Two ingredients and five minutes is all it takes to make your own buttermilk at home. This simple substitute is ideal for cakes, muffins, pancakes, biscuits, and other similar baked goods.
Buttermilk is one of those ingredients I often need but rarely have on hand. Store-bought buttermilk can be hard to find sometimes, so it’s handy to have an easy homemade option ready.
The good news: making buttermilk yourself is effortless. All you need is regular milk and a small amount of acid. It takes only minutes and works reliably in most recipes that call for buttermilk.
You might ask: what does buttermilk actually do in baking? Understanding its role helps you know when the substitute will work best.
What is buttermilk?
Buttermilk is essentially milk transformed by acidity: it’s slightly thicker and tangier than regular milk. In baking it tenderizes, adds a subtle tang, and reacts with leavening agents to produce a lighter, airier texture. The acid in buttermilk reacts with baking soda or powder in batters, helping them rise and develop a fine crumb.
Try swapping milk for buttermilk in a muffin or cake recipe and you’ll notice more bubbles in the batter and a higher, airier result after baking.
Vinegar versus lemon juice
To make the homemade version, add an acid to milk—either white vinegar or freshly squeezed lemon juice works well. Both are effective for this purpose.
There is no meaningful flavor difference when using the small amount required (about 1 tablespoon), so choose whichever you have on hand. Vinegar is often the easiest option, but lemon juice is an equally good alternative.
Buttermilk storage
Homemade buttermilk should be used soon after preparing—ideally within 10 minutes. It’s not as stable as cultured store-bought buttermilk, and will begin to curdle if left to sit for a long time.
Recipes to try with buttermilk
• Rolled buttermilk biscuits
• Blueberry scones
• Homemade pancakes or mini pancake cereal
• Cinnamon swirl quick bread
• Blueberry muffins
More baking substitutes you can make at home
• DIY cake and pastry flour
• DIY self-rising flour
Homemade Buttermilk Substitute Recipe
5 from 21 reviews
- Author: Mimi
- Total Time: 5 minutes
- Yield: 1 cup buttermilk
Description
With just two ingredients and a few minutes, you can make a reliable buttermilk substitute for baking. It’s perfect for recipes that benefit from a tender crumb and a touch of tang.
Ingredients
- 1 tablespoon white vinegar or fresh lemon juice
- 1 cup milk (minus 1 tablespoon)
Instructions
- Pour 1 tablespoon of white vinegar or lemon juice into a measuring cup. Add milk until the total reaches 1 cup.
- Stir, then let the mixture sit for 5 to 10 minutes until it slightly thickens and appears curdled. Use immediately in your recipe.
Equipment
Glass measuring cups
- Prep Time: 5 minutes
That. Is. It!