Sometimes I’m halfway through pancakes or biscuits and realize I’m out of buttermilk. Instead of changing the recipe, I make a quick substitute at home.
This guide shows how to make buttermilk with yogurt using basic ingredients, exact measurements, and a texture that works well for baking.
You’ll also get practical storage tips, ways to use leftovers, and a few dairy-free notes when regular yogurt isn’t an option.
How to Make Buttermilk With Yogurt
This homemade buttermilk substitute uses plain yogurt thinned with milk and balanced with a little acid when needed. Yogurt brings tang and thickness. Milk makes it pourable. The result behaves like buttermilk in most recipes.
What You Need
Best Yogurt to Use
Plain, unsweetened yogurt works best because it adds tang without extra sugar.
Organic whole milk yogurt gives the richest texture and the most consistent results for baking.
Milk Options
- Whole milk creates a thicker, more traditional feel.
- 2% milk still works and pours easily.
- Plant milk can work, but the tang and thickness depend on the yogurt you use (more on that below).
Recipe: Homemade Buttermilk With Yogurt
Ingredients
- 3/4 cup milk (180 ml)
- 1/4 cup plain yogurt (60 g)
- 1 teaspoon lemon juice or white vinegar (5 ml), optional but helpful for extra tang
Step-by-Step Instructions
Step 1: Mix the yogurt and milk
Add 1/4 cup yogurt to a bowl or measuring jug. Pour in 3/4 cup milk. Whisk for 30–45 seconds until the mixture looks smooth with no yogurt lumps.
Step 2: Add acid if you want a sharper tang
Add 1 teaspoon lemon juice or vinegar. Whisk for 10 seconds. This step helps when your yogurt is mild or when the recipe needs a stronger buttermilk flavor.
Step 3: Rest the mixture
Let it sit for 5 minutes at room temperature. The liquid thickens slightly and tastes more like buttermilk.
Step 4: Use it like buttermilk
Use the full 1 cup (240 ml) in pancakes, waffles, muffins, cakes, fried chicken marinades, or biscuits.
Quick Texture Check
- If it looks too thick, whisk in 1 tablespoon milk (15 ml).
- If it looks too thin, whisk in 1 tablespoon of yogurt (15 g).
Why This Works in Baking
This mixture brings acid + dairy proteins to the batter. Acid reacts with baking soda and helps lift quick breads.
Yogurt adds body, so batters stay creamy and don’t turn watery.
Milk controls pourability, so measurements stay predictable.
Best Uses for This Homemade Buttermilk
Baking
- Pancakes and waffles
- Biscuits and scones
- Banana bread and muffins
- Chocolate cake (the tang supports cocoa)
Savory cooking
- Fried chicken soak or tenderizing marinade
- Ranch-style dressing base
- Creamy slaws and sauces
How To Use Up Buttermilk
If you make extra, these are easy ways to finish it within a few days:
- Add 2–3 tablespoons to scrambled eggs for a softer texture.
- Use 1/2 cup of pancake batter instead of regular milk.
- Blend 1/2 cup into a smoothie for tang and thickness.
- Mix with herbs, salt, and garlic for a quick savory dip.
Can Buttermilk Be Frozen
Yes, this yogurt-based buttermilk can be frozen, but the texture changes after thawing.
Freezing instructions
- Pour into an ice cube tray or small containers.
- Freeze in 1/4 cup (60 ml) portions for easy measuring.
- Label with the date.
Thawing and using
- Thaw in the fridge overnight.
- Whisk well after thawing because it may separate.
- Use thawed buttermilk for baking first, not for dressings, because the texture can look grainy.
Dairy-Free Notes and Alternatives
Silk Almond Milk Yogurt Alternative
If you use a Silk almond milk yogurt alternative (plain, unsweetened), the method is similar:
- Mix 1/4 cup almond yogurt (60 g) with 3/4 cup almond milk (180 ml).
- Add 2 teaspoons of lemon juice (10 ml) instead of 1 teaspoon.
Plant-based yogurts vary, so the extra acid helps mimic buttermilk tang.
Soy Milk And Yogurt Preparation
Soy tends to thicken better than many other plant milks. For a dairy-free version:
- Use 3/4 cup soy milk (180 ml) + 1/4 cup plain soy yogurt (60 g).
- Add 1–2 teaspoons lemon juice (5–10 ml) based on taste.
- Rest for 5 minutes, then whisk again.
This version usually behaves well in pancakes and quick breads.
Troubleshooting
My mixture has lumps
Whisk longer, or use a fork and press the yogurt against the side of the bowl. Lumps usually come from cold yogurt. A 5-minute rest helps.
It tastes too mild
Add another 1 teaspoon lemon juice (5 ml) and whisk. Mild yogurt often needs extra acid.
It’s too thin for biscuits
Add 1 tablespoon of yogurt (15 g), whisk, and rest for 3 minutes.
Final Thoughts
Once you know how to make buttermilk with yogurt, you can save a recipe without a store run.
Use plain yogurt, keep the measurements tight, and adjust the thickness with a tablespoon at a time.
If you want the most consistent results for baking, organic whole milk yogurt is the easiest place to start.
