Use yogurt instead of buttermilk at 1:1 (thin with a little water if very thick). Buttermilk and yogurt 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 Yogurt: equivalence table
The table below scales the ratio — 1:1 (thin with a little water if very thick) — 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 | Yogurt | Water (if very thick) |
|---|---|---|
| 1/4 cup | 1/4 cup | 1 tsp |
| 1/2 cup | 1/2 cup | 2 tsp |
| 1 cup | 1 cup | 1 tbsp |
| 2 cups | 2 cups | 2 tbsp |
| 3 cups | 3 cups | 3 tbsp |
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 yogurt instead of buttermilk
Yogurt is the closest substitute for buttermilk, because it is thick, tangy and acidic in the same way. The main difference is the thickness: yogurt, especially Greek yogurt, is thicker than buttermilk, so a batter made with yogurt may be a little stiffer, and a dressing made with yogurt may be thicker. The flavour is very similar, because both are cultured and tangy, and the acid activates the baking soda in exactly the same way, so the rise and the tenderness are the same. In a marinade, yogurt works just as well as buttermilk, because the acid tenderises the meat in the same way, and the thickness helps the marinade cling to the chicken. In a dressing, yogurt gives a thicker, creamier result, which many people prefer. The only real change is that yogurt is richer, because it has more fat and protein, so the bake stays moist for longer.
When not to substitute buttermilk with yogurt
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 yogurt in real recipes
1. Buttermilk pancakes with yogurt
A stack of pancakes for four needs a cup of buttermilk, so use a cup of plain yogurt, thinned with a tablespoon of water if it is very thick. The yogurt gives the pancakes the same tang and the same lift, because its acid activates the baking powder, and the pancakes turn out moist and tender. Whisk the yogurt and water together until smooth, pour the mixture into the batter exactly where the buttermilk would have gone, and cook the pancakes over a medium heat.
2. A yogurt marinade for fried chicken
A fried chicken marinade for four needs a cup of buttermilk, so use a cup of plain yogurt instead. The yogurt tenderises the chicken in the same way as buttermilk, because the acid breaks down the proteins, and its thickness helps the marinade cling to the chicken better than buttermilk does. Marinate the chicken for at least an hour, or overnight for the best result, and turn it halfway through to coat it evenly.
3. A ranch dressing made with yogurt
A ranch dressing for a salad needs a cup of buttermilk, so use a cup of plain yogurt, thinned with a tablespoon of water. The yogurt gives the dressing a thicker, creamier texture than buttermilk, which many people prefer, and the tang is the same. Whisk the yogurt with the herbs and seasonings, taste it, and add a little more water if the dressing is too thick to pour.
How to make the swap
Measure the yogurt cup for cup, exactly as you would the buttermilk, and stir it into the recipe in the same place. If the yogurt is very thick, such as Greek yogurt, thin it with a little water first: a tablespoon of water per cup of yogurt is usually enough, whisked together until the mixture pours like buttermilk. Use plain, unsweetened yogurt, because flavoured or sweetened yogurt adds sugar and flavour the recipe did not ask for. For a biscuit or a scone, use the yogurt cold, straight from the fridge, so the butter stays cold in the dough. For a marinade, the thickness is an advantage, because the yogurt clings to the meat better than buttermilk does.
Common mistakes
The most common mistake is using flavoured or sweetened yogurt, which adds sugar and flavour the recipe did not ask for and can make a savoury dish taste odd. Use plain, unsweetened yogurt. The second mistake is using very thick Greek yogurt without thinning it, which makes the batter too stiff and the bake too dense. Thin it with a little water first. The third mistake is heating yogurt too quickly in a sauce, which makes it split and turn grainy; keep the heat low and stir constantly. Finally, do not use yogurt in a recipe where the thinness of buttermilk matters, such as a light batter, because yogurt is thicker and the batter will be heavier.
Frequently asked questions
Can I substitute yogurt for buttermilk 1:1?
Yes, yogurt replaces buttermilk cup for cup, with no other change needed. If the yogurt is very thick, such as Greek yogurt, thin it with a little water first: a tablespoon of water per cup of yogurt is usually enough. Use plain, unsweetened yogurt, because flavoured yogurt adds sugar and flavour the recipe did not ask for.
Is yogurt thicker than buttermilk?
Yes, usually. Yogurt, especially Greek yogurt, is thicker than buttermilk, so a batter made with yogurt may be a little stiffer, and a dressing made with yogurt may be thicker. Thin the yogurt with a little water if the recipe needs a thinner liquid, and the result will be very close to buttermilk.
Does yogurt activate baking soda like buttermilk?
Yes. Yogurt is acidic, just like buttermilk, so it activates baking soda in exactly the same way, giving the bake its rise and its tender crumb. The acid in yogurt is what makes it such a good substitute, and the bake will rise just as well as it would with buttermilk.
Can I use flavoured yogurt instead of buttermilk?
It is better not to. Flavoured or sweetened yogurt adds sugar and flavour the recipe did not ask for, which can make a savoury dish taste odd and a cake too sweet. Use plain, unsweetened yogurt, and add your own flavourings separately, so you control the taste.
Can I use yogurt in a buttermilk marinade?
Yes, and it works very well. The acid in yogurt tenderises the meat in the same way as buttermilk, and its thickness helps the marinade cling to the chicken better than buttermilk does. Marinate the meat for at least an hour, or overnight for the best result, and turn it halfway through to coat it evenly.