How Do I Make a Buttermilk Substitute Using Vinegar?

You can make a quick buttermilk substitute by combining 1 tablespoon of white vinegar with 1 cup of milk.

Stir the vinegar into the milk and let it stand for 5 to 10 minutes. The milk may look slightly thickened or curdled. This is normal and means the acid has begun to react with the milk.

Use the mixture in baking recipes that call for buttermilk, such as pancakes, biscuits, muffins, cakes, and quick breads. It may not have exactly the same flavor or thickness as cultured buttermilk, but it can provide the acidity needed to help activate baking soda.

How do I make a buttermilk substitute using vinegar?

Add 1 tablespoon of white vinegar to 1 cup of milk. Stir and let the mixture sit for 5 to 10 minutes, then use it in a recipe that calls for buttermilk.

Can I use this substitute in baking?

Yes. Milk soured with vinegar is most useful in pancakes, biscuits, muffins, cakes, quick breads, and other recipes where buttermilk provides acidity and moisture.

Can I make a vegan buttermilk substitute with vinegar?

Yes. Replace the dairy milk with 1 cup of unsweetened, unflavored plant-based milk. Soy milk is often the most reliable option because it tends to thicken more visibly.

Does vinegar and milk make real buttermilk?

No. It is a quick substitute made by acidifying milk. Traditional buttermilk is cultured and may have a different flavor, thickness, and composition.