Great Substitutes for Buttermilk

While curd was traditionally a by-product of making butter, in modern times curd is made by adding lactic acid bacteria to milk, causing it to ferment.
It has a tangy flavor and a thicker texture than milk, and is commonly used to make biscuits, waffles, pancakes, muffins, and muffins.
Buttermilk gives baked goods a light, moist and soft texture. Its acidity activates the baking soda in recipes and acts as a lifting agent.
However, many people do not keep it on hand, and others do not use it due to dietary restrictions.
Surprisingly enough, you can make buttermilk substitutes — whether derived from dairy or non-dairy products — using ingredients you probably have on hand.
1. Milk and Vinegar
Adding vinegar to milk gives it an acidity similar to that of curd. You can use different types of vinegar, such as apple juice or distilled white vinegar, but the latter has a more neutral flavor.
You can use any type of milk as well, but if your recipe calls for a specific type of curd – such as low-fat – it may be best to use a similar type of milk to make a substitute.
To make 1 cup of curd substitute, add 1 tablespoon (15 ml) of vinegar to a liquid measuring cup. Then add the milk to the 1 cup (237 ml) line and stir. If you measure the milk separately, you will need a little – or not quite full (about 222ml) cup.
Although many sources recommend letting the mixture sit for 5-10 minutes before adding it to your recipe, experts suggest that this is not necessary.
2. Milk and lemon juice
Lemon juice is an acid that you can use in place of vinegar to make curd.
To make 1 cup of yogurt replacement, add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then add the milk to the 1 cup (237 ml) line and stir.
You can use fresh lemon juice or bottled lemon juice. However, the bottled types usually contain preservatives, such as sodium benzoate and sodium sulfite. Sulfites may trigger asthma symptoms in some people.

3. Milk and Cream of Tartar
Another acidic substance that can be combined with milk to make a buttermilk substitute is cream of tartar, known chemically as potassium bitartrate.
This fine white powder is a by-product of winemaking and has a neutral flavor.
To make a buttermilk substitute, use 1 3/4 teaspoon (5 grams) of cream of tartar for every 1 cup (237 ml) of milk.
Cream of tartar tends to clump when stirred directly into the milk. Therefore, it is best to mix cream of tartar with other dry ingredients in your recipe, and then add milk.
Alternately, you can whisk the cream of tartar with 2 tablespoons (30 ml) of milk, then add this mixture to the rest of the milk to avoid clumping.
4. Lactose-free milk and acid
Curd contains less lactose than regular milk, so people who are lactose intolerant may find that they can tolerate it.
However, if you have a very low lactose tolerance, you can make a buttermilk substitute with lactose-free milk — although it may taste a bit on the sweet side (4).
Simply add 1 tablespoon (15 ml) of lemon juice or vinegar into a liquid measuring cup. Then add the lactose-free milk to the 1 cup (237 ml) line and stir.
5. Sour cream and water or milk
Sour cream is made using lactic acid bacteria to ferment the cream, giving it a tangy, curd-like flavor.
However, sour cream is thicker than curd, so it is best to dilute it with water or milk when making a buttermilk substitute.

To replace 1 cup (237 ml) of curd in a recipe, mix 3/4 cup (172 grams) of sour cream with 1/4 cup (59 ml) of water or milk and whisk until smooth.
6. Plain yogurt and water or milk
The tangy, citrusy flavor and composition of the yogurt are similar to curd, so plain yogurt is a good alternative.
You can substitute a cup of yogurt for plain yogurt, but it may be best to dilute the yogurt with water or milk, especially for recipes that make a thin mixture, such as cake.
To make 1 cup (237 ml) of buttermilk substitute, mix 3/4 cup (163 ml) of yogurt with 1/4 cup (59 ml) of water or milk and whisk until smooth.
7. Plain kefir
Unflavored kefir is a drink with fermented milk, similar in taste and taste to sour milk.
You can use regular kefir to replace a glass of milk. Therefore, if your recipe calls for 1 cup of curd, substitute 1 cup (237 ml) of kefir.
Although kefir contains a wide range of beneficial bacteria and microbes other than curd, heating it will kill many microbes.
8. Milk powder and water
You can buy powdered dried curd and return it to a liquid state by adding water according to the instructions on the package.
One popular brand recommends combining 1/4 cup (30 grams) of powdered milk with 1 cup (237 ml) of water to make 1 cup (237 ml) of curd.
If you are using powdered milk for baking, it may be best to mix the curd powder with the other dry ingredients, then add water at the point where you would normally add the liquid buttermilk.