Dairy & eggs
Buttermilk: weights & conversions
A US cup of buttermilk weighs about 245 g. 100 g is 40 calories and 3.3 g of protein.
Convert any amount
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1 cup of buttermilk is about 245 grams.
Cups to grams
What each measure of buttermilk weighs, from the cup weight above.
| Volume | Grams | Ounces |
|---|---|---|
| 1 cup | 245 g | 8.64 oz |
| 3/4 cup | 184 g | |
| 2/3 cup | 163 g | |
| 1/2 cup | 123 g | |
| 1/3 cup | 81.7 g | |
| 1/4 cup | 61.3 g | |
| 1 tablespoon | 15.3 g | |
| 1 teaspoon | 5.1 g |
Ounces and pounds
The weights an older recipe card is most likely to use.
| Weight | Grams | Ounces |
|---|---|---|
| 1 oz | 28.3 g | |
| 4 oz (1/4 lb) | 113 g | |
| 8 oz (1/2 lb) | 227 g | |
| 1 lb | 454 g | |
| 100 g | 100 g |
Nutrition
Per 100 g of edible portion, transcribed from USDA reference data, and scaled to the measures above.
| Measure | Calories | Protein | Fat | Carbs | Fiber | Sodium |
|---|---|---|---|---|---|---|
| Per 100 g (100 g) | 40 | 3.3 g | 0.88 g | 4.8 g | 0 g | 105 mg |
| Per cup (245 g) | 98 | 8.09 g | 2.16 g | 11.8 g | 0 g | 257 mg |
| Per tablespoon (15.3 g) | 6 | 0.51 g | 0.13 g | 0.74 g | 0 g | 16 mg |
| Per 4 oz (113 g) | 45 | 3.74 g | 1 g | 5.44 g | 0 g | 119 mg |
If you have run out
- One cup of milk plus one tablespoon of lemon juice or white vinegar, left to stand for five minutes.
- Three quarters of a cup of plain yogurt thinned with a quarter cup of milk.
Free recipes that use buttermilk
From our starter library — free to read, free to save into your own cookbook.
Mentioned in our guides
Blog posts that talk about buttermilk along the way.
Common questions
- How many grams are in a cup of buttermilk?
- One US cup of buttermilk weighs about 245 g (8.64 oz). A tablespoon is about 15.3 g and a teaspoon about 5.1 g.
- How many cups is 100 g of buttermilk?
- 100 g of buttermilk is about 0.41 cups — near enough to 3/8 of a cup in a measuring cup.
- How many calories are in buttermilk?
- Buttermilk has about 40 calories per 100 g, which works out to roughly 98 calories a cup.
- What can I use instead of buttermilk?
- One cup of milk plus one tablespoon of lemon juice or white vinegar, left to stand for five minutes. Or: Three quarters of a cup of plain yogurt thinned with a quarter cup of milk.