Ingredient substitution guide
Best substitutes for buttermilk
Best swap for buttermilk: Kefir, 1:1; naturally tangy and liquid; closest commercial swap.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Buttermilk?
The best swap for Buttermilk is Kefir, 1:1; naturally tangy and liquid; closest commercial swap. Another option is Milk plus Lemon Juice, 1 cup milk plus 1 tbsp lemon juice or white vinegar, rested 10 minutes. The standard kitchen answer for baking. The table below also lists Plain Yogurt and Sour Cream, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Kefir | 1:1; naturally tangy and liquid; closest commercial swap |
| Milk plus lemon juice | 1 cup milk plus 1 tbsp lemon juice or white vinegar, rested 10 minutes. The standard kitchen answer for baking |
| Plain yogurt | thin 3/4 cup yogurt with 1/4 cup milk to pouring consistency |
| Sour cream | thin with milk 3:1; richer, works in pancakes and biscuits |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Read the full guides:
Buying more? Storage times for buttermilk