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–+ servings
The buttermilk is in a small glass container with measuring spoons next to it.
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5 from 1 vote

DIY Buttermilk

This homemade buttermilk works perfectly in pancakes, biscuits, cakes, and any recipe that calls for store-bought buttermilk.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Servings: 4 Servings
Calories: 37kcal
Author: Lynn Polito

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.

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: 93mg | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.02mg | Calcium: 75mg | Iron: 0.02mg