Learning how to make homemade buttermilk is one of the easiest kitchen hacks ever, and it only takes 2 simple ingredients and about 5 minutes of your time. Whether you're baking buttermilk pancakes, flaky biscuits, moist muffins & cakes, or even homemade syrup, this easy buttermilk substitute works like a charm every single time.
Let me set the scene- I open my eyes one Sunday morning, and the first thought that pops into my brain is- lets make homemade pancakes! What a great idea! I go to the kitchen to gather my ingredients, but OH NO... I have no buttermilk. Now I know not to fret, because I know how to whip up homemade buttermilk with just 2 simple ingredients and about 5 minutes of my time. Problem solved!
Actually though, learning how to make my own buttermilk has saved me so many times while baking, wether I'm making pancakes, muffins, or even buttermilk syrup!
Just mix milk with a little lemon juice or vinegar, and in minutes you'll have homemade buttermilk- kitchen chemistry at its finest!
What you'll need to make buttermilk at home
You literally need only 2 ingredients to make buttermilk- milk & an acid!
- milk- I've tested this with a few different types of milk before. In my opinion, whole milk works the best since buttermilk is typically very thick and creamy. If you need a non-dairy option, thicker milks like coconut, oat, or soy milk work best. Try to avoid non-fat milks if possible.
- lemon juice- fresh lemon juice to be exact. The acidity of the lemon juice added to the milk will curdle it, creating buttermilk.
- OR white vinegar- works the same way lemon juice does. You can use either for making buttermilk for your recipes.
Don't have some or ANY of these ingredients? Here are a few more options for you-
- If you don't have any of these ingredients, you could use sour cream or full-fat plain yogurt as a substitution.
- If you have milk & sour cream, you could use a half & half mixture (ie- recipe calls for 1 cup buttermilk, use ½ cup milk + ½ cup sour cream).
Let the Buttermilk Sit
This is an important step in the process and one you can't skip! You have to allow time for the milk and lemon juice/vinegar to do it's thing (aka chemistry). When you add lemon juice to milk, the acid causes the milk proteins to curdle slightly and thickens the liquid. It also gives the milk the tangy flavor and acidity that real buttermilk has.
What recipes typically call for buttermilk?
Lot's of types of recipes use buttermilk for different reasons. The acidity in buttermilk also reacts with leaveners like baking soda, causing baked goods to rise (things they didn't teach us in high school chemistry class), which is why you'll see it used a lot in baking recipes. It makes things like pancakes, baked donuts, biscuits, muffins, and cakes softer and fluffier. Buttermilk also has a tangy flavor that milk doesn't have, so in many recipes it adds a different layer of flavor and taste to the finished product!
You'll even see buttermilk used in savory dishes as well, like fried chicken or salad dressing! It's super versatile and can be used many different ways.
My Favorite Recipes That Use Buttermilk-
A lot of baking recipes that I love use buttermilk, so like I said above, knowing how to make my own has helped me so many times in the kitchen. Here are a few of my favorite recipes that use buttermilk-
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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Easiest Way to Make Buttermilk at Home
Equipment
Ingredients
- 1 tablespoon lemon juice or white vinegar
- 1 cup whole milk scant cup
Instructions
- In a glass measuring cup, add 1 tablespoon of lemon juice/vinegar. Fill the measuring cup to the 1-cup line with milk.1 tablespoon lemon juice, 1 cup whole milk
- Mix well and let the mixture sit for at least 5 minutes, allowing time for the acid to curdle the milk, giving it a buttermilk-like texture and taste.
- Use as needed in any recipe calling for buttermilk.
Notes
- Freeze leftover buttermilk in a freezer-safe container for up to 3 months. Thaw and mix before using in your next recipe.
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