How To Make Buttermilk At Home (In 3 Easy Steps!)

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How To Make 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…

Two common questions when making your own buttermilk at home:

Q: Does it matter what kind of milk I use to make my own buttermilk?

A: Nope! I’ve used all kinds of milk to make my own buttermilk. I’ve used whole milk, 2%, 1&, and skim with great results. I’ve even used almond! Use what you have on hand or normally buy. No need to buy a special kind of milk.

Q: Does it matter what kind of vinegar I use?

A: Yes (to some degree). 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.

Now the part you’ve been waiting for…

How To Make Your Own Buttermilk At Home:

1. Measure out a cup of milk
2. Add 1 tablespoon of your vinegar and stir. You can also use lemon juice!
3.  Allow to sit for 10 minutes 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 ration of 1 cup of milk to 1 Tbs. of vinegar and you will have perfect results each time.

What if you have no milk?

No milk. No problem! You can also substitute the amount called for in your recipe and replace it with equal parts yogurt. 

Now what to do with that buttermilk? How about make some…

Blueberry Lemon Scones

Boston Creme Pie Cupcakes

Rice Krispie Treat Cupcakes

Red Velvet Nutella Stuffed Cupcakes

Red Velvet Donuts with Cream Cheese Glaze

For more baking basics related posts, be sure to check these out these:

8 Reasons Your Cookies Spread Too Much

10 Must Have Pans Every Baker Needs

Baking 101: Getting To Know Your Oven

How and Why To Measure Your Flour Correctly

Until next time, 

Happy baking everyone!