Learn how to make buttermilk at home in minutes with just two ingredients. Ready to use in minutes with all of your favorite recipes.
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We’ve all been there, a recipe calls for a small amount of buttermilk, or you forgot to pick some up at the store and you want to marinade some chicken.
Here’s the good news, it’s so quick and easy to make your own substitute at home, so you’ll never be stuck again! This buttermilk recipe has rescued me so many times, it’s one kitchen hack that I can’t live without!
Check out my post on How To Make Butter too!
Why you will love this recipe!
- Quick and easy: It takes no more than 5 minutes to make a batch of homemade buttermilk and it’s ready to use straight away.
- Two ingredients: Made with just two ingredients that you are very likely to have on hand already, you can whip this up in a hurry!
- Make ahead: This has a great shelf life, so you can easily double the recipe so that you have it on hand and ready to use. It’s freezer friendly too!
Ingredients
- Acid: We add acid to sour the milk. I like to use a tablespoon lemon juice, but distilled white vinegar will also work well. I’ve also seen recipes that have used apple cider vinegar with success.
- Cup of milk: Whole milk will create a richer and creamier buttermilk, but 2% works great too.
How to make buttermilk
- Pour the fresh lemon juice or vinegar into a measuring cup. Then, pour in the milk until it reaches the 1 cup line.
- Allow the mixture to rest and curdle. It only takes a few minutes.
- Then stir and use in your recipe!
Can you make vegan buttermilk?
Yes! You can easily adapt this recipe to make dairy-free buttermilk by using dairy-free milk. Oat, almond, and soy all work great. You can even use coconut milk, but be aware that the flavor will differ so it’s best to use a more neutral-tasting one.
How long does it keep?
Once you have made your buttermilk, transfer it to a clean and dry sealable mason jar or sealable bottle. It will keep well for up to two weeks in the fridge. You can also freeze it and it will keep for up to 3 months. I like to freeze it in large ice cubes so that it’s easy to defrost smaller portions when needed.
Why would you need to use buttermilk?
Buttermilk is commonly found in baking recipes to make buttermilk pancakes, buttermilk biscuits, as well as a way to marinate chicken (i.e to make fried chicken) and meats, and to make salad dressings. In baking, its tangy flavor from the acid helps to counteract baking soda which can taste quite bitter. It’s thinner than plain yogurt or sour cream and will help your baked goods come out nice and moist.
It works wonderfully as a marinade for chicken too. Its low acid levels help to slowly and gently break down the proteins and result in the most tender and juicy bite.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- It’s easy to double and half this recipe. Just keep the ratio the same – 1 tablespoon of acid and 1 cup minus 1 tablespoon of milk.
- You can use any milk you have on hand to make this buttermilk substitute. Even heavy cream will work well.
- You can use this as soon as it’s made in your favorite recipes, or keep covered in the refrigerator for up to 2 weeks.
- This recipe makes 1 cup buttermilk.
More Kitchen Basics
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Pour the lemon juice or vinegar into a measuring cup. Then, pour in the milk until it reaches the 1 cup line.
-
Allow the mixture to rest and curdle. It only takes a few minutes.
-
Then stir and use in your recipe!
- It’s easy to double and half this recipe. Just keep the ratio the same – 1 tablespoon of acid and 1 cup minus 1 tablespoon of milk.
- You can use any milk you have on hand to make this buttermilk substitute. Even heavy cream will work well.
- You can use this as soon as it’s made in your favorite recipes, or keep covered in the refrigerator for up to 2 weeks.
- This recipe makes 1 cup buttermilk.
Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 338mg | Fiber: 1g | Sugar: 13g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
