• There are many ways to make a buttermilk substitute. Choose your acid + your milk product and follow the instructions for your combination.

Milk + Lemon Juice or Vinegar

• ADD 2 tablespoons lemon juice (or vinegar) to a measuring cup.
• MEASURE enough milk (any percentage of milk or half and half) into a liquid measuring cup to equal 1 cup (add 14 tablespoons).
• LET IT SIT for 10 minutes.
• WHISK to combine.
• USE as you would buttermilk.

Almond Milk + Lemon Juice

• ADD 2 tablespoons lemon juice (or vinegar) to a measuring cup.
• MEASURE enough milk (any percentage of milk or half and half) into a liquid measuring cup to equal 1 cup (add 14 tablespoons).
• LET IT SIT for 10 minutes.
• WHISK to combine.
• USE as you would buttermilk.

Half and Half + Lemon Juice

• ADD 2 tablespoons lemon juice to a measuring cup.
• MEASURE enough half and half into a liquid measuring cup to equal 1 cup (add 14 tablespoons).
• LET IT SIT for 10 minutes.
• WHISK to combine.
• USE as you would buttermilk.

Milk + Cream of Tartar

• ADD 1 cup of milk to a measuring cup.
• ADD 1¾ teaspoons cream of tartar.
• LET IT SIT for 10 minutes.
• WHISK to combine.
• USE as you would buttermilk.

Milk + Yogurt

• MIX ¼ cup milk + ¾ cup yogurt. (Nut yogurt will work also.)
• WHISK very well to remove all lumps.
• USE as you would buttermilk.

Milk + Sour Cream

• MIX ⅓ cup milk + ⅔ cup sour cream.
• WHISK very well to remove all lumps.
• USE as you would buttermilk.