If you’ve ever started a recipe and realized you don’t have buttermilk on hand, don’t worry! My homemade buttermilk recipe is the easiest kitchen trick every baker should know. With just milk and an acid (vinegar or lemon juice), you can whip up a quick, easy buttermilk alternative in minutes. It works as the perfect buttermilk substitute for biscuits, pancakes, muffins, fried chicken, and more. Not only does this DIY version save a trip to the store, but it also guarantees you’ll always have some buttermilk ready whenever you need it.
Homemade Buttermilk Substitute for Baking
Traditional buttermilk is actually the liquid left behind after churning butter, and it has a distinctly creamy and acidic flavor. The natural acid in buttermilk not only reacts with baking soda for lift, but also slightly breaks down gluten, giving baked goods a tender, soft crumb. If you’re like me and don’t always keep some on hand (those bottles are so big, and I never seem to finish them before they go bad), this substitute for buttermilk will come in handy. It delivers the same chemical reaction that many recipes depend on without the extra waste.
Regular milk doesn’t react with baking soda the way buttermilk does, so skipping the acid can lead to flatter, denser baked goods. Plus, it’s so easy to make this DIY buttermilk with just one extra ingredient. Both vinegar and lemon juice work the same way, so it’s a matter of flavor preference or what you have on hand. Let it sit for 5 minutes, and you’ll see it thicken and curdle slightly–that’s when you know it’s ready to use.
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Only Make What You Need
Even as someone who bakes daily, I always recommend making only the amount of homemade buttermilk you need for your recipe. Since it takes just 5 minutes, there’s no need to store large amounts that might spoil.
How to Make Buttermilk
Equipment
- Kitchen Scale (optional)
Instructions
- Place the milk in a cup or bowl. Remove 1 tablespoon of milk, then stir in the acid (either vinegar or lemon juice). Set it aside for 5 minutes before using.1 cup milk, 1 tablespoon white wine vinegar or lemon juice
Notes
- Dairy-Free Option: You can also use almond, oat, or soy milk as a dairy-free buttermilk alternative; just add the acid the same way.
- Don’t let your buttermilk sit out for too long. It only needs about 5 minutes before you should use it or put it in a storage container and place it in the refrigerator.
- If you need more than a cup of buttermilk for a recipe, you’ll need to double this recipe.
- This homemade version isn’t meant for sipping (store-bought cultured buttermilk is drinkable, while this one is purely a baking ingredient).
How to Make Buttermilk Step-by-Step
Stir and Wait: Place 1 cup of milk in a cup or bowl. Remove 1 tablespoon of milk, then stir in 1 tablespoon of acid (either vinegar or lemon juice). Set it aside for 5 minutes before using.
How to Store and Freeze
Homemade buttermilk will keep in the refrigerator for up to 3 days. However, it’s so simple to make that I usually just make as much as I need in the moment. If you do have leftovers, make sure to keep them in an airtight container and stir well before using. You can also freeze them in an ice cube tray, then transfer to an airtight container to store for up to 3 months. Just make sure to thaw before using.
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