Ratio: 1 cup milk minus 1 tbsp, plus 1 tbsp lemon juice or vinegar; rest 5–10 minutes.
| Buttermilk (cups) | Buttermilk (g) | Milk (cups) | Milk (g) |
|---|---|---|---|
| 1/8 | 28 | 0.12 | 28 |
| 1/4 | 57 | 0.25 | 57 |
| 1/3 | 76 | 0.33 | 76 |
| 1/2 | 114 | 0.5 | 114 |
| 2/3 | 151 | 0.67 | 151 |
| 3/4 | 170 | 0.75 | 170 |
| 1 | 227 | 1 | 227 |
| 1 1/2 | 340 | 1.5 | 340 |
| 2 | 454 | 2 | 454 |
Gram weights use 227 g per cup of buttermilk and 227 g per cup of milk. Convert other amounts on the buttermilk and milk pages.