Substituting Buttermilk with Lemon Juice + Milk
Substitution Amounts
Best Uses
Effects on Your Baking
Flavor Impact
The tangy flavor of buttermilk will still be present but may be a little milder. Store-bought buttermilk has a slightly more developed tang due to fermentation, while this substitute relies on the quick acidity from lemon juice or vinegar.
Texture Changes
Lemon juice and milk does a great job of copying buttermilk’s acidity, so it will still create a soft and tender texture by reacting with baking soda or baking powder. However, homemade buttermilk is slightly thinner than store-bought buttermilk, which may make your batter a bit looser and alter the final texture slightly.
Structural Effects
Since buttermilk helps with leavening, this substitution still works well in recipes that rely on acidity to create a good rise (like cakes, muffins, and pancakes). However, the thinner consistency means some batters might spread more than expected.
Nutrition Facts
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