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A cozy kitchen scene featuring a glass jar filled with homemade buttermilk and a small bowl of fresh ingredients on a wooden countertop.

Easy Homemade Buttermilk Recipe

Jana Rae
Learn how to make homemade buttermilk with just two simple ingredients! Perfect for pancakes, biscuits, cakes, and more. Quick, easy, and budget-friendly.
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Prep Time 2 minutes
Rise Time 8 hours 5 minutes
Total Time 7 minutes
Course Dairy Substitutes, Homemade Ingredients
Cuisine American
Servings 1 Cup
Calories 103 kcal

Ingredients
  

  • 1 cup whole milk or milk of choice
  • 1 tbsp white vinegar or fresh lemon juice

Instructions
 

  • Prepare the Acid: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
  • Add the Milk: Pour milk into the measuring cup until it reaches the 1-cup mark.
  • Mix and Wait: Stir the mixture well and let it sit at room temperature for 5–10 minutes. You'll notice the milk will begin to curdle and thicken slightly, creating that classic buttermilk texture.
  • Use Immediately or Store: Once the buttermilk is ready, use it in your recipe as needed. If you’re not using it right away, store it in the refrigerator for up to 3 days.

Notes

Recipe Notes for Homemade Buttermilk:

  1. Milk Choice:
    • Whole milk works best for a rich and creamy buttermilk texture.
    • You can also use low-fat milk, but the result may be slightly thinner.
  2. Acidic Ingredient Alternatives:
    • If you don’t have white vinegar, substitute with lemon juice or even apple cider vinegar for a mild flavor.
    • For a slightly tangy variation, plain yogurt or sour cream can be thinned with milk and used as a substitute.
  3. Mixing Tips:
    • Stir thoroughly to ensure the acid and milk combine evenly.
    • Let the mixture sit undisturbed for 5-10 minutes to allow it to curdle properly.
  4. Storage:
    • Homemade buttermilk should be used immediately for the best results.
    • If needed, it can be stored in the refrigerator for up to 3 days in an airtight container, but fresh is always better.
  5. Scaling the Recipe:
    • For larger quantities, maintain the ratio of 1 cup milk to 1 tablespoon of acidic ingredient.
    • Adjust as needed for your baking or cooking needs.
  6. Uses:
    • Perfect for pancakes, biscuits, cakes, and marinades.
    • Adds a tangy flavor and tender texture to baked goods.
  7. Pro Tip:
    • Shake the mixture lightly before using if it has been sitting for a while to redistribute the curdled bits evenly.