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Plain Greek Yogurt and Water instead of Buttermilk for Marinades and Biscuits

Role: Acidic leavener and moisture tenderizer • Category: Baking & Dairy • 13 Views

The Exact Substitution Ratio

3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk

Designed specifically for use Marinades and Biscuits.

Suitability

Recipe-dependent

Check recipe notes

Flavor & Taste Impact

High protein content produces tender crumb; slightly thicker consistency than traditional cultured buttermilk. Source: https://www.usda.gov/media/blog/culinary-substitutions-guide. Bundled factual specifications & compatibility graph (CC0-1.0).

Texture & Moisture Impact

Other Alternatives for Buttermilk

Best Buttermilk Substitute: Whole Milk + White Vinegar or Lemon Ratio & Guide Ratio: 1 cup milk + 1 tbsp vinegar (let stand 5 min)

Whole Milk and Lemon Juice instead of Buttermilk for Pancakes and Quick Breads Ratio: 1 cup milk + 1 tbsp fresh lemon juice, let stand 5 minutes per 1 cup buttermilk