This post may contain affiliate links. Please read our disclosure policy.
Have you ever been in a middle of making a recipe and then discovered that you don’t have buttermilk on hand? Luckily, making your own homemade buttermilk is super easy and only requires two simple ingredients.
A baker’s delight, buttermilk, produces fluffy, light and tangy baked goods. You can use it in a range of recipes including pancakes and muffins. Today I’m super excited to share this Easy Way to Make Homemade Buttermilk!
Make Your Butter Milk in a Breeze!
What is Butter Milk?
Buttermilk is traditionally the fermented liquid left over after churning cream into butter. It’s naturally low in fat and high in cultures, and it lasts longer than regular milk. Most store-bought buttermilk these days is made by adding lactic bacteria to milk, which produces lactic acid.
In contrast to what its name and thickened texture would suggest, buttermilk is not buttery. Generally, store-bought options are in line with whole milk, but reduced-fat options are also available.
Why Do We Use Butter Milk?
One of the reasons we like buttermilk so much is the tart flavor and creamy thickness it adds to our favorite recipes. It also creates a tender crumb while also adding moisture.
Another important aspect is that it contains acid. Because this acid reacts with baking soda or baking powder, your muffins, pancakes, and breads will rise. It’s not an ingredient that can be replaced with anything. That’s why adding acidic ingredients like lemon juice and vinegar works.
Buttermilk functions similarly to thicker cultured dairy products such as sour cream or yogurt. It is, however, not always something that people keep on hand. That’s why you should learn to make your own butter milk at home.
The Secret Ingredient for Fluffy Baked Goods!
Don’t Have Butter Milk on Hand? I’ve Got You Covered!
The buttermilk version I make is acidified buttermilk, which is milk with added acid (vinegar or lemon juice) to simulate buttermilk. When you don’t have buttermilk on hand, this is the perfect substitute for your baking projects.
I like using this trick because it saves me money on buttermilk! This method is also useful if you follow a dairy-free or vegan diet because buttermilk can be made with any type of milk.
Here’s What You’ll Need to Make Your Homemade Buttermilk
You can easily make your own buttermilk with only two basic ingredients:
Lemon juice or vinegar: For this recipe, you can use either freshly squeezed lemon juice or vinegar. Any type of vinegar will do as long as it has a neutral flavor (i.e. white vinegar, apple cider vinegar, etc.).
Milk: You can use any type of milk you like. Skim, 2%, whole, almond milk, nut milk, or even soy milk.
Frequently Asked Questions (FAQs):
Butter milk makes baked goods tender and keeps them moist. It’s also acidic. So if your recipe calls for baking soda, it will react with the baking soda to help your baked goods rise.
Yes. You can use non-dairy milk such as almond milk or soy milk in this recipe.
Store-bought buttermilk can be kept in the fridge for up to two weeks, but homemade buttermilk has a shorter shelf life. To be on the safe side, try to use it within 3 to 4 days of making it.
Save It!
Top Tips for Making Homemade Buttermilk
Vinegar options: Pick a clear or nearly clear vinegar, such as plain distilled vinegar, apple cider vinegar, rice vinegar, or Champagne vinegar. They are all similar enough in acidity levels to work well together, and there is no discernible difference in the final flavor of the baked good depending on which is used.
Milk options: Cow’s milk, nut milk, coconut milk, soy milk, oat milk—really, any milk will do!
Dairy free: If you are allergic to dairy, you can use this buttermilk substitute recipe with a minor modification. Use coconut milk instead of milk and add vinegar or lemon juice.
Vegan buttermilk substitute: If you are vegan, you can almond milk or soy milk! Simply add 1 tablespoon of vinegar (or lemon juice) to a 1 cup measurer and fill the rest of the cup with soy milk/ almond milk to make a vegan buttermilk substitute. Allow it to rest for 5 minutes before using.
How to Make Homemade Buttermilk
Ingredients
- milk of choice
- lemon or vinegar
Follow these Simple Steps
First, add 1 cup of milk of choice to a bowl or a cup, then remove 1 tablespoon of milk.
Next, add 1 tablespoon of lemon or vinegar. Stir then let it sit for 10 minutes. Now you have buttermilk to create any recipe that calls for.
Other Recipes/Tips You Must Try:
- HOMEMADE DELICIOUS CREAMY YOGURT KEFIR
- HOMEMADE TZATZIKI SAUCE
- HOW TO STORE SPINACH FOR ONE MONTH?
- PERFECT WAY TO CUT CHICKEN WINGS
- HOW TO REHEAT OLD/STALE BAGELS
- OPEN FACED AVOCADO TOAST WITH BOILED EGGS
- TEN MINUTE ALL-PURPOSE DOUGH
- GREEN CHUTNEY CILANTRO MINT
- ULTIMATE BEEF SHAWARMA SANDWICH
- SHREDDED BRUSSELS SPROUTS SALAD
How to Make Homemade Buttermilk
Ingredients
- 1 cup milk of choice, minus one tablespoon
- 1 tablespoon lemon or vinegar
Instructions
- Add 1 cup of milk of choice to a bowl or a cup, then remove 1 tablespoon of milk to dispose to place back in your milk carton.
- Add 1 tablespoon of lemon or vinegar. Stir then let it sit for 10 minutes. Now you have buttermilk to create any recipe that calls for.
Notes
- Vinegar options: Pick a clear or nearly clear vinegar, such as plain distilled vinegar, apple cider vinegar, rice vinegar, or Champagne vinegar. They are all similar enough in acidity levels to work well together, and there is no discernible difference in the final flavor of the baked good depending on which is used.
- Milk options: Cow’s milk, nut milk, coconut milk, soy milk, oat milk—really, any milk will do!
- Dairy free: If you are allergic to dairy, you can use this buttermilk substitute recipe with a minor modification. Use coconut milk instead of milk and add vinegar or lemon juice.
- Vegan buttermilk substitute: If you are vegan, you can almond milk or soy milk! Simply add 1 tablespoon of vinegar (or lemon juice) to a 1 cup measurer and fill the rest of the cup with soy milk/ almond milk to make a vegan buttermilk substitute. Allow it to rest for 5 minutes before using.
