Option 1: All-purpose use in breads, pastries, cakes, and other baked goods​

• 1 tablespoon lemon juice or white vinegar
• 1 cup milk full cream

Option 2: Use for muffins, cakes, quickbreads, and scones​

• 1 3/4 teaspoons cream of tartar
• 1 cup milk full cream

Option 3: Use for dense baked goods, dressings, and marinades​

• 3/4 cup sour cream or plain yogurt
• 1/4 cup milk full cream

Instructions​

• Simply stir or whisk ingredients together and let stand 5 minutes before using in any recipe calling for buttermilk.
• Be sure to make the appropriate measurement scaling adjustments needed for the amount of buttermilk called for in the recipe.

Notes​

• For a dairy-free version, you can use the first two options with non-dairy milk like oat, soy, or almond milk.

• Refrigeration:Store for up to 1 week in a sealed jar or container. Shake well before use.
  
  
• Freezing: Pour the substitute into a freezer-safe container, leaving some space at the top. For smaller portions, freeze in an ice cube tray and then transfer to a sealed container. Freeze for up to 3 months.