18 Substitutes for Buttermilk Potential Side Effects

18 Substitutes for Buttermilk

The simplest buttermilk alternative is plain kefir, a sour, drinkable yogurt commonly used in smoothies.

True buttermilk has a distinct taste and richness. It is wonderful in sauces, marinades, pancakes, waffles, mashed potatoes, etc.

Whole milk is better than low-fat for milk replacements. If you need a substitute, here are some suggestions.

Possible downsides of buttermilk

Buttermilk may have downsides such as high salt content and potential allergic reactions in certain individuals.

These are possible side effects of buttermilk:

  1. High in sodium
  2. High-sodium diets are associated with high blood pressure, heart disease, and damage to organs like the brain, kidneys, and blood vessels.
  3. Allergic reactions
  4. Those with lactose intolerance may experience allergic reactions to buttermilk.
  5. Symptoms can include diarrhea, gas, upset stomach, wheezing, vomiting, hives, and anaphylaxis (severe allergic reaction) in those with a milk allergy.

18 buttermilk substitutes

  1. Acidified milk
  2. Adding acid to milk, such as lemon juice or vinegar, will give it a tangy taste and thicken it.
  3. Vinegar-infused milk can be used in cakes and pancakes, and apple cider vinegar can be used as a substitute when only a small amount of buttermilk is needed.
  4. To make 1 cup of acidified milk, combine 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it rest for 5 to 10 minutes before using.
  5. If you don’t have vinegar or lemon juice, cream of tartar can be used instead.
  6. Nondairy milk can be used as well, just make sure it has the desired thickness for your recipe.
  7. Plain yogurt or sour cream with water or milk
  8. Yogurt and sour cream can be used to replace buttermilk. Whisk them together with water or milk until you get the desired consistency.
  9. Heavy cream plus vinegar
  10. Mixing vinegar with heavy cream adds flavor and texture to baked and fried savory dishes.
  11. If you don’t like the flavor of vinegar, you can substitute it with lemon juice.
  12. Kefir
  13. Plain kefir, a sour, drinkable yogurt, is a straightforward buttermilk substitute commonly used in smoothies.
  14. Use it in a 1:1 ratio when a recipe calls for buttermilk. It has a similar texture and works well in baking and biscuit recipes.
  15. Tofu
  16. Blend 1/4 cup of silken tofu, 1 teaspoon of salt, 1 tablespoon of vinegar or lemon juice, and 1/2 cup of water to make 1 cup of buttermilk substitute.
  17. Add water tablespoon by tablespoon (up to 3 tablespoons) and blend until smooth. Let it rest for 10 minutes before using.
  18. Homemade nut cream
  19. Soak raw, unsalted nuts in water for 1 hour, then blend them with 1 cup of water and 2 tablespoons of lemon juice or vinegar for every cup of nuts.
  20. Whole or 2 percent milk
  21. Regular milk can be used as a quick fix substitute for buttermilk, although there may be some flavor and texture differences.
  22. Buttermilk powder
  23. Powdered buttermilk can be used as a substitute in recipes. Follow the instructions on the powder box to use it in different cooking styles.
  24. Milk powder
  25. Combine 1/4 cup of milk powder with 1 cup of water to make a buttermilk powder substitute. This combination can also be used in soups.
  26. If you don’t have milk powder, you can substitute it with 1 cup of water, 1/3 cup of dry milk powder, and 1 tablespoon of lemon juice or vinegar.
  27. Applesauce
  28. Use an equal amount of applesauce as a substitute for buttermilk. In most cases, no additional adjustments are necessary.
  29. Soy or almond milk with lemon juice or vinegar
  30. Fill a measuring cup halfway with lemon juice or white vinegar, then fill the rest with soy or almond milk.
  31. Stir, let it sit, and then use it as a one-to-one substitute. The flavor won’t be exactly the same, but it’s close enough for baking.
  32. Rice or oat milk
  33. Rice and oat milk have neutral flavors that won’t interfere with the taste of your food.
  34. Unsweetened rice milk is less creamy, so if you need a rich creaminess, go for other options.
  35. Coconut milk
  36. Coconut products will add a distinct flavor to your recipe.
  37. If you only have coconut cream, you can use it as a replacement by diluting it or adding 15 mL of vinegar or lemon juice per cup of liquid as the acid component.
  38. This option is vegan and paleo-friendly.
  39. Lactose-free milk and vinegar or lemon juice
  40. Lactose-free milk may have a slightly sweet taste.
  41. Combine 1 tablespoon of lemon juice or vinegar with 1 cup of lactose-free milk.
  42. Milk with ranch dressing
  43. This combination is great for making savory foods like fried chicken, pickles, or zucchini.
  44. Ranch flavors complement milk and fried dishes well.
  45. Combine 3/4 cup of milk with 1/4 cup of ranch dressing.
  46. If you don’t like the flavor, add more milk, less ranch dressing, and a dash of lemon juice. Ranch dressing is widely available and an inexpensive option.
  47. Cream cheese
  48. Cream cheese is a good option for making cake frosting with buttermilk powder.
  49. Combine 3 ounces of softened cream cheese, 1/2 teaspoon of vanilla, 1/4 cup of melted margarine, and 1 cup of powdered sugar.
  50. Whey
  51. While not visually similar to buttermilk, whey has the same flavor and nutrients.
  52. Pour 1 cup of milk into a jar, add 1 tablespoon of lemon juice or vinegar, and let it stand for 30 minutes after stirring. It’s now ready to use.
  53. An alternative method is to boil the milk, add lemon or vinegar to it, let it separate, and use the remaining cottage cheese.
  54. Frozen buttermilk
  55. If you have extra buttermilk, consider freezing it.
  56. Freeze 1 to 2 tablespoons of buttermilk in an ice tray until firm, then store the cubes in a sealable plastic bag in the freezer.
  57. When you need buttermilk, thaw a cube or two.
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