The reason a lot of baking recipes use buttermilk has to do with the chemical reaction between baking soda and lactic acids. Remember making volcanoes in elementary school science class? The first time I saw that as a kid it seemed like magic: pour vinegar over baking soda and lots of bubbles pour out over the top of the vessel. Similarly (though not as dramatically) when baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help leaven and lighten whatever you’re making—real, grown-up, baking magic! What can you use instead of buttermilk? Any of these buttermilk alternatives will yield tender, flavorful baked goods:
Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using. This buttermilk replacement can also be replicated with non-dairy milks.
Whisk a bit of milk or water into plain, unsweetened yogurt until you get a buttermilk-like consistency. The proportion will depend on the thickness of your yogurt, but generally it’ll be around ¼ liquid with ¾ cup yogurt. (Only have Greek yogurt? You’ll need a little extra water to thin it out.)
Whisk together equal parts sour cream and water. This hack is particular good in pancakes and coffee cakes . (Another cool sour cream trick? Use it to stabilize whipped cream if you’re making it ahead of time.)
No tinkering needed for this one: substitute equal parts kefir for buttermilk in any recipe—just make sure it’s unsweetened, unflavored kefir. (Use any additional leftover kefir to make this lovely beet soup .)
Have some cream of tartar in the house from the last time you made meringues ? Bingo! Whisk 1 ¾ teaspoons cream of tartar into one cup of milk.