To replace 1 cup (240 mL) of buttermilk in a recipe, combine 3/4 cup (172 grams) of sour cream with 1/4 cup (60 mL) of water or milk, and whisk the mixture until smooth.
Can you substitute water for buttermilk in baking? Yogurt and milk or water You can use any percentage of milk you’ve got in the fridge, or even water. Since yogurt uses similar cultures as buttermilk, not only are you getting a similar substitution in acid and flavor, but also in creaminess and culture.
What can I use if I don’t have buttermilk? All you need to make a substitute for buttermilk in baking recipes is milk and white vinegar, or lemon juice. I typically opt for 2% or whole milk and fresh lemon juice, but bottled will also do the trick. Measure one tablespoon of white vinegar or lemon juice into a liquid measuring cup.