Today I’m going to share How to Make Buttermilk. So many cake and dessert recipes call for buttermilk, but buttermilk is not necessarily a “common” ingredient that everyone keeps at home.
This homemade buttermilk (or sometimes called a buttermilk substitution) has worked in every recipe I’ve ever used it in with no noticeable difference from using real buttermilk.
It’s an incredibly easy thing to make, it only takes 10 minutes of your time, and only requires two ingredients : milk and an acid. The acid for buttermilk can be either white vinegar or lemon juice.
I almost always have one or the other (or both) on hand. And having used both, I don’t think there’s any benefit to one acid over another. They both work perfectly.
Over the weekend we had a our Thanksgiving dinner at church and I needed to make cornbread for Cornbread Dressing. Since my recipe calls for buttermilk, I decided it would be a perfect time to share this with you.
Today’s recipe is for a single cup of buttermilk, but you can multiply or repeat this recipe to get however much you need.
Are you ready to learn how to make buttermilk? Here’s what you’ll need:
- 1 cup milk
- 1 Tbsp. Lemon Juice OR 1 Tbsp. White Vinegar
The cool thing is, you can use any type of milk. If you want creamier buttermilk, you can use whole milk. If you want something lighter, you can use 2% milk or skim milk.
Most of the time I only use whole milk so that’s what you’re seeing in my post today. And again, please don’t let my pictures confuse you. You only need lemon juice OR vinegar. Not both.
So this is the easiest recipe ever.
Measure out 1 cup of milk.
Also measure out one tablespoon of acid (lemon juice or white vinegar).
Pour the acid into the milk and then stir it for just a few seconds.
Once the acid is stirred into the milk, you’ll just let it sit for about 1o minutes at room temperature.
You’ll notice when you go back that there are chunks or curdles of milk floating on top. This is exactly what you want! Now you have buttermilk 🙂
Just stir it a little to make sure it’s all mixed up and you’re ready to go.
You can use it immediately or store it in the fridge in a sealed bottle or container for a few days (up to a week). You can use the expiration date from the original milk as a guide.
If you store it before using, be sure to shake it up or give it a good stir or whisking before using.
I told you it was easy – and I was right, huh?
Note: I haven’t found that the extra tablespoon of liquid makes a difference in the recipes where I use homemade buttermilk, but if it’s a concern for you, measure the 1 tablespoon of acid into your measuring cup first, then pour in the milk to a level 1 cup.
Now you’re ready to go bake that cake, make that pasta salad, or make any number of other recipes that call for buttermilk.
Here’s the printable recipe for you:Print
Learn how to make buttermilk with this simple recipe. It’s really easy, only takes 10 minutes and 2 ingredients.
1 cup milk (whole, 2%, 1% or skim – your preference)
1 Tbsp. acid (lemon juice or white vinegar)
Measure out 1 cup of milk. Add 1 tablespoon of acid.
Gently stir, then let it rest for 10 minutes at room temperature.
Stir again. Use immediately or store in the refrigerator for up to a week.
I haven’t found that the extra tablespoon of liquid makes a difference in the recipes where I use homemade buttermilk, but if it’s a concern for you, measure the 1 tablespoon of acid into your measuring cup first, then pour in the milk to a level 1 cup.
- Category: Basics
Keywords: buttermilk, buttermilk substitute, how to make buttermilk, homemade, homemade buttermilk