How to Make Buttermilk
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You can learn how to make buttermilk from milk and lemon juice at home. This easy recipe will save you a trip to the grocery store.
What is buttermilk? It is the leftover liquid from churning cream into butter.
But, who has time to churn their own butter, or even time to run to get the store bought version?
This is a tried and true substitute. I use it in a variety of recipes with no noticeable difference in quality.
Why this recipe works
- The acid in the lemon juice gives the milk a tangy, creamy feeling similar to the real buttermilk.
- This easy substitute only takes two common, cost-effective ingredients instead of purchasing expensive buttermilk.
This DIY buttermilk recipe is perfect for all of your baking needs. It’ll be our little secret that you didn’t use the real thing!
What you need
This buttermilk substitute is so quick and easy to make with kitchen basics. Let’s discuss just a few of the key ingredients:
Ingredients
This is a short overview of the ingredients I used and why I chose them. The full recipe can be found at the bottom of the post!
- Whole milk: I prefer whole milk, but you could use any milk, including dairy-free, for this DIY buttermilk recipe.
- Lemon juice or white vinegar: You will also need an acid to make the milk become sour. I recommend fresh lemon juice over bottled. I also prefer lemon over vinegar for this recipe.
How to make buttermilk from milk
1. Start with lemon juice
Fresh squeezed lemon juice works wonders to curdle the milk for this buttermilk substitute.
- Add the 1 tablespoon lemon juice to a 1 cup liquid measuring cup.
2. Add milk
You’ll add the milk into the lemon juice.
- You’ll pour enough milk into the cup to equal 1 full cup.
3. Mix and let sit
The recipe calls for mixing the ingredients. Let the mixture sit until it appears curdled.
- Stir the ingredients well.
- Let sit for about 5 minutes
- The buttermilk substitute is ready for use when it looks curdled.
- Use immediately in your recipe for best results.
Frequently asked questions
Yes! I have an entire post on how to freeze buttermilk. I highly suggest reading it.
However, the homemade variety is best the day it is made.
Unfortunately, this substitute won’t last as long as the real thing. Use it within 4 days.
Other methods for substituting buttermilk
- Cream of tartar: Mix 1 ¾ teaspoons cream of tartar into 1 cup whole milk for every 1 cup needed.
- Yogurt: Use ¾ cup plain yogurt plus ¼ cup water for every 1 cup needed.
- Sour cream: Use ¾ cup sour cream plus ¼ cup water for every 1 cup needed.
- Kefir: Use an equal amount of kefir to replace it in any recipe.
Tasty ways to use it
I find that this substitute works well in almost any recipe. These are some of my favorites to use it in.
How to Make Buttermilk
Ingredients
- 1 tablespoon lemon juice, or distilled white vinegar
- 1 scant cup (225 ml) whole milk
Instructions
- Add the lemon juice or vinegar to a 1 cup liquid measuring cup.
- Pour enough whole milk into the cup to equal 1 full cup.
- Stir well and let sit for 5 minutes. The mixture is ready to use once it looks curdled.
- Use immediately in your recipe.
Notes
- Lemon juice: I prefer to use fresh lemon juice as it is milder than bottled lemon juice. It’s also my preference over vinegar.
- If you don’t have lemon juice or vinegar, you can mix 1 ¾ teaspoons cream of tartar into 1 cup milk. Cream of tartar is an acid and will work the same way.
- Milk: Any milk, including dairy-free, will work for this DIY buttermilk recipe.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hello thanks for the recipe. Can one substitute buttermilk with sour milk
I would not use sour milk in place of buttermilk. Sour milk is spoiled.
I prefer to drink it. Could you also drink it?
I love buttermilk with corn bread. It’s delicious.
Can I use fat free milk?
Yes! It’s noted in the recipe notes that you can use any milk, even dairy-free.
Thank you from Sweden, where buttermilk does not exist!