How to Make Buttermilk From Scratch
Print Recipe
5 from 9 votes

How to Make Buttermilk Substitute

Learn how to make buttermilk substitute at home with this quick tutorial! Homemade buttermilk can easily be used in place of the commercial versions in baked goods.
Prep Time10 mins
Total Time10 mins
Course: Condiments
Cuisine: American, British, Southern
Keyword: how to make buttermilk substitute
Servings: 1 cup (can be scaled up or down for recipe)
Calories: 152kcal
Author: Jennifer Farley

Ingredients

  • 1 scant cup milk or cream (see notes)
  • 1 tablespoon fresh squeezed lemon juice or white vinegar

Instructions

  • In a liquid measuring cup or small bowl, stir together the milk and lemon juice (or vinegar).
  • Let the mixture rest for 5-10 minutes, until slightly curdled. It will not be as thick as regular buttermilk.
  • Use buttermilk substitute, including the curdled bits, in your recipe.

Notes

Yields 1 cup; recipe can be doubled, tripled, halved (etc) as needed.
  
This recipe will work with any type of milk, though I recommend using something with at least 2% fat for best results.
  
Use soy milk in place of the dairy milk for a vegan buttermilk substitute.

Nutrition

Calories: 152kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 322mg | Sugar: 12g | Vitamin A: 7.9% | Vitamin C: 7% | Calcium: 27.6%