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.
The Science Behind This Swap
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.
What Works & What Doesn't
Works Well In
- Muffins & quick breads
- Cookies
- Pancakes & waffles
Use With Caution
- Laminated doughs
- Macarons
- Precision pastry