How to Make Buttermilk at Home
Buttermilk is a tangy dairy ingredient commonly used in baking that you can make at home in about 5 minutes. To make homemade buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit until slightly thickened. This simple substitute works the same way as store-bought buttermilk in recipes.
If you ever started baking and realized you were out of buttermilk, you already know the frustration. The good news is that you don’t need a special trip to the store. You can make a reliable buttermilk substitute at home with ingredients you probably already have.
Let’s keep this simple and practical.
What is Buttermilk?
Traditional buttermilk comes from the liquid left behind after churning butter. What we usually buy today is cultured buttermilk, which has a tangy flavor and thicker texture.
- Package contains one 32 ounce quart of Organic Valley, Organic Pasteurized Low Fat Cultured Buttermilk
- Our low fat buttermilk comes from pasture-raised cows and contains calcium, B12 and riboflavin, so you feel good about d…
- Liquid buttermilk is ideal for adding to recipes or enjoying as a beverage with a southern-inspired meal
Homemade buttermilk mimics that acidity by combining milk with an acid. This reaction slightly thickens the milk and gives it the tangy taste recipes rely on.
For baking, this method works beautifully.
Why Make Buttermilk at Home?
Making buttermilk at home saves time and avoids waste. You only make exactly what you need, when you need it.
Homemade buttermilk also works perfectly in baking recipes where acidity helps activate baking soda and improves texture. That’s why so many recipes depend on it.
Ever wondered why pancakes or biscuits taste flat without it? That acid matters more than you think.
Here’s why making it at home is the move:
- Cheaper – No need to buy a whole carton for one cup.
- Faster – Takes literally 5 minutes or less.
- No Waste – Use only what you need.
- Same Results – Your baked goods won’t know the difference.
Still think you need the fancy store-bought stuff?
Spoiler: You don’t.
Ingredients You Need
You only need two basic ingredients.
- 1 cup milk
- 1 tablespoon lemon juice or white vinegar
Whole milk works best, but low-fat milk still does the job in a pinch.
Recipe: Homemade Buttermilk (Quick Method)
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice or white vinegar
Instructions
- Pour the milk into a measuring cup or bowl.
- Add the lemon juice or vinegar.
- Stir gently to combine.
- Let the mixture sit for 5 minutes until slightly thickened.
- Use immediately or store in the refrigerator.
Prep Time, Yield, and Storage
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
- Yield: 1 cup
Store homemade buttermilk in an airtight container in the refrigerator and use it within two days.
Other Ways to Make Buttermilk at Home
Sometimes you want options. These methods work well depending on what you have on hand.
Method 1: Milk + Lemon Juice (The Lazy Genius Way)
What You Need:
- 1 cup of milk (preferably whole milk, but 2% works too)
- 1 tablespoon of lemon juice (fresh or bottled)
How to Make Buttermilk With Lemon Juice:
- Pour the milk into a bowl or measuring cup.
- Stir in the lemon juice.
- Let it sit for 5–10 minutes.
- Use like regular buttermilk.
Why This Works:
The acid in the lemon juice curdles the milk slightly, giving it that tangy flavor and thicker texture.
It’s not magic, it’s just science.
Pro tip: If it looks a little chunky, don’t freak out. That’s exactly what you want.
Method 2: Milk + Vinegar (When You’re Out of Lemons, Again)
What You Need:
- 1 cup milk
- 1 tablespoon white vinegar (or apple cider vinegar if you’re feeling fancy)
How to Make Buttermilk With Vinegar:
- Mix the vinegar into the milk.
- Let it rest for 5–10 minutes.
- Stir and it’s good to go.
Why Use Vinegar?
Same reason as lemon juice, it gives you the acid you need to curdle the milk.
Honestly, I do this one more often because lemons like to ghost me.
Method 3: Yogurt + Milk (Creamier Vibes)
What You Need:
- ¾ cup plain yogurt
- ¼ cup milk
What You Do:
- Mix them together until smooth.
- Boom, you’ve got buttermilk.
Why It Works:
Yogurt already has the tang, so you’re just thinning it to get the buttermilk consistency.
FYI: Greek yogurt works too, but you’ll need a bit more milk to thin it out. Think ⅔ yogurt, ⅓ milk.
Method 4: Sour Cream + Water (Yes, Really)
What You Need:
- ¾ cup sour cream
- ¼ cup water
What You Do:
- Stir together until smooth.
- Use it anywhere you’d use buttermilk.
Why Use This Method?
This is a great trick when you want extra richness.
Your pancakes will taste like you actually tried.
Buttermilk Substitutes: Ranked by Real-Life Usefulness
1. Milk + Lemon Juice
✅ Easy
✅ Tastes legit
✅ Great texture
2. Milk + Vinegar
✅ Super convenient
❌ Slight vinegar aftertaste if you go overboard
3. Yogurt + Milk
✅ Rich, creamy
❌ Slightly thicker than regular buttermilk
4. Sour Cream + Water
✅ Adds flavor
❌ Best for savory dishes (not great in cakes IMO)
Pro Tips for Success
- Use whole milk if possible. More fat = better flavor and texture.
- Don’t rush it. Let the mixture sit for at least 5 minutes. That’s when the magic (aka curdling) happens.
- Taste before using. Just a quick dip of the spoon, if it tastes tangy, you’re good.
- Don’t freak about the curdles. That’s normal. You’re not making cheese. Yet.
Best Uses for Buttermilk in Baking
Buttermilk shines in baked goods where tenderness matters.
It works especially well in:
- pancakes and waffles
- biscuits
- cakes and muffins
- quick breads
You’ll notice softer crumbs and better rise when you use it correctly.
Storing Homemade Buttermilk
Let’s be honest, you probably won’t have leftovers. But if you do:
- Fridge: Store in a sealed jar for up to 3 days.
- Freezer: Freeze in ice cube trays and thaw as needed (great for small-batch baking).
Just stir it before using. Separation is normal (kind of like all my relationships).
Can You Buy a Buttermilk Substitute?
Sure, there are powdered buttermilk products out there.
They work in a pinch, but let’s be real, they’re not the same.
I’ve tried a few brands, and while they’re okay in recipes, they don’t bring that fresh tang.
Also… ever tried explaining powdered buttermilk to someone? It sounds like a prank.
Common Buttermilk Myths (Let’s Bust a Few)
“It’s just spoiled milk.”
Nope. It’s fermented with specific bacteria. Huge difference.
“You can just leave milk out to make buttermilk.”
Please don’t. That’s how you make regret.
“It only works in pancakes.”
Wrong again. You can use it in cakes, muffins, waffles, bread, and even dressings.
Frequently Asked Questions
Can I make buttermilk without lemon juice?
Yes. You can use white vinegar, yogurt, or sour cream mixed with milk to create a similar tangy effect.
How long does homemade buttermilk last?
Homemade buttermilk lasts up to two days in the refrigerator when stored in an airtight container.
Is homemade buttermilk the same as store-bought?
Homemade buttermilk works perfectly as a substitute in baking, though it may be slightly thinner than cultured buttermilk.
Can I use homemade buttermilk for drinking?
Homemade buttermilk works best for baking and cooking. It does not replace cultured buttermilk meant for drinking.
Final Thoughts
Making buttermilk at home is one of those kitchen tricks that quietly makes life easier. It takes minutes, saves a trip to the store, and works exactly the way baking recipes expect it to.
If you try this method or use a different variation, leave a comment and share how it worked for you. I always love seeing how people adapt these basics in their own kitchens.
Homemade Buttermilk
This easy homemade buttermilk recipe shows you how to make buttermilk in just 5 minutes using milk and lemon juice or vinegar. Perfect for baking recipes that need a tangy, tender texture.
Ingredients
- 1 cup milk
- 1 tablespoon lemon juice or white vinegar
Instructions
- Pour the milk into a measuring cup or bowl.
- Add the lemon juice or white vinegar.
- Stir gently to combine.
- Let the mixture sit for 5 minutes until slightly thickened.
- Use immediately or store in the refrigerator.
Notes
This homemade buttermilk works best as a substitute for baking recipes. It is not the same as cultured buttermilk meant for drinking.
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Nutrition Information:
Yield: 1 cup Serving Size: 1 cupAmount Per Serving:Calories: 150Total Fat: 8gSodium: 120mgCarbohydrates: 12gProtein: 8g
