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buttermilk substitute in the cup
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Homemade Buttermilk Substitute

By: Jigna
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!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Course: Beverages
Cuisine: World
Diet: Eggless, Vegetarian

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

  1. 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!
  2. Vinegar or Lemon Juice: I prefer vinegar, but both will work. You can also use apple cider vinegar if that's your ingredient choice.
  3. 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.
  4. 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.

Nutrition (Approximate Values)

Calories : 149kcalCarbohydrates : 11gProtein : 8gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gCholesterol : 29mgSodium : 93mgPotassium : 366mgSugar : 12gVitamin A : 395IUCalcium : 301mg
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