Over the years, I’ve learned exactly how to make buttermilk at home, and it’s one of those little kitchen hacks I’ve tested and used more times than I can count! I can’t even tell you how many times I’ve gone to bake something such as blueberry pancakes, whole wheat buttermilk waffles, or cornbread only to realize I don’t have buttermilk in the fridge. Trust me, once you know this trick, you’ll never panic about running to the store mid-recipe again.
Over the years, I’ve refined the process of making homemade buttermilk and can confidently say this is my go-to method whenever a recipe calls for buttermilk. I rarely buy a bottle of buttermilk anymore because it is so easy to make in your own kitchen!
Honestly, once I started making homemade buttermilk, it became one of those “why didn’t I do this sooner?” moments in the kitchen.
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Homemade Buttermilk When You're in a Pinch!
I started making my own homemade buttermilk years ago out of pure necessity and honestly, it quickly became one of my favorite kitchen hacks! I’d be in the middle of baking pancakes, biscuits, or a quick bread and realize I was out of buttermilk.
Running to the store felt like such a hassle, especially when I was already juggling kids, dinner, or a million other things. So I started experimenting with DIY buttermilk using just milk and a little acid, and it worked perfectly every single time.
What is Buttermilk?
So, what is buttermilk, anyway? Traditionally, buttermilk was the liquid left behind after churning butter. These days, most of what you find in the store is “cultured buttermilk,” which is milk that’s been fermented with bacteria to make it tangy and slightly thicker.
That tang isn’t just for flavor. It helps tenderize baked goods and gives them that fluffy, light texture we all love.
You can easily make buttermilk from milk and an acid (like lemon juice or vinegar) at home, and it works the exact same way in your recipes.
Buttermilk Recipe Ingredients
Here’s the beauty of this little DIY buttermilk trick, you only need two simple ingredients you probably already have in your kitchen!
- Milk. Whole milk gives you the richest flavor, but honestly, I’ve used 2% and even non-dairy milk in a pinch.
- An acid. Lemon juice and white vinegar are my go-to options, but you can also use apple cider vinegar if it is what you have in your pantry.
That’s it. No fancy ingredients, no special equipment. Just milk and something acidic to make it curdle a bit, which is exactly what you want. Might sound weird since we have all heard that curdling is bad, but in this case, it's what you want!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Ways to Use Homemade Buttermilk
Once you make buttermilk, you’ll realize just how many recipes call for it. Here are some of my favorites:
- Pancakes or waffles, like in my sourdough pancakes.
- Biscuits that rise tall and taste buttery. I love using buttermilk in butter swim biscuits!
- Quick breads like banana bread or pumpkin bread. It can be used as a substitute anywhere that calls for milk.
- Cakes with the perfect crumb.
- Fried chicken for that tangy, tender coating.
How to Make Buttermilk
Step 1
Pour 1 cup of milk into a measuring cup. Add 1 tablespoon of lemon juice or vinegar.
Step 2
Stir it, then let it sit for about 5–10 minutes.
Buttermilk Recipe Substitutions
No lemons or vinegar? No problem. Here are a couple of other ways to make buttermilk!
- Use cream of tartar instead. Stir 1 ¾ teaspoons of cream of tartar into 1 cup of milk. Works like a charm.
- Use yogurt or sour cream! Thin out plain yogurt or sour cream with a little milk or water until it’s pourable. Instant buttermilk substitute!
I’ve tested all of these, and they work just as well as the classic lemon juice or vinegar method.
Storing Leftover DIY Buttermilk
If you’ve made more homemade buttermilk than you need, don’t toss it! Store it in a jar or airtight container in the fridge for up to a week.
You can also freeze it in ice cube trays, each cube is about 1 tablespoon, so you’ve got quick buttermilk on hand whenever you need it.
Frequently Asked Questions
Yes! Whole milk works best for richness, but 2% or even skim will still do the trick. You can also use non-dairy milk like almond or oat, though the flavor and thickness may vary a bit.
It’s very close! Store-bought is usually cultured and a bit thicker, but for baking and cooking, the homemade version works just as well.
Technically yes, but it’s tangier and a little thinner than store bought buttermilk. Most people use DIY buttermilk for baking or cooking rather than sipping.
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📖 Recipe
DIY Buttermilk
Equipment
Ingredients
- 1 cup Milk whole milk works best
- 1 tablespoon White Vinegar or Lemon Juice
Instructions
- Pour 1 cup of milk into a measuring cup or small bowl.
- Stir in 1 tablespoon of white vinegar or lemon juice.
- Let the mixture sit at room temperature for 5–10 minutes. It will start to curdle slightly and thicken.
Notes
- You can easily double or triple this recipe, just make sure to keep the proportions that same.
- You can really use any milk to make buttermilk. Whole milk will make a thicker buttermilk like what is in the stores. 2% or skim milk would work.
Carol Camper says
Great idea no running to the store to get buttermilk!❤️