Substitute Milk + cream of tartar for Buttermilk
What buttermilk does in a recipe: Adds acidity and tenderness; its acid activates baking soda for lift.
Milk + cream of tartar
per 1 cup buttermilk
US1 3/4 tsp cream of tartar + enough milk to reach 1 cup
Metric8 g cream of tartar + 240 ml milk
SpecialtyBaking-safe ✓Gluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-freeContains dairy
Cream of tartar is a dry acid — same reaction, no added flavor.
Where Buttermilk is the substitute: substitute Buttermilk (in batters/marinades) for Plain yogurt
More options: all 4 Buttermilk substitutes
Common questions
- What is the ratio for substituting Milk + cream of tartar for Buttermilk?
- per 1 cup buttermilk — US: 1 3/4 tsp cream of tartar + enough milk to reach 1 cup. Metric: 8 g cream of tartar + 240 ml milk.
- Why does Milk + cream of tartar work as a Buttermilk substitute?
- Cream of tartar is a dry acid — same reaction, no added flavor.
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