Ingredient Weight Converter · dairy
Buttermilk: cups to grams
1 cup of buttermilk weighs 245 grams. Use the converter below for any other amount, or check the quick-reference table.
Buttermilk baseline: 1 cup = 245 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 61 g | 2.16 oz | 59 mL |
| 1/3 cup | 5.3 | 82 g | 2.88 oz | 79 mL |
| 1/2 cup | 8.0 | 123 g | 4.32 oz | 118 mL |
| 2/3 cup | 10.7 | 163 g | 5.76 oz | 158 mL |
| 3/4 cup | 12.0 | 184 g | 6.48 oz | 177 mL |
| 1 cup | 16.0 | 245 g | 8.64 oz | 237 mL |
| 1.5 cups | 24.0 | 368 g | 12.96 oz | 355 mL |
| 2 cups | 32.0 | 490 g | 17.28 oz | 473 mL |
| 3 cups | 48.0 | 735 g | 25.93 oz | 710 mL |
| 4 cups | 64.0 | 980 g | 34.57 oz | 946 mL |
Why measuring buttermilk by cup goes wrong
Cultured buttermilk is low-fat milk soured by lactic-acid bacteria, with about the same acidity as plain yogurt. A cup weighs 245 g. The acidity is what makes it react with baking soda — and that reaction is what gives buttermilk biscuits their lift without baking powder.
Practical tips for working with buttermilk
If you don't have buttermilk, sour a cup of regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. It's not as thick as cultured buttermilk and the flavor is thinner, but it produces the same leavening reaction. For pancakes and quick breads the substitution is nearly invisible; for biscuits and Irish soda bread, real cultured buttermilk is worth the trip.
Note from this ingredient's record: Cultured low-fat. Acidic enough to react with baking soda, which is why buttermilk biscuits rise without baking powder.
Other ingredients
Browse every ingredient on the site, or jump to a related one: