1/2 Tablespoon of Buttermilk in Grams
1/2 tablespoon of buttermilk = 7.7 grams
That's 7.7 g, or 0.27 oz by weight.
1/2 tablespoon of buttermilk in other units
- Grams
- 7.7
- Ounces
- 0.27
- US cups
- 0.03
- Metric cups (250 ml)
- 0.03
- Milliliters
- 7.4
How to convert tablespoons of buttermilk to grams
A US tablespoon is 1/16 of a cup. One cup of buttermilk weighs about 245 g, so one tablespoon is 15 g and 1/2 × 15 = 7.7 g.
Measure liquids in a clear jug at eye level. Thick dairy like yogurt or sour cream should be levelled in a dry cup.
Buttermilk: tablespoons to grams chart
| Tablespoons | Grams |
|---|---|
| 1/2 tablespoon | 7.7 grams |
| 1 tablespoon | 15 grams |
| 2 tablespoons | 31 grams |
| 3 tablespoons | 46 grams |
| 4 tablespoons | 61 grams |
| 5 tablespoons | 77 grams |
| 6 tablespoons | 92 grams |
| 8 tablespoons | 123 grams |
1/2 tablespoon of other ingredients
The same amount weighs very different things depending on the ingredient:
| Ingredient | Grams |
|---|---|
| Water | 7.4 grams |
| Milk | 7.6 grams |
| Heavy Cream | 7.4 grams |
| Sour Cream | 7.6 grams |
| Greek Yogurt | 7.7 grams |
| Cream Cheese | 7.3 grams |
| Sweetened Condensed Milk | 9.6 grams |
| Grated Parmesan | 3.1 grams |
| Shredded Cheddar | 3.5 grams |
| All-Purpose Flour | 3.9 grams |
| Bread Flour | 4 grams |
| Almond Flour | 3 grams |
| Granulated Sugar | 6.3 grams |
| Brown Sugar | 6.9 grams |
More buttermilk conversions
- All buttermilk conversions
- 100 grams of buttermilk to cups
- 1 cup of buttermilk to grams
- 1 ounce of buttermilk to cups
Frequently asked questions
How many grams is 1/2 tablespoon of buttermilk?
1/2 tablespoon of buttermilk is 7.7 grams, based on 245 g per level US cup.
Is a tablespoon the same everywhere?
Almost. US and UK tablespoons hold about 15 ml and teaspoons about 5 ml. Australia is the exception: an Australian tablespoon is 20 ml (4 teaspoons), so use ¾ of an Australian tablespoon to match a US one.
Should I weigh buttermilk or measure it by volume?
Measure liquids in a clear jug at eye level. Thick dairy like yogurt or sour cream should be levelled in a dry cup. Weighing is always more accurate, which is why grams are the safest choice for baking.