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buttermilk substitute in the cup

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

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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