Use milk and vinegar instead of buttermilk at 1 tbsp white vinegar per cup of milk, rested 5 minutes. Buttermilk and milk and vinegar do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
Buttermilk to Milk and vinegar: equivalence table
The table below scales the ratio — 1 tbsp white vinegar per cup of milk, rested 5 minutes — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| Buttermilk needed | Milk | White vinegar | Rest |
|---|---|---|---|
| 1/4 cup | 1/4 cup | 3/4 tsp | 5 minutes |
| 1/2 cup | 1/2 cup | 1 1/2 tsp | 5 minutes |
| 1 cup | 1 cup | 1 tbsp | 5 minutes |
| 2 cups | 2 cups | 2 tbsp | 5 minutes |
| 3 cups | 3 cups | 3 tbsp | 5 minutes |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of buttermilk the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use milk and vinegar instead of buttermilk
Milk soured with white vinegar behaves almost exactly like buttermilk in baking, because the acid does the same work: it activates the baking soda, tenderises the crumb and adds a tang. The main difference is the flavour: vinegar adds no citrus note, so the result tastes cleaner than the lemon juice version, which suits a plain biscuit or a chocolate cake. The texture is also slightly different: soured milk is thinner than cultured buttermilk, which is thick and creamy, so a batter made with soured milk may be a little thinner. The rise is the same, because the acid activates the baking soda in exactly the same way, and the crumb is just as tender. In a dressing or a marinade, the difference is bigger, because real buttermilk is thicker and richer, while soured milk is thin and sharp.
When not to substitute buttermilk with milk and vinegar
Do not use plain milk — without acid, baking soda will not activate and the bake can taste soapy. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. Buttermilk does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where buttermilk is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where buttermilk is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the buttermilk would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
The acid in buttermilk activates baking soda and tenderises crumb; any acidic milk works the same way. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: buttermilk to milk and vinegar in real recipes
1. A chocolate cake that needs buttermilk
A chocolate cake needs a cup of buttermilk, so stir a tablespoon of white vinegar into a cup of milk and leave it for five minutes. The vinegar version is better than the lemon juice version for a chocolate cake, because it adds no citrus note, and the acid activates the baking soda, giving the cake a deep colour and a tender crumb. Pour the soured milk into the batter exactly where the buttermilk would have gone, and bake the cake as usual.
2. A batch of buttermilk scones
A batch of scones needs two cups of buttermilk, so stir two tablespoons of white vinegar into two cups of cold milk and leave it in the fridge for five minutes. The cold soured milk keeps the butter cold in the dough, which is what makes the scones rise tall and flaky, so use milk straight from the fridge and work quickly. Cut the scones and bake them in a hot oven, and the acid in the milk will help them rise.
3. Buttermilk pancakes when the lemons have run out
A stack of pancakes for four needs a cup of buttermilk, and there is no lemon in the house, so stir a tablespoon of white vinegar into a cup of milk and leave it for five minutes. The milk thickens slightly and may curdle a little, which is normal. Pour the soured milk into the batter exactly where the buttermilk would have gone, and cook the pancakes over a medium heat. The vinegar adds no flavour of its own, so the pancakes taste clean and plain.
How to make the swap
Pour the milk into a measuring jug, stir in the white vinegar, and leave the jug on the counter for five minutes. The milk will thicken slightly and may curdle a little, which is normal and exactly what you want: the curdling shows that the acid is working. Use the soured milk straight away, before it separates too much, and stir it into the batter exactly where the buttermilk would have gone. Use white vinegar, not malt or balsamic, because those add colour and flavour the recipe did not ask for. Do not skip the resting time, because the acid needs a few minutes to work on the milk. For a biscuit or a scone, the soured milk should be cold, so use cold milk from the fridge and let it rest in the fridge rather than on the counter.
Common mistakes
The most common mistake is skipping the resting time and using the milk straight away, before the acid has had time to work. Rest it for five minutes, or the baking soda will not activate properly. The second mistake is using the wrong vinegar: malt vinegar adds colour and a strong flavour, and balsamic vinegar adds sweetness and colour, so use plain white vinegar. The third mistake is using too much vinegar, which makes the bake taste sharp and can make the crumb too tender; one tablespoon per cup is enough. Finally, do not use this swap in a recipe where the thickness of buttermilk matters, such as a ranch dressing, because soured milk is too thin and the dressing will be runny.
Frequently asked questions
How much vinegar do I add to milk to make buttermilk?
Add 1 tablespoon of white vinegar per cup of milk, and rest the mixture for 5 minutes. The milk thickens slightly and may curdle a little, which is normal and shows the acid is working. Use the soured milk straight away, before it separates too much, and stir it into the batter exactly where the buttermilk would have gone.
Can I use malt vinegar instead of white vinegar?
It is better not to. Malt vinegar adds colour and a strong, malty flavour that the recipe did not ask for, and it can darken a pale cake. Balsamic vinegar is worse, because it adds sweetness and a dark colour. Use plain white vinegar, which adds acid and nothing else, so the bake tastes clean.
Is vinegar or lemon juice better for soured milk?
Both work, and the choice depends on the recipe. Vinegar adds no flavour of its own, so it suits a plain biscuit or a chocolate cake, where a citrus note would be out of place. Lemon juice adds a faint citrus note, which suits a lemon cake or a pancake. The acid does the same work in both cases, so use whichever you have in the cupboard.
Why does the milk curdle when I add vinegar?
Because the acid in the vinegar makes the proteins in the milk clump together, which is exactly what happens when buttermilk is cultured. The curdling is normal and it shows the acid is working. Stir the soured milk before you use it, and do not worry about the small curds, because they disappear into the batter.
What happens if I use plain milk instead of buttermilk?
The bake will not rise properly, and it may taste soapy. Buttermilk is acidic, and the acid activates the baking soda; plain milk has no acid, so the baking soda stays unactivated and leaves a soapy taste. Always add an acid, such as vinegar or lemon juice, when you substitute for buttermilk in a recipe that uses baking soda.