2/3 Cup of Buttermilk in Grams
2/3 cup of buttermilk = 163 grams
That's 163 g, or 5.76 oz by weight.
2/3 cup of buttermilk in other units
- Grams
- 163
- Ounces
- 5.76
- Metric cups (250 ml)
- 0.63
- Tablespoons
- 10.7
- Milliliters
- 158
How to convert cups of buttermilk to grams
One level US cup of buttermilk weighs about 245 g. Multiply: 2/3 × 245 = 163 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: cups to grams chart
| Cups | Grams |
|---|---|
| 1/8 cup | 31 grams |
| 1/4 cup | 61 grams |
| 1/3 cup | 82 grams |
| 1/2 cup | 123 grams |
| 2/3 cup | 163 grams |
| 3/4 cup | 184 grams |
| 1 cup | 245 grams |
| 1 1/4 cups | 306 grams |
| 1 1/2 cups | 368 grams |
| 2 cups | 490 grams |
| 2 1/2 cups | 613 grams |
| 3 cups | 735 grams |
| 4 cups | 980 grams |
2/3 cup of other ingredients
The same amount weighs very different things depending on the ingredient:
| Ingredient | Grams |
|---|---|
| Water | 158 grams |
| Milk | 163 grams |
| Heavy Cream | 159 grams |
| Sour Cream | 161 grams |
| Greek Yogurt | 163 grams |
| Cream Cheese | 155 grams |
| Sweetened Condensed Milk | 204 grams |
| Grated Parmesan | 67 grams |
| Shredded Cheddar | 75 grams |
| All-Purpose Flour | 83 grams |
| Bread Flour | 85 grams |
| Almond Flour | 64 grams |
| Granulated Sugar | 133 grams |
| Brown Sugar | 147 grams |
More buttermilk conversions
- All buttermilk conversions
- 100 grams of buttermilk to cups
- 1 ounce of buttermilk to cups
- 1 tablespoon of buttermilk to grams
Frequently asked questions
How many grams is 2/3 cup of buttermilk?
2/3 cup of buttermilk is 163 grams, based on 245 g per level US cup.
Is it different with a UK or Australian cup?
Slightly. UK, Australian and New Zealand recipes use a 250 ml metric cup, which is about 6% bigger than a US cup (236.6 ml). Using a metric cup, 2/3 cup of buttermilk would be 173 g.
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.