Today I’m sharing a quick and easy recipe for How to Make Buttermilk at home. Buttermilk is a key ingredient used in many recipes: muffins, pancakes, waffles, cakes and biscuits to name a few. Save a trip to the store and make buttermilk at home in five minutes with simple ingredients you probably already have on hand.
I don’t usually buy buttermilk at the grocery store anymore. We don’t actually drink it, we just use it in baking recipes. Buttermilk is universally known to add tenderness to baked goods. There are lots of great recipes here on the blog using buttermilk: white wheat waffles, biscuits, pancakes, cupcakes and chocolate cake!
The most popular cake recipe here on the site that uses buttermilk is the Famous Brick Street Chocolate Cake recipe found here. Chocolate lovers – you will not be disappointed!
If you spend a lot of time in the kitchen, you may already know these hacks for making buttermilk at home. Before I learned them, I was buying buttermilk for recipes all the time. Then the extra just sat around and I had to pour it down the drain when it went bad. Now I make the exact amount of buttermilk needed for a recipe in less than five minutes. (Homemade buttermilk is cheaper too.)
Here’s How to Make Buttermilk at Home:
For every cup of buttermilk called for in a recipe, add one tablespoon of lemon juice or white vinegar to a scant cup of milk and stir. Let the mixture sit for five or ten minutes. The acidity of the lemon juice or vinegar causes the milk to curdle and thicken. It’s not quite as thick as traditional buttermilk from the store, but it’s a wonderful substitute and works well in baked goods, pancakes and waffles.
- You can also whisk in 1/4 cup milk (or water) into 3/4 cup sour cream for a great buttermilk substitute.
- Or mix 1/4 cup milk (or water) with plain or vanilla yogurt.
These are great buttermilk substitutes and are less expensive than buying traditional buttermilk in the dairy section. Happy baking!
How to Make Buttermilk at Home (Buttermilk Recipe)
- 1 scant cup milk
- 1 tablespoon lemon juice or white vinegar
- In a small mixing bowl, stir one tablespoon of lemon juice or white vinegar into a scant cup of milk.
- Let sit for 5-10 minutes to thicken.
- Use as a substitute for buttermilk in your baking recipes.
Stir in 1/4 cup milk or water into 3/4 cup sour cream.
Stir in 1/4 cup water or milk into plain or vanilla yogurt.
Use as a substitute for buttermilk in your favorite recipes.
You may also like: DIY Pure Vanilla Extract
Denise Q. says
This is an awesome tip! I hate buying something and only using a small amount of it, then ending up throwing the rest away. Now what can you tell me about tomato paste? haha
Tomato paste, huh….Howz about a metal squeeze tube with a cap? And you and I market it on one of those reality tv invention shows? (If it’s not already invented, that is.) And then. AND THEN. We sip cocktails under an umbrella on a deserted island in the Caribbean with the profits…
Aunt Pinkie7 says
How neat! Thanks, Allie!
Shashi at RunninSrilankan says
Oh Allie – I cannot tell you how many times I’ve bought buttermilk from the store to use in a recipe and then ended up having to throw the leftovers away as neither my daughter and I don’t drink it either. It used to be awesome when my dad was around and doing well because he loved drinking it (blech) but, I do so love how it works in pancakes and waffles AND cake so I’m so incredibly grateful for this post of yours! I had no idea making buttermilk was so easy – thank you so much for edumacating me! I wonder if this would work with lactose-free milk? Guess only one way to find out – do it – right?! Am gonna try this this weekend when I make some waffles – will let you know! Hope you have a wonderful rest of the week AND a fantabulous weekend! xoxo
I never thought of mixing milk and sour cream as a substitute for buttermilk–thanks for the great tip!
I knew about the vinegar or lemon juice shortcut, but not about the sour cream or yogurt one. Good tips — thanks! XOXO P. S. But wouldn’t plain yogurt be better than vanilla yogurt for this?
Good point – thanks, I’ll add in plain too! xo
Cheyanne @ No Spoon Necessary says
I neeeeeevvvveer buy buttermilk, because I don’t use it all fast enough, so I ALWAYS make my own. It’s just too easy, and way cheaper not to, right!? Great idea to make a post about it and share the knowledge girlfriend!!! Bravo! Cheers to a beautiful weekend! xoxo
Anu - My Ginger Garlic Kitchen says
I always make my own buttermilk. And I must say homemade buttermilk is the best. Plus, it is easy and economic too. I use vinegar but never knew that sour cream can do the magic. Thank you so much fir this wonderful idea. Have a great weekend my friend.
Dear Allie, I can’t remember the last time I bought buttermilk from the store either. I always tend to make my own sour milk usually with vinegar but I love the idea of using lemon juice. I didn’t know about the other substitutes either..such wonderful tips to share as well!
The days are passing by so quickly and I’m left feeling like there is simply not enough time in the day! I hope all has been well with you too dear. I’ve been thinking of you and your family…I am happy to report everyone is doing well over here. Enjoy the coming weekend…I hope it is a relaxing one for you! xoxo, Catherine
C’est sûre le beurre est indispensable dans notre cuisine et ta recette est une must!! j’éspere que le déménagement se passe bien!! Bon semaine my friend! xoxoxo
So easy! I have the same issue with buttermilk, I buy it for baking but it only comes in 500 ml containers, so I always end up throwing some of it away. This is a great recipe to keep in mind.