Homemade buttermilk is a simple and economical alternative to store-bought buttermilk. Made with just two ingredients – whole milk and lemon juice or white vinegar – this DIY version is perfect for when you need buttermilk in a pinch. Whether you’re baking biscuits, pancakes, or cakes, this homemade buttermilk will add tanginess and tenderness to your baked goods.
Easy Recipe For Homemade Buttermilk
Ingredients
Instructions
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Pour the whole milk into a measuring cup or small bowl.
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Add the lemon juice or white vinegar to the milk.
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Stir gently to combine.
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Let the mixture sit at room temperature for about 5-10 minutes. During this time, the milk will begin to curdle and thicken, resembling the texture of buttermilk.
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After 5-10 minutes, your homemade buttermilk is ready to use in your favorite recipes.
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 25mg9%
- Sodium 99.99mg5%
- Total Carbohydrate 12g4%
- Sugars 12g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Freshness matters: Use fresh whole milk for the best results when making homemade buttermilk. Avoid using skim or low-fat milk, as they may not curdle properly.
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Acid options: While lemon juice and white vinegar are common choices for acidifying the milk, you can also use other acidic ingredients such as apple cider vinegar or cream of tartar. Experiment with different options to find the flavor profile you prefer.
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Let it rest: Allow the milk and acid mixture to sit undisturbed for at least 5-10 minutes to fully curdle and develop the characteristic tangy flavor of buttermilk. Patience is key to achieving the desired consistency and taste.
