How can I make my own buttermilk at home?

How do you make buttermilk at home?

You make a quick substitute by souring milk with an acid.

1. Pour 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup.
2. Add whole milk until it reaches the 1 cup line.
3. Stir gently and let it stand for 5 to 10 minutes.
4. It will look slightly curdled and a little thicker. Use it as you would buttermilk.

Recipe sites agree on this ratio, though some say a few minutes is enough and others suggest about 10.

Which milk should you use?

Whole milk gives the best flavor and body. Lower-fat milk works but is less rich. Use plain, unflavored milk.

Can you make dairy-free buttermilk?

Yes. Many recipes use unsweetened soy or almond milk with the same amount of acid. Avoid vanilla or sweetened plant milks because their flavors will come through.

How long does homemade buttermilk keep?

Recipe sites commonly say it keeps in a sealed container in the fridge for about 3 days, and that you can freeze it for up to 3 months, for example in an ice cube tray in 1 tablespoon portions. Shake or stir it before using. If it smells off, throw it out.

Is it the same as real buttermilk?

No. Store-bought cultured buttermilk is made with bacterial cultures and has a more complex tang. The acid method gives the acidity that reacts with baking soda in pancakes, biscuits, cakes and muffins, which is why it works in baking. For dressings, marinades or drinking, buy cultured buttermilk.

Common mistakes

• Using too much acid, which can make baked goods taste sour.
• Skipping the standing time.
• Expecting the milk to look like thick buttermilk. It only thickens a little.
• Using flavored or sweetened plant milk.

Where is it used?

Pancakes, waffles, biscuits, scones, cakes, muffins and fried chicken marinades are classic uses. Swap it 1 to 1 for the buttermilk in the recipe.