Ever wanted to know how to make homemade buttermilk at home? This 2-ingredient recipe is quick, easy, and works every single time! Buttermilk makes fluffier pancakes and waffles, and it gives baked goods an extremely moist texture.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
I have a confession to make: I have never ever purchased buttermilk! When I first discovered it existed, buttermilk was not even a thing in Europe so, unless you lived in the US, you would just not find it. This means that from day 1, I learned how to prepare homemade buttermilk. In hindsight, it was a blessing!
Buttermilk substitute is such an easy recipe to make: with 2 staple ingredients and a 5 minute-preparation, you get curdled milk ready to use. And if you ask me, buttermilk is the secret ingredient to successful baking, and what makes the difference between good and great baked goods. It brings some moisture to your cakes, muffins or quick breads, creates fluffy pancakes and waffles, and makes flaky biscuits or pie crusts. If you’re serious about baking, you need to know about buttermilk!
What is buttermilk?
To say it simply, buttermilk is fermented milk or a slightly sour milk, that comes from a combination of milk and an acid (usually lemon or vinegar). It has a thicker texture than plain milk, with a subtle tang and it creates creamy and/or incredibly moist, light and airy textures to your baked goods.
A 2-ingredient recipe
To prepare homemade buttermilk, you need some milk and an acid:
- Milk: You can use either whole, 2% or skim milk.
- Lemon juice (or white vinegar): Use preferably freshly squeezed lemon juice, or alternatively white vinegar. That being said, bottled lemon juice and apple cider vinegar work too.
For best results, make sure both ingredients (and in particular the milk) are not too cold, and ideally at room temperature. You will get an almost instant reaction, with a thicker, curdled milk.
Possible variations. If you don’t have lemon or white vinegar, you can replace buttermilk with the same quantity of plain yogurt. Another option consists in using cream of tartar (i.e. 1 ¾ teaspoon cream of tartar + 1 cup of milk) but this is not my favorite option, as it tends to make your baked goods slightly cakey.
How to make buttermilk at home?
It couldn’t be easier! Simply mix milk and lemon juice (or white vinegar) together, respecting the ratio 1 cup milk to 1 Tablespoon lemon juice (or white vinegar). This is how to:
- Add 1 Tablespoon of freshly squeezed lemon juice (or white vinegar) to a measuring cup.
- Pour in the milk until you reach the 1 cup-mark.
- Gently stir, and let sit for 5 to 10 minutes to allow mixture to curdle. Then stir and use!
What does buttermilk do in baking?
Buttermilk creates magic in almost any baking recipe. The acid in buttermilk tenderizes gluten, helping to lighten the batter and resulting in perfectly moist and airy cakes, muffins or pancakes, with a tender crumb. Buttermilk also reacts to baking soda or baking powder, and helps with leavening. Last but not least, it has a subtle tangy flavor that can take a baked good recipe from good to great.
Common uses of buttermilk in baking:
- In pancakes and waffles
- In cakes and quick breads
- To make Southern-style biscuits
- To make flaky pie crusts
FAQ:
What is the difference between milk and buttermilk? Basically, buttermilk is a slightly sour milk. Also, since the proteins in buttermilk are curdled, it is a little thicker than milk, but lighter than cream.
Can you use milk and buttermilk interchangeably? Yes and no. In recipes that call for buttermilk, the absence of acid will not produce the same end result. With that in mind, you can nevertheless replace buttermilk with milk in recipes, with the following ratio:
- 1 cup milk (240 ml) = 1 cup buttermilk + 2 Tablespoons milk
- 1 cup buttermilk (240 ml) = 1 cup milk – (minus) 2 Tablespoons
Can you use skim milk to make buttermilk? Short answer is yes. You can use whole, 2%, or even 1% milk to make buttermilk. For best results, I recommend whole milk or 2%.
Should you use cold or room temperature ingredients? Because of the acid reaction, I find that using room temperature ingredients works better than cold ingredients, creating the curdling effect almost right away.
How long can you store buttermilk? Homemade Buttermilk will keep for 2 to 4 days in the fridge. When ready, shake the container to re-mix the buttermilk before using it.
Can you freeze buttermilk? Absolutely! Because it only takes 5 minutes to prepare, I usually prefer to make and use it right away, but if for any reason you want to freeze it, you can pour it in a sealed container and store in the freezer for up to 3 months.
Can you make it dairy-free or vegan? Yes! Simply replace the milk with coconut milk and proceed the exact same way: add lemon juice or white vinegar to a measuring cup and pour in the coconut milk up to 1 cup. And voilà! A perfect vegan and dairy-free buttermilk substitute.
My favorite recipes using buttermilk:
- Buttermilk Banana Bread – Ultra moist!
- Whole Wheat Buttermilk Waffles – They’re healthy, wholesome and moist.
- Easy Buttermilk Biscuits – In this recipe, buttermilk yields the moist tender and flaky biscuits. Enjoy them warm with butter. Hmmmm…!
- Honey Peach Galette with Buttermilk Crust – A delicious soft and flaky crust, just perfect for any fruit galette recipe, with cherries, apricots, pears or strawberries.
- Best Ever Carrot Cake Recipe – Buttermilk makes this carrot cake so incredibly soft, moist and tender. You sure will ask for seconds!
- Pear and Chocolate Cobbler – This cobbler recipe is incredibly soft, sweet, flaky… Delicious!
How To Make Buttermilk
- Prep Time: 5 mins
- Total Time: 5 minutes
- Yield: 1 cup buttermilk 1x
- Category: Baking basics
- Cuisine: American
- Diet: Vegetarian
Ever wanted to know how to make homemade buttermilk at home? This 2-ingredient recipe is quick, easy, and works every single time! Buttermilk makes fluffier pancakes and waffles, and it gives baked goods an extremely moist texture.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 cup (240 ml) milk*
- 1 Tablespoon fresh lemon juice** (or white vinegar)
Instructions
- Add one Tablespoon of fresh lemon juice (or white vinegar) to a measuring cup or pitcher.
- Pour the milk over, until you reach the 1-cup (240 ml) level.
- Gently stir and let the mixture sit for about 5-10 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste. Stir again and use as needed.
Notes
* You can use whole milk, 2% or skim milk. For a dairy-free version, replace with full-fat coconut milk.
** I recommend you use freshly squeezed lemon juice from whole lemons.
Did you make this recipe?
Lastly, if you make this How To Make Buttermilk, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Delicious buttermilk recipes you need to try!
Best Ever Buttermilk Banana Bread Recipe (ultra moist!).
Fruit Galette with Buttermilk Crust.
