You can use several effective substitutes for buttermilk, depending on what you have available and dietary preferences:

• Milk and lemon juice or vinegar: Add 1 tablespoon of lemon juice or white/apple cider vinegar to 1 cup of milk (whole or 2%) and let it sit for 5–10 minutes until slightly curdled. This mimics the acidity and texture of buttermilk well for baking and cooking

• Plain yogurt and milk or water: Mix 6 ounces of plain yogurt with 1/4 cup of milk or water to thin it, then use as a 1:1 substitute. This works well due to yogurt’s tangy flavor and similar acidity

• Sour cream and water or milk: Combine 3/4 cup sour cream with 1/4 cup milk or water to thin it out and substitute for 1 cup of buttermilk. Sour cream’s tangy taste makes it a good alternative

• Plain kefir: Use plain kefir as a direct 1:1 replacement for buttermilk. It has a similar fermented tang and consistency

• Lactose-free milk and acid: For lactose intolerance, add lemon juice or vinegar to lactose-free milk as you would with regular milk

• Dairy-free/vegan options: Use non-dairy milks like almond, soy, oat, or coconut milk with 1 tablespoon of lemon juice or vinegar per cup to create a vegan buttermilk substitute

These substitutes replicate the acidity and moisture of buttermilk, which is important for recipes like cakes, pancakes, biscuits, and scones. The milk- plus-acid method is the easiest and most common quick fix. For thicker batters or recipes needing more tang, yogurt or sour cream mixtures work well

. In summary, the most straightforward substitute is:

• 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit 5-10 minutes.

Other good options include yogurt, sour cream, kefir, or dairy-free milk with acid depending on your needs