How To Make Homemade Buttermilk

This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.

How To Make Homemade Buttermilk At Home in 3 Easy Steps- never buy a container of buttermilk again! Making it yourself at home is so much easier! And I bet you have the 2 ingredients needed to make it.



 

You’re in the middle of making some one bowl red velvet cupcakes and you realize the recipe calls for buttermilk. You don’t even have to peek in the fridge, because you know that isn’t going to be in there. Shoot. 

So what do you do? Stop what you’re doing, wake the little ones, and rush out to the grocery store? Text your husband, hoping he sees it on his way home? How about this instead. Make your own buttermilk.

Yup, make your own. Seriously with two ingredients you can make your own. Save your sanity, a trip to the store and a few bucks while you’re at it. Before I show you how easy it is.

See Also:

What is buttermilk? 

Buttermilk is fermented or cultured milk, similar to a yogurt or sour cream. It’s a bit thicker than regular milk, and  is a bit tangy in flavor. That tangy flavor means it’s acidic in nature and will react with the baking soda in your recipe. Together the buttermilk and the baking soda will react together to create carbon dioxide and help your baked goods rise. 

Buttermilk used to be the liquid that was left behind when heavy cream was turned into butter. The non-fat liquid was full of wonderful cultures , meaning it would store longer than regular milk making it ideal for baking and cooking back in the days before refrigeration. 

Today’s buttermilk is made from pasteurized milk with cultures, or lactic acid bacteria, added to it. You can buy it in your grocery dairy aisle and is usually found as a low-fat variety.

Is homemade buttermilk as good as store bought buttermilk? 

Homemade buttermilk is a good substitute when you don’t have any store-bought buttermilk. However you will find that the homemade version is not as thick or as tangy as the store bought buttermilk. 

Unlike store bought buttermilk which contains the lactic acid bacteria, making it a cultured milk, homemade buttermilk is essentially a soured milk because an acid, like lemon juice or vinegar is added. 

Ingredients needed

To make your own buttermilk you really just need milk and then some sort of acidic ingredient to turn it sour.

  • Milk – You can use any milk you need to – regular dairy milk (I prefer whole milk for richness, but low-fat also works). But you can also use almond, soy, or coconut. Make sure your milk is at room temperature which will help to thicken it.  I’ve also used heavy cream instead of milk, but it does make for a very thick buttermilk.
  • Acid– You need to add some sort of acid to make a homemade buttermilk. You can use lemon juice or vinegar (most commonly used), but you can also use cream of tartar.

How do you make regular milk into buttermilk?

  1. Add 1 tablespoon of vinegar or lemon juice (or 1 ½ teaspoons cream of tartar) to your measuring cup. 
  2. Add room temperature milk up to the 1 cup line. 
  3. Stir together.  Allow to sit for 10 minutes (the milk will begin to curdle slightly – this is normal).
  4. Then give it one final stir before using.

Yea, that’s it. Seriously. Don’t you feel silly now for buying that expensive container of buttermilk at the store? 

If you need more or less, just simply adjust your recipe accordingly. Just always keep the ratio of 1 cup of milk to 1 Tablespoon of vinegar and you will have perfect results each time.

I broke down the math for you: 

  • ¾ cup buttermilk = 2 ½ teaspoons vinegar or lemon juice + milk up to the ¾ cup milk line 
  • ½ cup buttermilk = 1 ½ teaspoons vinegar or lemon juice + milk up to the ½ cup line
  • ⅓ cup buttermilk = 1 teaspoon vinegar or lemon juice + milk up to the ⅓ line
  • ¼ cup buttermilk = ¾ teaspoon vinegar or lemon juice + milk up to the ¼ cup line
lemon juice added to milk

Other buttermilk substitutes:

You can also replace the buttermilk in your recipe with these other buttermilk substitutes:

  • Sour cream: Replace 1 cup of buttermilk with ¾ cup sour cream + ¼ cup milk (or water)
  • Greek yogurt: Replace 1 cup of buttermilk with ¾ cup greek yogurt + ¼ cup milk (or water)
  • Buttermilk powder: Combine ¼ cup buttermilk powder + 1 cup water
  • Plain, unsweetened kefir: Replace in a 1:1 ratio

Recipe FAQs

What kind of milk is best to use for buttermilk?

 I’ve used all kinds of milk to make my own buttermilk. I’ve used whole milk, 2%, 1u0026, and skim with great results. I’ve even used heavy cream. 
For a dairy free alternative: You can also use coconut milk or coconut milk if you have a dairy allergy.
For a vegan alternative: You can swap and use soy milk as well to make a vegan buttermilk.

Does it matter what kind of vinegar I use?

I usually use white vinegar, but also have been known to use apple cider vinegar. I’ve never strayed from those two. 
Other vinegars might impart flavor into your buttermilk, and that’s something you wouldn’t want going on in your cake. So stick to using white or apple cider vinegar for best results.

How long does homemade buttermilk last? 

Homemade buttermilk can be used right away or stored in an airtight container in the refrigerator for up to a couple of weeks. Use the expiration date on the milk used to make it for a good guideline on how long to keep your homemade buttermilk. Stir the homemade buttermilk before adding it to your recipe.

Can I freeze buttermilk? 

You can freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. To freeze small portions, freeze in an ice-cube tray!

How to use homemade buttermilk

Now that you’ve mastered how to make your own buttermilk, here are some great ways to use it!

Homemade Buttermilk

Learn how to make homemade buttermilk in 3 easy steps!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Resting Time: 10 minutes
Total Time: 12 minutes
Servings: 1 cup
Calories: 152kcal

Ingredients

  • 1 tablespoon vinegar or lemon juice *or 1 1/2 teaspoons cream of tartar
  • 1 cup milk or heavy cream (240 ml) *you will need a scant cup (just a little less, see instructions)

Instructions

  • Add 1 tablespoon of vinegar or lemon juice (or 1 ½ teaspoons cream of tartar) to your measuring cup.
  • Add room temperature milk up to the 1 cup line.
  • Stir together.  Allow to sit for 10 minutes (the milk will begin to curdle slightly – this is normal).
  • Then give it one final stir before using.

Notes

  • Storage: Homemade buttermilk can be used right away or stored in an airtight container in the refrigerator for up to a couple of weeks. Use the expiration date on the milk used to make it for a good guideline on how long to keep your homemade buttermilk. Stir the homemade buttermilk before adding it to your recipe.
  • Freezing: You can freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. To freeze small portions, freeze in an ice-cube tray!
  • Milk – You can use any milk you need to – regular dairy milk (I prefer whole milk for richness, but low-fat also works). But you can also use almond, soy, or coconut. Make sure your milk is at room temperature which will help to thicken it.  I’ve also used heavy cream instead of milk, but it does make for a very thick buttermilk.
  • Acid– You need to add some sort of acid to make a homemade buttermilk. You can use lemon juice or vinegar (white or apple cider), but you can also use cream of tartar.
  • For a dairy free alternative: You can also use coconut milk or coconut milk if you have a dairy allergy.
  • For a vegan alternative: You can swap and use soy milk as well to make a vegan buttermilk.

Nutrition

Calories: 152kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 322mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 277mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!
How to make homemade buttermilk with milk and an acid (lemon juice or vinegar) that you can use all your dessert recipes!


 

22 Comments

  1. 5 stars
    Thank you for the guide! This really comes in handy because buttermilk is so hard to find in Hongkong!

    1. Thank you for your kind words! I’m thrilled to know the Homemade Buttermilk recipe is making things a bit easier for you, especially in Hong Kong, where it’s hard to find.

  2. 5 stars
    This is a very handy recipe and so simple to make. I have several recipes that require buttermilk and most the time I end up wasting half the container. Now I can make just enough for my purposes.

    1. Thank you! I’m glad you found the recipe handy and simple. It’s great to hear it helps you make just the right amount for your needs!

  3. 5 stars
    This is the best! I rarely have buttermilk on hand so this was perfect in a pinch. Thank you for the tips, it totally saved me!

    1. Thank you! I’m so glad the recipe was helpful and perfect for you in a pinch. Happy to hear it saved the day!

  4. TAYLER ROSS says:

    5 stars
    I’ve used this recipe several times, and I’ll never buy buttermilk again! So easy and so delicious!

    1. Thank you! I’m very happy to hear you love the recipe and find it easy and delicious. Enjoy!

  5. 5 stars
    Super helpful! This was easy to make and incorporate into my pancakes—THANK YOU!

    1. Thank you! I’m glad you found the recipe helpful and easy to use in your pancakes. Enjoy!

  6. I keep hearing one can use Apple cider vinegar to make buttermilk.
    Wouldn’t have that give an after taste to dish.
    If so, which type of dishes would you use it in

    I use white vinegar or the lemon juice or 1/2 of each depending on the recipe when I make buttermilk

    Thank you

    1. Hi Meg! I usually use white vinegar or lemon juice usually too, but definitely have used apple cider vinegar in a pinch as well – I find it’s perfectly fine to use. I don’t find it to have an after taste. I use it any of my baked goods that call for buttermilk no problem 🙂

  7. Thats a great tip. I really didn’t know the method to making buttermilk at home. Thank you so much!

    1. Heather @Boston Girl Bakes says:

      You’re welcome! I hate buying it because I always end up wasting it..glad you found it useful!

  8. I’ve been making buttermilk for years! It is great to know especially if you don’t have regular buttermilk. Now, we do use purchased buttermilk if we’re picking about the consistency. Great information.

    1. Heather @Boston Girl Bakes says:

      Thanks Marissa! Glad you found it useful 🙂

  9. Cindy Gordon says:

    That is very cool, I didn’t realize how easy it is to make buttermilk!

    1. Heather @Boston Girl Bakes says:

      Thanks Cindy! It’s so easy right? 🙂 So much easier than making special trips to the grocery store!

    1. Heather @Boston Girl Bakes says:

      Thanks Katherine! If you have any topics you would like to see covered let me know! 🙂

5 from 6 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love!