Buttermilk: Cups to Grams
1 cup of buttermilk weighs about 227 grams. Convert any amount instantly below.
Buttermilk conversion chart
| Cups | Grams | Ounces | Tablespoons |
|---|---|---|---|
| 1/8 cup | 28.4 g | 1 oz | 2 tbsp |
| 1/4 cup | 56.8 g | 2 oz | 4 tbsp |
| 1/3 cup | 75.7 g | 2.7 oz | 5.3 tbsp |
| 1/2 cup | 113.5 g | 4 oz | 8 tbsp |
| 2/3 cup | 151.3 g | 5.3 oz | 10.7 tbsp |
| 3/4 cup | 170.3 g | 6 oz | 12 tbsp |
| 1 cup | 227 g | 8 oz | 16 tbsp |
| 1 1/4 cup | 283.8 g | 10 oz | 20 tbsp |
| 1 1/3 cup | 302.7 g | 10.7 oz | 21.3 tbsp |
| 1 1/2 cup | 340.5 g | 12 oz | 24 tbsp |
| 1 3/4 cup | 397.3 g | 14 oz | 28 tbsp |
| 2 cup | 454 g | 16 oz | 32 tbsp |
| 3 cup | 681 g | 24 oz | 48 tbsp |
Based on 227 g per US cup. Weights vary with brand and measuring method — for precise baking, use a scale.
Grams to cups: buttermilk
Working backwards from a weight? Here is how common gram amounts of buttermilk convert to cups (at 227 g per cup).
| Grams | Cups | Tablespoons | Ounces |
|---|---|---|---|
| 10 g | 0.04 cups | 0.7 tbsp | 0.4 oz |
| 25 g | 0.11 cups | 1.8 tbsp | 0.9 oz |
| 50 g | 0.22 cups | 3.5 tbsp | 1.8 oz |
| 75 g | 0.33 cups | 5.3 tbsp | 2.6 oz |
| 100 g | 0.44 cups | 7 tbsp | 3.5 oz |
| 125 g | 0.55 cups | 8.8 tbsp | 4.4 oz |
| 150 g | 0.66 cups | 10.6 tbsp | 5.3 oz |
| 200 g | 0.88 cups | 14.1 tbsp | 7.1 oz |
| 250 g | 1.1 cups | 17.6 tbsp | 8.8 oz |
| 300 g | 1.32 cups | 21.1 tbsp | 10.6 oz |
| 500 g | 2.2 cups | 35.2 tbsp | 17.6 oz |
Measuring buttermilk accurately
Shake the carton first so the cultured solids redistribute, then measure in a liquid cup at eye level. It's thicker than milk but still pours readily; weigh 227g per cup when its acidity needs to balance the baking soda exactly in pancakes or biscuits.
No, there's no butter in buttermilk (and how to fake it with milk)
Searching for the ratio of milk to butter in a cup of buttermilk? The honest answer is that buttermilk contains no butter at all — a cup of it is all cultured milk, zero grams butter. Modern commercial buttermilk is milk fermented with lactic-acid bacteria, typically around 1% fat — leaner than the whole milk it's made from (3.25%). The name is a fossil: traditional buttermilk was the thin liquid left over after churning cream into butter. On weight, 1 cup of buttermilk is about 227 g by King Arthur's chart convention (the value this page uses), while USDA's measured figure is 245 g — so published weights honestly run 227–245 g per US cup. A tablespoon is about 15 g; a 250 mL metric cup holds about 240 g.
Out of buttermilk? The standard substitute is 1 tablespoon (15 g) of lemon juice or white vinegar per 1 cup of milk, left to stand 5–15 minutes until it thickens slightly, used cup for cup. (Sources split on a trivial detail: King Arthur stirs the acid into a full cup of milk, while university extension charts put the acid in first and fill to the 1-cup line — the difference is one tablespoon of liquid and won't change a bake.) King Arthur's no-acid alternative is 1 3/4 teaspoons of cream of tartar dissolved in a cup of milk. Worth knowing: America's Test Kitchen rates this "clabbered milk" the weakest of the substitutes — thinner batter, flatter pancakes — and prefers plain yogurt thinned with milk, or kefir straight across. Whatever you use, don't swap in plain milk untouched: in King Arthur's bake-off it produced the densest, palest results of all.
The acidity is the point, not a side effect. Buttermilk sits around pH 4.4–4.8, and that sourness is what fires the baking soda in pancakes, biscuits and soda bread — the classic pairing is about 1/2 teaspoon of baking soda per cup of buttermilk (working recipes range roughly 1/4 to 1/2 tsp). It's the same acid-plus-soda chemistry behind substituting for baking powder: lose the acid and the leavening math changes with it.
Frequently asked questions
How many grams is 1 cup of buttermilk?
1 US cup of buttermilk weighs about 227 grams.
How many grams is 3/4 cup of buttermilk?
Three quarters of a US cup of buttermilk is about 170.3 grams (12 tablespoons).
How many grams is 2/3 cup of buttermilk?
2/3 of a US cup of buttermilk is about 151.3 grams.
How many grams is 1/2 cup of buttermilk?
Half a US cup of buttermilk is about 113.5 grams — half of the 227 g in a full cup.
How many grams is 1/3 cup of buttermilk?
A third of a US cup of buttermilk is about 75.7 grams.
How many grams is 1/4 cup of buttermilk?
A quarter US cup of buttermilk is about 56.8 grams (4 tablespoons).
How many grams is 1 tablespoon of buttermilk?
1 tablespoon of buttermilk is about 14.2 grams (a cup is 16 tablespoons).
How many grams is 1 1/4 cups of buttermilk?
1 1/4 US cups of buttermilk weigh about 283.8 grams.
How many grams is 1 1/2 cups of buttermilk?
1 1/2 US cups of buttermilk weigh about 340.5 grams — one full cup (227 g) plus half a cup (113.5 g).
How many grams is 2 cups of buttermilk?
2 US cups of buttermilk weigh about 454 grams.
How many cups is 100 grams of buttermilk?
100 grams of buttermilk is about 0.44 cups.
How many cups is 250 grams of buttermilk?
250 grams of buttermilk is about 1.1 cups (at 227 g per cup).
How many cups is 500 grams of buttermilk?
500 grams of buttermilk is about 2.2 cups.
How much does 1 cup of buttermilk weigh in grams?
About 227 grams by King Arthur's ingredient chart — the value this page uses — while USDA's measured figure is 245 g per US cup, so published weights honestly run 227–245 g. A tablespoon of buttermilk is about 15 g, and a 250 mL metric cup holds about 240 g. For batters where the acid must balance the baking soda, weighing beats the cup either way.
How much butter is in a cup of buttermilk?
None — zero grams. Despite the name, buttermilk contains no butter: modern commercial buttermilk is simply milk fermented with lactic-acid bacteria, and at roughly 1% fat it is actually leaner than whole milk (3.25%). The name survives from traditional buttermilk, the thin liquid left behind after churning cream into butter — the butter went into the butter, not the buttermilk.
How do I substitute milk for buttermilk?
Stir 1 tablespoon (15 g) of lemon juice or white vinegar into 1 cup of milk and let it stand 5–15 minutes until slightly thickened, then use it cup for cup. No acid on hand? King Arthur's alternative is 1 3/4 teaspoons of cream of tartar dissolved in 1 cup of milk. America's Test Kitchen found plain yogurt thinned with milk (or kefir, straight) mimics real buttermilk's thickness better — especially in pancakes, where thin "clabbered milk" gives flatter results.
Is buttermilk heavier than milk?
For kitchen purposes they weigh the same. USDA lists buttermilk at 245 g per US cup and whole milk at 244 g — a difference far smaller than measuring error — and King Arthur's chart gives both the same 8 oz (227 g) figure. Buttermilk only pours thicker because fermentation sets some of the milk proteins, not because it is denser.
How much baking soda does a cup of buttermilk neutralize?
The classic rule is about 1/2 teaspoon of baking soda per cup of buttermilk, and working recipes range from roughly 1/4 to 1/2 teaspoon — buttermilk's acidity (pH about 4.4–4.8) is what activates the soda. That is also why you can't swap plain milk in without adjusting the leavening: with no acid to react, the soda neither lifts nor loses its soapy taste.
Other dairy & fats
See the full dairy & fats conversion chart →