How to Make Homemade Buttermilk
A simple Buttermilk Substitute recipe including dairy free and vegan buttermilk.
Servings: 4 servings
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
Tips
- 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.
Nutrition
Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 92mg | Sugar: 3g | Vitamin A: 99IU | Calcium: 75mg