Have you ever had a recipe that has called for buttermilk (like cakes, muffins, pancakes or waffles), but you didn’t have it in your fridge? Well today I’m showing you exactly how to make buttermilk right at home to use in tons of your favorite baked goods and savory recipes. And guess what? All you need are two ingredients.
I originally shared this homemade buttermilk recipe back in 2014 and it blew up! Who knew you were all buttermilk lovers back then? Now almost 10 years later (omg) I wanted to give this post a little refresh with tons of helpful info, tips, and photos so that your buttermilk journey is a breeze.
Skip the store-bought kind for good and come back to this tutorial whenever your recipe calls for buttermilk!
What is buttermilk?
It may sound like we’re mixing butter and milk together, but that’s not the case! Buttermilk is actually cultured or fermented with active bacteria, which adds lactic acid to it (similar to yogurt!) Back when we were churning butter out of cultured cream (which already had live cultures in it), buttermilk was taken from the liquid that was left over. I know the word “bacteria” makes it sound like the milk went “bad,” but these live cultures are actually the good bacteria — similar to what you’ll find in probiotics and foods that are gut-friendly.
Store-bought buttermilk has a slightly thicker consistency than regular milk and has a tangy flavor to it.
What is buttermilk used for?
Buttermilk is typically used in baked goods and has a few key benefits in baking and cooking:
- The acids in buttermilk react with baking soda in your dough or batter, which helps your baked goods rise
- They also help to balance the sweetness of treats to create a lovely, balanced flavor
- Buttermilk also helps create a beautiful crumb in baked goods by breaking down the proteins found in gluten
- For savory recipes like chicken, using buttermilk helps to tenderize the meat, resulting in super juicy chicken
Why you should make homemade buttermilk
Making buttermilk from scratch couldn’t be easier! This substitute requires just 2 simple ingredients and will not only save you a trip to the store, but will also prevent waste if you’re only using it in a couple of recipes. No need to buy a whole carton, simply use what you have at home to make the exact amount of buttermilk you need in the recipe!
Ingredients in homemade buttermilk
So…what are the ingredients in homemade buttermilk? You’ll just need:
- Lemon juice or white vinegar
- And your milk of choice!
It seriously couldn’t be simpler. Whole milk, skim milk, and 2% milk will all work. See below for dairy-free options!
Can I make it dairy free?
Yes! In order to make a dairy-free buttermilk substitute you’ll simply use your favorite dairy-free milk like almond milk, coconut milk, soy milk, etc.
How to make 2-ingredient buttermilk
- Use a liquid measuring cup to measure your milk, then pour your milk of choice into a bowl. See below for different ratios!
- Add lemon juice OR white vinegar to the milk and stir to combine.
- Let the mixture sit for about 5 minutes until the milk starts to curdle and become acidic. This is the fermentation that we want!
- Use your buttermilk in any recipe that calls for it. It will be slightly thinner than store-bought buttermilk, but will work the same.
Using different buttermilk ratios
This recipe calls for 1 full cup of buttermilk, but I’ve included a few different ratios to reference if your recipe calls for less:
- 1/4 cup buttermilk = 1/4 cup milk + 3/4 teaspoon lemon juice or white vinegar
- 1/3 cup buttermilk = 1/3 cup milk + 1 teaspoon lemon juice or white vinegar
- 1/2 cup buttermilk = 1/2 cup milk + 1 1/2 teaspoons lemon juice or white vinegar
- 2/3 cup buttermilk = 2/3 cup milk + 2 teaspoons lemon juice or white vinegar
- 3/4 cup buttermilk = 3/4 cup milk + 2 1/4 teaspoons lemon juice or white vinegar
- 1 cup buttermilk = 1 cup of milk + 1 tablespoon lemon juice or white vinegar
How to store and freeze buttermilk
- To store: store any leftover buttermilk in an airtight container in the fridge for up to 2 weeks.
- To freeze: yes, buttermilk is freezer-friendly! Add it to a freezer-safe container, bag, or even an ice cube tray, and store it in the freezer for up to 3 months. When you’re ready to use it, simply thaw the desired amount in the refrigerator before adding it to your recipe.
Recipes using buttermilk
Try using this homemade buttermilk in my Grandma’s Buttermilk Waffles, or your favorite sweet and savory recipes that call for it!
I hope you love this tutorial on how to make buttermilk! If you try it, leave a comment and a rating so I know how your recipe turned out. Enjoy, xo!
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How to Make Buttermilk
Ingredients
- 1 tablespoon freshly squeezed lemon juice or white vinegar
- 1 cup milk of choice
Instructions
- Pour milk into a bowl.
- Add a tablespoon of lemon juice OR vinegar to the bowl with the milk. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic.
- Use in place of buttermilk in the recipe as it calls for. Enjoy!
HI Monique, thanks for this useful video. I’m avoiding dairy, can i replace the milk with almond milk?
Hi! Yes – it’s not going to curdle, but it will work!
I’ve just made this first time & now I’m goi g to make Irish Soda Bread.
What’s not to like.
Thank you.
Amazing – that sounds perfect!
The problem here is false advertising – Monique’s title says “Homemade Buttermilk” . . . and even several screens into the presentation she still hasn’t made it clear that she even knows the difference. I felt misled and ripped off for the attention she enticed from me under false pretenses. And our attention is the commodity here that allows her to sell advertising.
here is the actual butter milk recipe ,who ever need it please go through it .
https://www.youtube.com/watch?v=AuXhc3xmVig
The title says “How to Make Homemade Buttermilk”. People will think this site/recipe will teach you on how to make buttermilk on your own. Title should be, “How to make substitute for buttermilk or Homemade Buttermilk Substitute.” Anyway, I was led to this site because I want to confirm if I can use fresh milk + vinegar as substitute for buttermilk. This recipe was so helpful.
it worked well
What I hate is that buttermilk in stores expires so fast. If I use milk that’s good for 3 weeks and add the vinegar, does that shorten the expiration date on milk?
whats the measurement of green lemon juice to 2 cups of milk evap?thank u so much for the answer!Godbless!
can i use fresh milk ??
can i use fresh milk with 1 tbsp. white vinegar??
Thank you, you’re darling
Thank you for being brave and helping all of us accomplish our cooking goals Love your smile.
Thank You Monique for an awesome baking tip. I have been using your tip for makiing my hoe cakes
How much hoe per cake?
I am tempted to add this buttermilk substitute to my pancake. It appears easy to make.
I never leave comments, but after reading these I just don’t understand why some people make negative comments about such small things. Life is too short. This is a simple, useful solution for making something that can be used in a recipe that calls for buttermilk when you don’t have any. I have used it for years with excellent results. This young woman is putting herself out there to impart a helpful tip to those who may find it useful. If it is not something you need, then just move on to find a video that is, or better yet, make your own and read the comments you get. I hope no one picks you apart because they feel you weren’t accurate and really, what noise was so loud that you couldn’t hear her talk? Yes, you can say what you want, but why so unnecessarily negative?
Thanks so much for the kind words, Marni! They mean a lot 🙂
Thank you Marni. Life is much to short to look for something to complain about. I use the substitute often even though I may have the real thing in the fridge. Why? Because I want to! 😉
Ditto Marni! Thank you Monique for that information. I despise going to the supermarket to get things that end up going to waste just because I needed a little bit for one recipe. This was great information.
That’s not buttermilk
Obviously!!
Where is bacteria culture??
We use curd mixed with heavy cream to make the butter and buttermilk…!!
1. Pour heavy cream into a mixer, and beat it at high speed.
2. It’ll turn into whipping cream first. Just keep whipping it, and it’ll separate out into butter and buttermilk.
I accidentally found your website and the few recipes I saw were amazing!!!!🤗🤗🤗🤗🤗🤗
how can you possible make a intructional video with that noise drowning you out?
Do you use the whole product afterwards or do you strain the curdle part and not use it?
Use the whole thing!
personally I have used this technique in the past.
But I do straining the curdle and use it as sour cream or usually for making homemade butter.
And what remains as “buttermilk” for baking.
Found this article helpful since our supermarkets don’t stock buttermilk.Great stuff- Thank You
Can you use Malt vinegar if you do not have White vinegar?
Can you use 1 tablespoon of vinegar and 1 tablespoon of lemon juice?
Is there not other ingredients in bought store buttermilk?
If so this would be more natural, maybe?
I will try these tips for sure. These tips will be helpful for a lot of people like me. Looking forward to more informative articles like these.
Why not to drink it? what could possible happened?
Ok u say it is a buttermilk sub can you use this to make cottage cheese the way u make from buttermilk?
Work for buttermilk rusk Rick.
Actually according to Wikipedia, its called Acitified Buttermilk
Agreed with Sam, this is most definitely NOT buttermilk. Do NOT try to drink this, only use as a cooking substitute.
THis is not mean’t for drinking, although it would not hurt if you do drink it. This is used as a excellent substitute for baking if you do not or cannot get hold of buttermilk. So please do not be so critical and negative or even acerbic of a kind person trying to assist those like me who cannot get hold of the stuff. This is am amazing successful substitute – so butt out and start your own blog on buttermilk…
This is NOT buttermilk! This is buttermilk substitute! I don’t care how cute you are, this is NOT buttermilk!!
It’s not meant for drinking..its for baking and cooking ..DUMMY!!! Besides if u don’t like it leave.. No one invited u here.. Uu the one that opened the page
Rude!
Yes, rude. I personally appreciate Sam (and Alex) pointing out the distinction, as I was not raised with buttermilk in the kitchen. I could never stand the taste of buttermilk anyway, so this substitute works fine for me!
NOBODY ASK ABOUT YOUR ONONINON YOU BIGG BUT FACE SUCK MY NIPPLE
Google invited us you lamer! And Sam is right! This is NOT buttermilk. In fact it’s much closer to mozzarella CHEESE you big weenie! 😀
For *some* cooking. You cannot use this recipe to make Buttermilk Syrup – it just separates into curds and whey. Nor would you use it to make ranch dressing. The distinction that it is a substitute is actually important and weirdly missing from the whole write-up.
I’m glad for those that posted. Not so positive comments because I need it to be buttermilk not a buttermilk substitute. If the consistency and flavor is not right then it doesn’t work in baking either. You definitely cannot use this in ranch dressing and dips and other things be very careful nothing beats real buttermilk in recipes.
I think you need to chill with your details and comments. It’s one thing to clarify and another to be a critic. Get your own damn cooking site if you wanna be technical.
If it is not buttermilk, then please do suggest how to prepare buttermilk at home. just criticizing is not enough. please suggest the correct solution too.
If you process cultured cream into butter you will have buttermilk as a by product. Using creme fraiche and cuisinart is one way to make cultured butter. If you are interested in the entire cycle you can make creme fraiche by culturing heavy cream with some buttermilk; then make cultured butter and have more buttermilk as a by product with which to make some more creme fraiche. This is the way it was once done. Keep in mind there is a distinctly different taste to each: lactic acid (buttermilk), citric acid (lemon) and acetic acid (vinegar).
THis is not mean’t for drinking, although it would not hurt if you do drink it. This is used as a excellent substitute for baking if you do not or cannot get hold of buttermilk. So please do not be so critical and negative or even acerbic of a kind person trying to assist those like me who cannot get hold of the stuff. This is am amazing successful substitute – so butt out and start your own blog on buttermilk….
Great to marinate chicken. Did have regular buttermilk so I tried this! Thank you very much and know it’s appreciated!
I give it 5 stars!
Fabulous – thanks Judy!
I agree with all of you, but can we at least at like grown ups.
Please could you do same for heavy cream, I’m a Nigerian and I lovvvee to bake but unfortunately most stores in the town I stay don’t stock buttermilk, heavy cream or sour cream..So please help me out..thank you
Yes, it should work!
I believe he was asking if you could post recipes on how to make heavy cream or sour cream at home.
To make heavy cream use 3/4 cup milk and 1/3 cup of butter. Melt the butter and let it cool completely then pour into the milk and stir. This gives you a cup of heavy cream.
You’re adorable
This is perfect! Your video is wonderful!
Girl, you were MADE for tv. I am so impressed with your videos. You do such a great job!!
And cheers to shortcut buttermilk. I rarely ever buy it anymore — this shortcut is too easy! 🙂
Awww, thanks Ali! 🙂
THAT IS ONLY SOUR MILK,WHATS THE BIG DEAL
Had to turn off the sound. Sorry!