Buttermilk — Cups to Grams

1 cup of buttermilk = 245 grams

1 cup of buttermilk weighs approximately 245 grams. Use the converter below for custom amounts, or check the full conversion table.

Buttermilk Converter

Amount

Result

245 g

Why Does Buttermilk Weigh 245g Per Cup?

1.03x

Buttermilk is almost the same density as water, just slightly heavier due to its milk solids and the proteins from culturing. At 245g per cup versus water's 237g, the difference is minimal. This makes buttermilk one of the easier liquids to measure by volume, though the thickness can make it cling to measuring cups.

A cup of buttermilk (245g) weighs almost the same as a cup of regular milk (244g). It's thicker than milk but thinner than yoghurt. Compared to sour cream (240g per cup), buttermilk is much thinner and pourable, though both provide similar acidity in recipes.

When Does Precision Matter for Buttermilk?

Buttermilk precision matters most in recipes where it's paired with baking soda for leavening. In biscuits, scones, and soda bread, the buttermilk-to-baking-soda ratio determines rise and texture — too little buttermilk means not enough acid to activate the soda, resulting in flat, dense bakes with a metallic taste. In pancakes and waffles, being off by 10-15% affects fluffiness but won't ruin the result. For marinades and dressings, precision doesn't matter — adjust to taste.

How to Measure Buttermilk Correctly

Buttermilk should be measured in a liquid measuring cup at eye level for accuracy. Shake the container well before measuring, as it can separate with the thicker part settling at the bottom. If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles slightly.

Understanding Buttermilk Measurements

Buttermilk is a tangy, slightly acidic dairy product. One cup of buttermilk weighs approximately 245 grams. Traditional buttermilk was the liquid left after churning butter, but modern cultured buttermilk is made by adding lactic acid bacteria to low-fat milk. The acidity (pH around 4.5) is what makes buttermilk so valuable in baking — it reacts with baking soda to create lift and tenderizes gluten for softer results.

Common Uses in Baking & Cooking

Buttermilk is essential in pancakes, biscuits, scones, and fried chicken. Its acidity reacts with baking soda to create lift and tenderness in baked goods — this is why buttermilk pancakes are fluffier than regular pancakes. It's also used in ranch dressing, marinades (the acid tenderizes meat), and traditional Irish soda bread. Buttermilk adds a subtle tang that enhances both sweet and savoury dishes. If you need a substitute, see our Buttermilk substitution guide.

Storage and Handling Tips

Store buttermilk in the refrigerator and use within 2-3 weeks of opening. It will continue to thicken and become more tangy as it ages, which is normal and doesn't mean it's spoiled. If it develops an off smell, chunky texture, or visible mould, discard it. Buttermilk can be frozen for up to 3 months — freeze in ice cube trays for easy portioning.

Need to convert buttermilk to other units? Try our cups to grams converter or tablespoons to grams converter.

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Buttermilk Conversion Table

Amount	Grams	Ounces
1 teaspoon	5.1g	0.18 oz
1 tablespoon	15.3g	0.54 oz
¼ cup	61.3g	2.16 oz
⅓ cup	81.7g	2.88 oz
½ cup	123g	4.32 oz
⅔ cup	163g	5.76 oz
¾ cup	184g	6.48 oz
1 cup	245g	8.64 oz
1½ cups	368g	13 oz
2 cups	490g	17.3 oz

Buttermilk — US, Metric & UK Cup Conversions

Cup sizes vary by country. This table shows how much buttermilk weighs when measured with US cups (most online recipes), metric cups (Australia, NZ, Canada), or UK/Imperial cups.

Amount	US Cup(236.6 ml)	Metric Cup(250 ml)	UK Cup(284 ml)
¼ cup	61.3g	64.7g	73.6g
⅓ cup	81.7g	86.3g	98.1g
½ cup	123g	129g	147g
⅔ cup	163g	173g	196g
¾ cup	184g	194g	221g
1 cup	245g	259g	294g
1½ cups	368g	388g	441g
2 cups	490g	518g	588g

Note: US cups (236.6 ml) are standard in most online recipes. Metric cups (250 ml, used in Australia, NZ, Canada) hold 5.7% more. UK/Imperial cups (284 ml) hold 20% more than US cups.

Need a Substitute?

Out of buttermilk? We've got 3 tested alternatives with exact ratios.

Milk + Lemon Juice(1 cup milk + 1 tbsp lemon juice)

Milk + White Vinegar(1 cup milk + 1 tbsp white vinegar)

Greek Yoghurt + Water(¾ cup yoghurt + ¼ cup water)

See all alternatives for Buttermilk →

Frequently Asked Questions

Can I substitute regular milk for buttermilk?▼

Not directly — regular milk lacks the acidity that makes buttermilk special. To make a substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes. You can also use ¾ cup plain yoghurt thinned with ¼ cup milk, or ¾ cup sour cream thinned with ¼ cup milk. These substitutes work well in baking but won't have quite the same flavour.

Why does buttermilk make baked goods so tender?▼

Buttermilk's acidity does two things: it reacts with baking soda to create carbon dioxide bubbles (leavening), and it weakens gluten strands, making the final product more tender. The acid also helps proteins coagulate faster during baking, setting the structure before too much gluten develops. This is why buttermilk biscuits are so much softer than those made with regular milk.

Is buttermilk the same as soured milk?▼

No. Cultured buttermilk is made by adding specific bacteria to milk under controlled conditions, creating a safe, tangy product. Soured milk is milk that has spoiled from random bacteria and should not be consumed. The "buttermilk substitute" made with milk and vinegar mimics the acidity but isn't true buttermilk — it works for baking but lacks the complex flavour.

How many grams in 1 cup of buttermilk?▼

One US cup of buttermilk weighs approximately 245 grams. In a metric cup (250ml), it's about 258g. In a UK Imperial cup (284ml), it's about 293g. Buttermilk is slightly denser than water due to its milk solids and cultured proteins.

Can I use buttermilk powder instead of liquid buttermilk?▼

Yes. Buttermilk powder is dehydrated buttermilk that reconstitutes with water. Use about 4 tablespoons of powder plus 1 cup of water to make 1 cup of buttermilk. You can also add the powder directly to dry ingredients and the water to wet ingredients. Powder is convenient for occasional bakers and has a long shelf life, though the flavour is slightly less complex than fresh.

More Dairy

Butter227g/cup Whole Milk244g/cup Double Cream240g/cup Cream Cheese232g/cup Greek Yoghurt245g/cup Sour Cream230g/cup Single Cream240g/cup Condensed Milk306g/cup Evaporated Milk252g/cup Mascarpone227g/cup Ricotta246g/cup Cottage Cheese226g/cup Whipping Cream238g/cup Milk Powder128g/cup

Related Converters

Cups to Grams Cups to Ounces Tablespoons to Grams Teaspoons to Grams

Values are approximate and can vary depending on how the ingredient is measured. For precision baking, we recommend using a digital kitchen scale.