How to Make Buttermilk

Course: Sauce

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: tablespoons

Calories: 9kcal

Author: Becky Hardin

Give your baked goods the perfect touch by using this Homemade Buttermilk. You’ll learn how to prepare buttermilk from scratch so you can add it to some of your favorite recipes.

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US Customary - Metric

Equipment

Kitchen Scale (optional)

Ingredients

1 cup milk *
1 tablespoon white wine vinegar or lemon juice **

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

Video

Notes

Yield: This recipe makes 1 cup of buttermilk.

*I recommend whole milk for the richest results, but any kind will work.

**You can use bottled lemon juice in the milk if you don’t have fresh juice from a lemon to use.

Tips:

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).

Storage: Store homemade buttermilk in an airtight container in the refrigerator for up to 3 days, and stir well before using. If it smells sour beyond its tangy norm, looks separated, or develops mold, it’s time to toss it.

Nutrition