What to use instead of 1 cup buttermilk
Stir and leave 5 to 10 minutes until slightly thickened.
Best for: Pancakes, muffins, cakes, biscuits
Whisk until smooth. Gives the closest thickness and flavour.
Best for: Quick breads, marinades, dressings
Whisk the cream of tartar into a few tablespoons of milk first so it doesn't clump.
Best for: Baking when you have no lemon or yogurt
Substituting dairy
Dairy brings fat, moisture and sometimes acidity to a recipe. Full-fat versions of a substitute behave most like the original, and adding a dairy swap to a hot sauce off the heat helps stop it from splitting. For dairy-free cooking, unsweetened soy and oat milk are the most versatile all-rounders.
Need more or less than 1 cup buttermilk? Scale the swap the same way as the original amount, or paste your recipe into the recipe converter to scale everything at once.
