All categories
Business & Offices
Electronics & Media
Fashion & Accessories
Groceries & Essentials
Health & Personal Care
Home & Living
Kids & Family
Sports & Outdoors
Search in ZoneOffer
Loading...
Think of buttermilk as the quiet kitchen hero — tangy, versatile, and surprisingly transformative. Whether you’re after fluffier pancakes, crispier fried chicken, or a tangy dressing for salads, buttermilk brings a punch of acidity that reacts with leavening agents and elevates texture and flavour. It’s the difference between “pretty good” and “wow” in many recipes, and once you start cooking with it regularly, you’ll find yourself reaching for it more often than you expect.
Traditional buttermilk was the liquid left behind after churning cream into butter, but modern supermarket buttermilk is usually cultured milk — pasteurised milk inoculated with lactic acid bacteria that gives it that characteristic tang and slightly thick texture. It’s lower in fat than cream but richer in flavour than regular milk, making it ideal for baking, marinades, and dressings.
If you’re hunting for buttermilk, the usual suspects are the most reliable: Tesco, Sainsbury’s, Asda, Morrisons, Waitrose, Aldi, Lidl, Co-op, and online grocers like Ocado or Amazon Fresh. Most of these stores stock their own-brand buttermilk in the chilled dairy aisle, and the availability of organic or specialist options (like live-culture or low-fat varieties) varies by retailer and region. If you prefer organic, check the organic or bio sections at Sainsbury’s, Waitrose, and Ocado first.
Own-brand buttermilk is usually the most economical choice and often matches branded products on basic taste and functionality, especially in recipes. Branded or artisan options — such as organic or farmstead varieties — may offer a creamier mouthfeel or a fresher tang, but they come at a premium. If you’re experimenting with baking, start with an own-brand pint and upgrade only if you notice a meaningful difference in texture or flavour.
Here’s a quick guide to what you can expect from major UK retailers. Tesco and Sainsbury’s often balance price and quality, stocking standard and low-fat buttermilk in one-pint containers. Asda and Morrisons frequently offer competitive pricing and occasional multipacks if you bake regularly. Waitrose targets quality and organic varieties, while Aldi and Lidl can surprise you with solid value-for-money options when they carry buttermilk. Co-op is handy for small local buys, and Ocado or Amazon Fresh are great for ordering bigger brands or specialty organic buttermilk directly to the door.
Tesco and Sainsbury’s: dependable availability and seasonal promotions. Asda and Morrisons: budget-friendly basics and occasional bulk deals. Waitrose and Ocado: better selection of organic or speciality culturing. Aldi and Lidl: limited runs that can be great value when available. Co-op: convenience and local accessibility. Amazon Fresh: wide selection and late availability if your local supermarket is out of stock.
Choosing the right buttermilk depends on how you’ll use it. For baking (cakes, muffins, soda bread), look for a thicker, tangy cultured variety — its acidity reacts with baking soda to create lift and tenderness. For marinades (think fried chicken), a slightly thinner buttermilk helps carry spices and tenderises the meat. For dressings and dips, a creamier buttermilk gives a smooth finish. Consider fat content if you want richness: full-flavour buttermilk often yields the best mouthfeel in baked goods, while low-fat versions are fine for marinades and dressings.
Fat content in buttermilk is generally lower than in whole milk or cream, but variations exist. If the label doesn’t state fat percentage, judge by texture: thicker options usually indicate a higher solids content and can add extra moisture and crumb to cakes. Always check the use-by date — even cultured products are perishable — and give it a sniff and taste if you’re unsure. Fresh buttermilk has a clean tang without off-odours.
Buttermilk is commonly sold in one-pint containers in UK supermarkets, occasionally in half-pints or larger multi-pint packs for catering and bakers. Buying in bulk can save money if you use it frequently, but remember that once opened it needs to be used promptly. Check whether a retailer offers smaller half-pint sizes if you only bake occasionally; these reduce waste and keep your fridge space efficient.
Look for multipack offers at supermarkets like Asda or Morrisons if you’re baking for a crowd, or buy during promotions at Tesco and Sainsbury’s. If you prefer organic buttermilk, compare prices across Waitrose and Ocado — sometimes online-only deals can undercut in-store prices. Loyalty apps and weekly flyers often highlight dairy discounts, so a quick scan before you shop can pay off.
Out of buttermilk but need it for a recipe? You don’t need a lab — a quick homemade substitute works well for most cooking and baking. The classic trick uses regular milk and an acid: for 1 pint of milk, stir in about 2 tablespoons of white vinegar or lemon juice, let it sit at room temperature for 5 to 10 minutes until it thickens slightly and curdles, and you’re good to go. This won’t perfectly mimic cultured buttermilk in flavour complexity, but it provides the acidity needed for leavening reactions.
If you want a closer match to store-bought cultured buttermilk, use a tablespoon or two of live natural yogurt whisked into a pint of milk and let it stand in a warm place for a few hours to encourage gentle culturing. Use full-fat milk for a richer result, or semi-skimmed for a lighter texture. Always give homemade mixes a gentle stir before using in a recipe.
Buttermilk is a living product in flavour terms, so keep it refrigerated and sealed to preserve freshness. Once opened, try to use it within 5 to 7 days for best flavour and performance. If you’re worried about waste, pour measured quantities into ice-cube trays (each cube is roughly 1 to 2 fluid ounces depending on tray size) and freeze — then thaw only what you need. Small frozen portions work well for cooking, though they may separate slightly on thawing; a quick whisk usually brings back a usable texture.
Freezing can change the texture slightly due to separation of water and solids, but for most cooked applications — pancakes, breads, marinades — thawed buttermilk works fine. For dressings or recipes where a perfectly smooth texture matters, use freshly opened buttermilk or whisk the thawed product vigorously before use. Label trays with the date and use frozen buttermilk within a few months for the best results.
Buttermilk is a powerhouse ingredient in both sweet and savoury cooking. In baking, its acidity reacts with baking soda to create carbon dioxide bubbles that lighten crumb and tenderise gluten. In frying, it tenderises meat and creates a batter that crisps beautifully because of its acidity and protein content. For dressings, its tang adds complexity without overpowering other flavours. Think pancakes, scones, quick breads, fried chicken, coleslaws, and creamy herb dressings — buttermilk can lift them all.
Recipes often call for buttermilk in place of milk in equal volumes: if a cake recipe needs 1 pint of milk, use 1 pint of buttermilk instead and reduce any baking powder while leaving baking soda in place to balance acidity. If you’re adapting recipes, remember that buttermilk is more acidic than milk, so its primary role is to react with alkaline leaveners; adjust accordingly for predictable results.
While supermarket own-label buttermilk dominates the shelves, you’ll also find organic options from specialist dairy brands and farm-to-table products at Waitrose, Ocado, or farmer’s markets. Brands may vary regionally; keep an eye out for “organic cultured buttermilk” or “live-culture buttermilk” if you want probiotic benefits and richer flavour. For everyday baking, the supermarket one-pint options from Tesco, Sainsbury’s, Asda, or Morrisons are a practical choice.
Organic buttermilk can offer a cleaner supply chain and sometimes a fuller taste due to different farming practices, but it is pricier. If sustainability or animal-welfare credentials matter to you, organic lines at Waitrose, Sainsbury’s, or Ocado are good places to start. Otherwise, conventional buttermilk works perfectly well for most everyday uses.
Sometimes availability varies week to week — smaller stores might run out, discount chains may have limited runs, and premium retailers may stock niche varieties. If you bake often and want consistent results, identify one or two reliable retailers near you that consistently stock buttermilk. For occasional or experimental uses, use supermarket apps or online grocers to compare prices and find special batches like organic or artisan buttermilk.
Checking a few stores before you buy can save you money over time, especially if you bulk-buy for events or baking projects. Compare prices on one-pint containers, look for temporary price reductions, and factor in convenience: a slightly higher price might be worth it if the store is on your regular route and avoids spoilage from infrequent use.
Buttermilk is lower in fat than cream and contains lactic acid bacteria from culturing, which some people find easier to digest than plain milk. It’s also a source of calcium and protein, though amounts vary by product. If you have lactose sensitivity, small amounts of cultured dairy may be tolerated better by some, but always check labels and consult a professional if you have dietary concerns.
There are non-dairy “buttermilk-style” products made from plant milks cultured to mimic the tang, but they behave differently in recipes. For baking, a quick vinegar- or lemon-juice acidified plant milk can work for leavening, but texture and flavour won’t match dairy buttermilk. Fermented plant-based alternatives are improving, so check specialised health-food retailers or the chilled vegan section in larger supermarkets if you need a dairy-free option.
Ask yourself three quick questions: Do I need it for baking or marinating? (Baking benefits from thicker, tangier varieties.) How much will I use before it spoils? (Choose half-pints or freeze portions if unsure.) Do I prefer organic or regular? (Organic is pricier but may suit your values.) Answering these will help you choose the right product at the right store and reduce waste and expense.
Keep a small stock of DIY buttermilk ingredients — a bottle of white vinegar or fresh lemons — so you can make a pint in minutes if a recipe calls for it unexpectedly. That little tip saves last-minute trips and keeps your baking plans on track.
Buttermilk is simple, adaptable, and often underappreciated. With a little knowledge about where to buy it, how to store it, and how to substitute or make it at home, you’ll be able to rely on it as a pantry staple that lifts everyday cooking into something special.
| Buttermilk | Price | |
|---|---|---|
| Buttermilk Soap Bar 70g 72 Pack Nwt378 | £ 60,64 |
