Using Buttermilk Instead of Whole Milk
Ratio
1:1 (add 1/4 tsp baking soda per cup to neutralise acidity)
Good — works well with minor differences
Recipe Adjustment Notes
More acidic and tangy. Creates more tender bakes due to acid.
Measurement Variance Note
For 1 cup references, this ingredient can vary by about 6% across brands and measuring methods (229g-259g per cup). For the most reliable substitution result, measure by weight and test a half batch first.
How Buttermilk Compares for Whole Milk
Quality rating: good. More acidic and tangy. Creates more tender bakes due to acid.