Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Cultured dairy product with a tangy flavour and thick consistency.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
1.03 g/cm3
1 Cup Weight
245g
Texture
Solid/Liquid
Category
Dairy
Top Substitute
Milk + Lemon Juice
Use 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes
The acid curdles the milk, mimicking buttermilk's acidity and thickness.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 60.9 grams |
| 1/3 cups | 80.4 grams |
| 1/2 cups | 122 grams |
| 1 cups | 244 grams |
| 1.50 cups | 366 grams |
| 2 cups | 487 grams |
| 3 cups | 731 grams |
| 4 cups | 975 grams |
Density: 1.03 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Buttermilk
Optional shopping references for bakers who want to compare tools and pantry options related to buttermilk.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
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Substitutions for Buttermilk
Milk + Lemon Juice
excellent1 cup milk + 1 tbsp lemon juice, let sit 5 minutes
The acid curdles the milk, mimicking buttermilk's acidity and thickness.
The acid curdles the milk, mimicking buttermilk's acidity and thickness.
Milk + Vinegar
excellent1 cup milk + 1 tbsp white vinegar, let sit 5 minutes
Same principle as lemon juice. Use white vinegar for neutral flavour.
Same principle as lemon juice. Use white vinegar for neutral flavour.
Yogurt + Water
good3/4 cup yogurt + 1/4 cup water
Similar acidity and tang. Thinner consistency when diluted with water.
Similar acidity and tang. Thinner consistency when diluted with water.
Storage Tips
Refrigerate. Lasts 2-3 weeks. Freezes well for baking use.
Baking Science
Acidity (pH ~4.5) tenderizes gluten, activates baking soda, and creates a tender crumb. The tangy flavour enhances many baked goods.
Recipe Context
For laminated dough: temperature and exact fat mass impact layer definition.
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Butter and dairy temperature affects emulsion stability and spread.
Brand Variance & Measuring Method
Baseline reference: 1 cup buttermilk = 245g. In real kitchens, a practical range is usually 230g-260g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.