How to Make Buttermilk

So, you’re in the middle of baking and the recipe says, “1 cup buttermilk.”
You check the fridge… nothing. You panic. You briefly consider crying.

Been there. It’s annoying, right?

The good news? You don’t need to run to the store. You can totally fake buttermilk at home—and guess what? It works just as well. In some cases, better.

Let’s walk through this together like two friends figuring out life, one biscuit at a time 🙂

What Is Buttermilk Anyway?

Okay, quick myth-busting:
Buttermilk is NOT butter + milk.
(I know, the name is a liar.)

Originally, buttermilk was the liquid left after churning butter from cream. It was tangy, slightly fermented, and low in fat. These days, what you buy at the store is cultured buttermilk—basically milk + bacteria that gives it that tang and thickness.

Why should you care? Because that tang isn’t just for taste. It reacts with baking soda to give you all those fluffy pancakes, tender cakes, and perfectly risen biscuits.

Why Make Buttermilk at Home?

Let me guess—you don’t use buttermilk enough to justify keeping it stocked.
Same. It’s like that one ingredient recipes love but never text you back after.

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.

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:

1. Pour the milk into a bowl or measuring cup.
2. Stir in the lemon juice.
3. Let it sit for 5–10 minutes.
4. 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:

1. Mix the vinegar into the milk.
2. Let it rest for 5–10 minutes.
3. 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:

1. Mix them together until smooth.
2. 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:

1. Stir together until smooth.
2. 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.

Wait… Can I Just Use Milk?

Short answer? Nope.

Long answer? Milk won’t give you the same chemical reaction.

Buttermilk’s acidity is what activates baking soda, helping things rise. Without it, your baked goods might turn out flat, dense, or just sad-looking.

Unless your recipe uses baking powder (which already has acid), don’t swap buttermilk with plain milk.
It’s not worth the heartbreak.

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.

Recipes That Love Homemade Buttermilk

Want to test your new buttermilk skills? Start here:

• Fluffy Pancakes – Light, airy, and way better than the boxed stuff.
• Buttermilk Biscuits – Tall, flaky, and perfect with honey butter.
• Chocolate Cake – Adds moisture and a subtle tang.
• Fried Chicken – Marinate overnight for tenderness and flavor.

Ever tried soaking chicken in buttermilk before frying it? Total game changer.
Juicy on the inside, crispy on the outside—chef’s kiss.

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.

Final Thoughts: Buttermilk Doesn’t Have to Be a Diva

Honestly, buttermilk has a bad rep for being that one annoying ingredient no one keeps around.
But once you know how to fake it like a pro? Game. Changed.

No more last-minute grocery runs. No more wasted cartons.
Just simple, homemade buttermilk that works every single time.

Next time your recipe calls for buttermilk, you’ve got options.
Quick, easy, and kinda genius—just like you 😉

Now go bake something delicious. Or at least pretend you will while scrolling recipes for 45 minutes.

P.S. Ever tried using buttermilk in chocolate chip cookies?
No? What are you doing with your life? Try it. You’ll thank me later.