How to Make Buttermilk

Buttermilk is one of those ingredients that shows up in small amounts in all kinds of recipes, but it may not be something you always keep in the fridge. If you find yourself in a pinch, knowing how to make buttermilk at home can save the day. With just two simple ingredients, you can make a quick substitute that works beautifully in baking and cooking without an extra trip to the store.

I can’t tell you how many times I’ve started a recipe only to realize I needed buttermilk and didn’t have a jug of cultured buttermilk sitting in the fridge. It’s one of those ingredients that’s often used in small amounts, so unless you bake with it all the time, it’s easy to skip buying it. That’s exactly why I love knowing how to make buttermilk at home. It’s quick, simple, and saves me from buying a specialty ingredient I may only use occasionally.

Buttermilk does more in a recipe than just add moisture. Its acidity helps tenderize baked goods, creates a softer texture, and gives things like pancakes, biscuits, cakes, and muffins that subtle tangy flavor people love. This homemade version mimics that same acidic reaction by combining milk with lemon juice, giving you a substitute that works in a very similar way in most recipes. It may not be exactly the same as cultured buttermilk, but when you’re in a pinch, it gets the job done beautifully.

What is Buttermilk?

Buttermilk is a tangy dairy product that’s often used in baking and cooking to add flavor, moisture, and tenderness to recipes. Traditional buttermilk was originally the liquid left behind after churning butter, but the buttermilk you buy at the store today is usually cultured milk that has been fermented to create that signature tangy flavor and thicker texture. Buttermilk plays an important role in recipes by helping baked goods rise, creating a softer crumb, and adding a little richness and depth that plain milk just doesn’t provide.

Ingredients and Variations

• Milk – Use whole milk, low-fat, or skim milk. Whole milk will give you a slightly creamier, thicker result, but any milk works well. You can also use non-dairy milk but it may alter the flavor of the final recipe.
• Fresh Lemon Juice – Fresh lemon juice adds the acidity needed to create homemade buttermilk. Bottled lemon juice can work in a pinch, but fresh gives the best flavor. White vinegar or apple cider vinegar can also be used in place of lemon juice.

See recipe card for quantities.

How to Make Homemade Buttermilk

1. Combine the milk and lemon juice in a mason jar or other suitable container.
2. Stir and allow to sit, covered, for 15 minutes. (Do not put it in the fridge as it works best at room temp.
3. Store leftover buttermilk substitute in the fridge in an airtight container for up to 3 days.

Hint: Let the milk and lemon juice sit at room temperature for the best results.

Storing Homemade Buttermilk

Homemade buttermilk substitute should be stored in an airtight container in the refrigerator and used within 3 days. Give it a quick stir before using, as some separation is normal. Since this is best made fresh, I like to make only what I need whenever possible.

Ways to Use Buttermilk

Buttermilk shows up in all kinds of recipes, especially baked goods where that tangy flavor and acidity really shine. It’s what gives fluffy Old-Fashioned Buttermilk Pancakes their tender texture, helps create rich cakes like Chocolate Hershey Bar Buttermilk Sheet Cake, and makes classics like Old-Fashioned Buttermilk Biscuits light and soft. It’s also a key ingredient in old-fashioned desserts like Buttermilk Pie, where that little bit of tang balances out the sweetness beautifully.

Buttermilk isn’t just for baking, though. It’s also great in savory recipes because the acidity helps tenderize meat and adds flavor at the same time. That’s what makes recipes like Spicy Oven Fried Chicken so flavorful and helps coatings crisp up on dishes like Crispy Panko Chicken Nuggets.

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RECIPE

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Homemade Buttermilk

Learn how to make buttermilk at home with just milk and lemon juice or vinegar. A quick, easy substitute for baking and cooking.

Prep Time15 minutes mins

Course: condiment/ extra

Cuisine: American

Servings: 2 cups

Ingredients

• 2 cups milk
• 2 Tablespoons Fresh Lemon Juice

Instructions

• Combine the milk and lemon juice in a mason jar or other suitable container.
• Stir and allow to sit, covered, for 15 minutes. (Do not put it in the fridge as it works best at room temp.
• Store in the fridge in an air tight container for up to 3 days.

Notes

White vinegar can be used in place of lemon juice.

Use any type of milk like whole, low fat or skim milk. The more fat the creamier and thicker the buttermilk will become.

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