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Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 203,170 times. You’re staring at a recipe that calls for buttermilk. Lucky for you, you have a simple solution available to you as a substitute. This substitute, which uses vinegar and milk, isn’t ideal for a recipe where buttermilk is the star, such as buttermilk pie.
Add the vinegar to 1-cup measuring cup. 5 tablespoons of white vinegar in a measuring cup. Buttermilk is actually a soured form of milk. You’re achieving the same effect at home by adding acid to the milk. The acid curdles the milk slightly, thickening it. The acid is also what helps the baked goods to rise through a chemical reaction. In place of the white vinegar, you can substitute lemon juice.