often moister and more tender.

Final Thoughts

Buttermilk adds moisture and flavor to baked products. But don’t worry if you don’t have any on hand; you can simply create your own, even if you’re vegan!

Have you tried any of these alternatives? Or do you have your own that I’m not aware of? If so, please leave a comment below and tell us what it is.

Angie’s Bio