Ingredient hub

Buttermilk

Buttermilk is a cultured, acidic dairy product thicker than milk. Its acidity is vital for reacting with baking soda to create lift. Because of its viscosity, a significant amount clings to measuring cups. Weighing ensures you add the precise amount of acid needed for the chemical leavening reaction.

Weigh for pancakes, cakes, and marinades; acidity activates baking soda and tenderizes.

Dairy specifics

Dairy products (milk, cream, yogurt, cheese) have different fat and water percentages. Volume hides these differences; weight keeps sauces, batters, and doughs consistent.

• Fat content shifts density; pick the correct milk/cream/fat level if variants exist.
• For cheese, shredded vs grated vs cubed changes volume—prefer grams.

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 90°F/32°C).
• Keep the refrigerator at or below 40°F (4°C) and the freezer at 0°F (-18°C).
• Cool hot foods in shallow containers so they chill faster and more safely.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Keep refrigerated; shake before use and respect expiry for best rise.

Sources: CDC · FDA

FAQ

Can I make a DIY substitute?

In a pinch, yes: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 10 minutes. However, real cultured buttermilk is thicker and yields better flavor.

All conversions for this ingredient

• Cup → g /en/convert/buttermilk/cup-to-grams/
• g → Cups /en/convert/buttermilk/grams-to-cups/
• Tbsp → g /en/convert/buttermilk/tbsp-to-grams/
• Tsp → g /en/convert/buttermilk/tsp-to-grams/
• mL → g /en/convert/buttermilk/ml-to-grams/
• oz → g /en/convert/buttermilk/oz-to-grams/