This Homemade Buttermilk Substitute requires only two ingredients, which are readily available in the kitchen. It comes together in minutes, and you do not need to buy store-bought buttermilk to bake your favorite baked goods!
Have you ever been in the middle of prepping the ingredients for a recipe and realized you don’t have buttermilk? There’s no need to run to the store; instead, make this easy Homemade Buttermilk Substitute in five minutes.
Jump to:
- What Is Buttermilk?
- What Is Buttermilk Used For and Why?
- Difference Between Milk And Buttermilk
- About Homemade Buttermilk Substitute
- Reasons To Make a Buttermilk Substitute
- Ingredients and Notes
- How To Make Homemade Buttermilk Substitute
- Storing Suggestions
- Recipe Tips
- Different Ratios For Homemade Buttermilk
- More Homemade Recipes
- Recipe Card
What Is Buttermilk?
Buttermilk is a fermented dairy liquid. Traditionally, it was the liquid left behind after churning butter out of cream. But nowadays, buttermilk is made by adding a bacterial culture to the milk. It results in a slightly sour, acidic, and thick liquid which is known as buttermilk.
What Is Buttermilk Used For and Why?
The acidity of the buttermilk provides a tangy flavor to the baked goods and balances the sweetness. It also provides richness and moisture to the baked items. Buttermilk activates the baking soda, producing the gas that makes the dough or batter rise. The acidity breaks down proteins, giving the baked goods more delicate crumbs.
Buttermilk is used to bake various baked goods, such as muffins, quick bread, cakes, biscuits, and more. It is also used to make pancakes and waffles because buttermilk provides a soft, fluffy, and tender texture.
Difference Between Milk And Buttermilk
Milk is a fresh dairy product, whereas buttermilk is cultured. It is fermented with lactic acid, which gives buttermilk its sourness and thickness.
About Homemade Buttermilk Substitute
I generally do not keep store-bought buttermilk in my fridge. In the nearby grocery store, I usually find a 2-liter carton, which is hard to use in a few days. So, for baking and other recipes, I like to make buttermilk substitutes.
While real, cultured buttermilk is better than any substitutions, this homemade buttermilk comes together in a pinch and works successfully. It requires only two ingredients and is cost-effective. I have made tons of baking recipes successfully with this homemade buttermilk substitute.
However, for the rich and creamy texture, I highly recommend using whole milk to make this buttermilk substitute. Making plant-based buttermilk is also easy! Use your choice of non-dairy milk to make this homemade buttermilk substitute.
Reasons To Make a Buttermilk Substitute
- Making this Homemade Buttermilk Substitute is easy and requires only two ingredients.
- It is cost-effective and you will not need to buy the whole buttermilk carton from the store.
- This recipe can be handy whenever you are in need of buttermilk for baking goods or your favorite pancakes.
- On my website you will find many baking recipes made successfully with the Homemade Buttermilk Substitute.
- You can make as much buttermilk substitute as you want by adjusting the ratios of ingredients.
Ingredients and Notes
- Milk: Use whole or full-fat milk for the best results. I sometimes mix heavy cream with milk to achieve thicker and richer buttermilk. But if you have only 2% milk, you can still make buttermilk. It will be thinner in consistency, but better than nothing. If you want to make plant-based buttermilk, replace milk with your choice of non-dairy milk.
- Acid: You have two acidic ingredients to choose from: white vinegar and lemon juice. Any acid you decide to use will turn your milk into buttermilk. However, my personal preference is distilled white vinegar. But, again choose what you like and what is available in your kitchen. Apart from these two ingredients, you can also use apple cider vinegar. After adding any acid to the milk, you will not taste either of the ingredients in the buttermilk.
How To Make Homemade Buttermilk Substitute
Pour milk into the measuring cup and add white vinegar (or lemon juice).
Stir gently.
Let the mixture stand at room temperature for 5 minutes.
The milk will thicken and appear slightly curdled or chunky.
You can use this buttermilk substitute 1-for-1 for your baking recipes.
Storing Suggestions
You can store the buttermilk in the refrigerator in an airtight glass jar or container for up to a week. However, I recommend making it as needed rather than in advance.
Recipe Tips
Milk: As you may have noticed, store-bought buttermilk is pretty thick. So, to achieve a thick consistency, use whole milk or cream. I like to combine cream and milk to achieve a thicker and richer buttermilk consistency. But if you have only 2% milk, don’t be disappointed. You can still use it to make a buttermilk substitute. It will have a thinner consistency, but it will still be better than nothing!
Vinegar or Lemon Juice: I prefer vinegar, but both will work. You can also use apple cider vinegar if that’s your ingredient choice.
Milk Temperature: Vinegar is acidic, so when mixed with milk, it should curdle instantly. However, I have noticed that curdling depends on the temperature of the milk. If milk is cold, we need to let it stand for at least 8-10 minutes. If milk is at room temperature, it will curdle within five minutes. But if mix vinegar to slightly warm milk, it will curdle instantly.
Vegan Buttermilk Substitute: You can use non-dairy milk instead of milk for a vegan buttermilk substitute. I have tried almond and cashew milk to make the buttermilk substitute successfully.
Different Ratios For Homemade Buttermilk
| Buttermilk Substitute | Milk | Vinegar or Lemon Juice |
|---|---|---|
| To make 1 cup | 1 cup (240ml) | 1 tablespoon (15ml) |
| To make ¾ cup | ¾ cup (180ml) | 2 + ¼ teaspoon (11.25ml) |
| To make ½ cup | ½ cup (120ml) | ½ tablespoon (7.5ml) |
| To make ⅓ cup | ⅓ cup (80ml) | 1 teaspoon (5ml) |
| To make ¼ cup | ¼ cup (60ml) | ¾ teaspoon (3.75ml) |
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Recipe Card
Homemade Buttermilk Substitute
Ingredients
- 1 cup (240ml) whole milk
- 1 tablespoon distilled white vinegar or lemon juice
Instructions
- Pour milk into the measuring cup and add white vinegar (or lemon juice). Stir gently.
- Let the mixture stand at room temperature for 5 minutes.
- The milk will thicken and appear slightly curdled or chunky.
- You can use this buttermilk substitute 1-for-1 for your baking recipes.
Storing Suggestions
- Store the buttermilk in the refrigerator in an airtight glass jar or container for up to a week. However, I recommend making it as needed rather than in advance.
Notes
- Milk: As you may have noticed, store-bought buttermilk is pretty thick. So, to achieve a thick consistency, use whole milk or cream. I like to combine cream and milk to achieve a thicker and richer buttermilk consistency. But if you have only 2% milk, don’t be disappointed. You can still use it to make a buttermilk substitute. It will have a thinner consistency, but it will still be better than nothing!
- Vinegar or Lemon Juice: I prefer vinegar, but both will work. You can also use apple cider vinegar if that’s your ingredient choice.
- Milk Temperature: Vinegar is acidic, so when mixed with milk, it should curdle instantly. However, I have noticed that curdling depends on the temperature of the milk. If milk is cold, we need to let it stand for at least 8-10 minutes. If milk is at room temperature, it will curdle within five minutes. But if mix vinegar to slightly warm milk, it will curdle instantly.
- Vegan Buttermilk Substitute: You can use non-dairy milk instead of milk for a vegan buttermilk substitute. I have tried almond and cashew milk to make the buttermilk substitute successfully.