How to Make Buttermilk

Easy homemade buttermilk substitute made with milk and vinegar or lemon juice. Ready in 5 minutes, this simple kitchen hack is perfect for pancakes, waffles, biscuits, cakes, and fried chicken recipes when you don’t have store-bought buttermilk on hand.

Ingredients

• 1 tablespoon white vinegar or fresh lemon juice (15 ml)
• 1 scant cup milk (240 ml)

Instructions

Step 1: Prepare the Mixture

Add the vinegar or lemon juice to a measuring cup.

Step 2: Add the Milk

Fill the measuring cup with milk until it reaches the 1-cup mark.

Step 3: Let It Rest

Stir gently, then let the mixture sit at room temperature for about 5 minutes. The milk will slightly curdle and thicken, creating the tangy flavor and texture of buttermilk.

Tips

• Use whole milk for a richer, creamier result.
• Allow the mixture to rest fully; this gives it the best texture and tang.
• If the milk doesn’t curdle much, don’t worry—it will still work in recipes.
• For baking, always measure the buttermilk after it has rested.

Variations and Substitutions

• Vinegar Options: Use apple cider vinegar instead of white vinegar for a milder taste.
• Citrus Choice: Lemon juice or lime juice both work well.
• Dairy-Free: Combine 1 tablespoon vinegar or lemon juice with 1 cup soy milk or almond milk to make a vegan version.
• Yogurt Alternative: Mix plain yogurt with a splash of milk for a thicker substitute.

FAQs

Can I make buttermilk ahead of time?
Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days. Stir before using.

What if I don’t see curdling?
Even if it doesn’t look very curdled, the acidity is there and will still activate leavening agents in baking.

Can I use skim milk?
Yes, but whole milk provides the best flavor and texture.

Is this the same as store-bought buttermilk?
Not exactly. Store-bought buttermilk is cultured, while this version is a quick substitute that works just as well for baking.

Serving Suggestions

• Use in pancakes, waffles, muffins, and cakes for extra fluffiness.
• Add to fried chicken marinades for tender and juicy meat.
• Stir into salad dressings for a tangy flavor.
• Use in biscuits or scones for a light, airy texture.

Why You’ll Love This Recipe

• Quick and easy—ready in 5 minutes with two simple ingredients.
• Perfect substitute when you don’t have buttermilk on hand.
• Works in both sweet and savory recipes.
• Adaptable for dairy-free diets.
• A kitchen staple that saves you from last-minute grocery trips.

How to Make Buttermilk

Servings

1

servings

Prep time

3

minutes

Ingredients

• 1 tablespoon white vinegar or fresh lemon juice (15 ml)

• 1 scant cup milk (240 ml)

Directions

• Step 1: Prepare the Mixture
• Add the vinegar or lemon juice to a measuring cup.
• Step 2: Add the Milk
• Fill the measuring cup with milk until it reaches the 1-cup mark.
• Step 3: Let It Rest
• Stir gently, then let the mixture sit at room temperature for about 5 minutes. The milk will slightly curdle and thicken, creating the tangy flavor and texture of buttermilk.