Homemade Buttermilk

Why You’ll Love This Recipe

Homemade Buttermilk is a simple and cost-effective alternative to store-bought versions, perfect for baking and cooking. It provides the same tangy flavor and acidic quality that helps create tender cakes, fluffy pancakes, and savory dressings. With just two ingredients and a few minutes of your time, you can whip up fresh buttermilk whenever you need it.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

milklemon juice or white vinegar

directions

Pour 1 cup of milk into a measuring cup or bowl.

Add 1 tablespoon of lemon juice or white vinegar.

Stir the mixture gently and let it sit at room temperature for 5–10 minutes.

Once the milk has slightly thickened and curdled, it’s ready to use as buttermilk.

Use immediately in your recipe or refrigerate for later use.

Servings and timing

This recipe yields 1 cup of buttermilk.Preparation time: 2 minutesResting time: 5–10 minutesTotal time: 7–12 minutes

Variations

Use apple cider vinegar instead of white vinegar for a milder flavor.

Substitute milk with dairy-free alternatives like almond or soy milk to make vegan buttermilk.

Adjust the quantity to match the needs of your recipe.

storage/reheating

Store homemade buttermilk in an airtight container in the refrigerator for up to 1 week.Shake or stir well before using, as separation may occur.Do not freeze, as the texture will change after thawing.

FAQs

Can I use any type of milk?

Whole milk is best, but 2%, skim, or plant-based milks can also work with slight texture differences.

Why do I need acid for buttermilk?

The acid curdles the milk slightly and mimics the tangy flavor and function of traditional buttermilk.

Can I use bottled lemon juice?

Yes, bottled lemon juice works fine in place of fresh.

Is homemade buttermilk the same as cultured buttermilk?

Not exactly—cultured buttermilk is fermented, while this version is a quick substitute for similar taste and acidity.

Can I make a larger batch?

Yes, simply scale the ingredients using the same ratio of 1 tablespoon acid per 1 cup of milk.

What if my milk doesn’t curdle?

It may still be usable as long as the acid has been mixed in and allowed to rest—it doesn’t need to be heavily curdled.

Can I use this in baking?

Absolutely—it works perfectly in pancakes, biscuits, cakes, and more.

Will it taste the same as store-bought?

Very close—it has a similar tang and texture, though not fermented like traditional buttermilk.

Can I use cream instead of milk?

It’s not recommended as the fat content will affect the final texture in most recipes.

Do I need to warm the milk?

No, room temperature milk works best, but cold milk can be used in a pinch with slightly longer rest time.

Conclusion

Homemade Buttermilk is a quick, easy, and reliable substitute that delivers all the essential characteristics of traditional buttermilk. Ideal for both baking and cooking, it ensures your dishes stay moist, flavorful, and perfectly textured. With just two pantry staples, you’ll never have to run to the store for buttermilk again.

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