Substituting Buttermilk with White Vinegar + Milk
You will need:
Nutrition Facts
Best Uses
Effects on Your Baking
Flavor Impact
White vinegar is more neutral than lemon juice, another common substitution for buttermilk, so the tangy flavor will be slightly less pronounced compared to real buttermilk. It will still provide enough acidity for proper leavening, but it may lack a little of the depth that fermented buttermilk has.
Texture Changes
This substitution closely mimics buttermilk’s acidity, so it will still help create a soft, tender crumb in cakes, muffins, and breads. However, store-bought buttermilk is thicker, while this homemade version is slightly thinner, which may make batters a bit looser.
Structural Effects
The acid in vinegar reacts with baking soda or baking powder, ensuring a good rise and fluffy texture. Since this mixture is thinner than real buttermilk, some baked goods (like biscuits) may spread a little more than expected.
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