Homemade Buttermilk Substitute Recipe
How to Make Buttermilk – Making buttermilk substitute is easy and cost effective. With just a few simple ingredients, learn to make buttermilk substitute to use in so many recipes.
Buttermilk is one ingredient that I love to have on hand in my refrigerator. I use it in so many recipes, it is one item that I never like being without. But, the reality is, sometimes I think I have plenty of buttermilk only to realize that I don’t. Or, we’re traveling and it just isn’t convenient to have as many items with us for cooking as I’d like. That’s when I turn to making my own buttermilk substitute.
Based on the emails I receive, making your own buttermilk substitute is one thing that you would like to be able to do as well. Well, today is the day!
How to Make Buttermilk
Before we begin though, let’s talk a little bit about buttermilk.
What is Buttermilk?
Traditionally, buttermilk was the leftover liquid from churning cream to make butter. This is now referred to as traditional buttermilk.
The buttermilk that you buy in the grocery stores is now a cultured buttermilk, which is produced by adding cultures to milk during the fermentation process to simulate the lactic acid that would naturally occur in traditional buttermilk.
How Do You Use Buttermilk?
Adds Flavor
Buttermilk adds a tangy flavor to many dishes such as salad dressings and dips.
Tenderizes
Buttermilk is great for soaking meats and vegetables to tenderize them before cooking, generally frying.
Leavens Baked Goods
Buttermilk reacts with other chemical leaveners in recipes to produce gas bubbles which then helps cakes, cookies, and other baked goods to rise.
Even more recipes where I use buttermilk.
Here’s how I make my homemade buttermilk substitute. I hope you find this useful!
Homemade Buttermilk Substitute Recipe
Ingredients
- 1 cup whole milk
- 1 tablespoon distilled white vinegar OR
- 1 tablespoon fresh lemon juice
Directions
- Pour milk into a glass measuring cup. Add distilled white vinegar OR lemon juice and allow to sit for about 10 minutes before use. The milk will thicken. Use as you would in a recipe that calls for buttermilk.
Notes
Recipe may be increased or decreased proportionately.
All images and text © Robyn Stone for Add a Pinch
Enjoy!
Robyn xo
Good morning. Question for you. My grandmother always told me to decrease the milk by one tablespoon before adding the vinegar so that you were not increasing your liquid in your recipe….do you not find this necessary? Also, I have used whatever milk I have on hand (1%, 2% or whole). since the only buttermilk I can find in stores locally is lowfat (2.2%) Is whole milk really necessary? Thanks so much.
Hi Donna,
You can decrease the amount of milk, but I’ve found that allowing the milk and vinegar or lemon juice to sit for a bit to thicken makes the measure the same as if using buttermilk. Now, I do use whole milk so that could make the difference. You can use 1% or 2%, if you prefer.
Thank you Robyn. Good information to keep on hand. Have a Fun and Wonderful Weekend.
Since I use very little milk except for baking and cooking I only keep dry milk on hand. To make it into full fat milk use one cup of skim milk and add 2 tablespoons of melted butter. Then add your other ingredients to make your buttermilk recipe. Thank you for this recipe; I really don’t like using the buttermilk powder because of sodium issues. This will work perfectly for me. I love buttermilk in so many recipes.
Good to know! Pinned it!!
I love the recipes you post. Every recipe I have tried if yours is absolutely delicious!
Thank you so much for posting them.
Sylvia
Thanks for the skim milk version of buttermilk substitute…I never use buttermilk and I never use whole milk…this is just what I needed…Thanks a lot…keep up the good work and great recipes…
Robyn,
I use this recipe all the time. It works just as well as the store bought variety.
Annamaria
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Can u use evaporated milk
You really should warn everyone that this isn’t good for making Irish Soda bread. I followed your recipe and made 7 large loaves. They were heavy and flat tasting. Had to st art again with real buttermilk and made 20 more loves in my son’s restaurant for St Patrick’s Day. Sometimes there is no substitute!
Thank you for letting me know it isnt good for Irish soda bread .I am making it for first time and dont know the first thing about it.I just recently tasted it for first time and thought I would try to make some.Thanks again.
This substitution worked great for biscuits for dinner. 7 loaves might warrant a trip to the store
Hi !
I’m wondering if there’s any substitution without cow milk (never heard this expression in English, but in French, we say “lait de vache” which translates to “cow milk”). Is there any buttermilk substitution I could make with almond milk, soy milk, etc., I thought maybe coconut milk because it’s richer?
Thanks! And, by the way, I love your website 🙂
Hi Audree,
I’ve not tried buttermilk substitute made from either of those other milks, so I can’t say how they would taste. Thanks so much for your comment – so glad to hear you enjoy the site. Nice to have you here! xo
Easy. Worked just fine. Convenient substitte for the real thing, and no waste!
Glad to hear it, Lynn! Thanks! xo
Oh my gosh. I didn’t scroll down enough to see the substitute and so I used cream of tartar and skim milk. Because of this it took forever to bake. Never mind.
Otherwise great recipe.
I’ve always used the vinegar method. Is fresh lemon juice just as effective? Is there a difference for example using lemon is better for cakes? Thanks!
I use lemon juice often when I need to make this, Gina, and I love the results. Thanks!