Creamy Homemade Buttermilk

There’s no need to run to the store when you’re out of buttermilk. This simple recipe takes just minutes to prepare with ingredients you likely already have in your kitchen. Homemade buttermilk adds tanginess and tenderness to baked goods, and creates fluffier pancakes and waffles. This version works perfectly as a substitute in any recipe calling for buttermilk.

What You Need to Know About the Ingredients

Whole milk: Provides the rich base for our buttermilk. The higher fat content creates a creamier final product, but 2% milk works in a pinch.

White vinegar or lemon juice: The acid that curdles the milk, creating that signature tangy flavor and thickened texture. Lemon juice produces a milder flavor, while vinegar gives a sharper tang.

Alternative method – Plain yogurt: Contains live cultures that give buttermilk its distinctive flavor. When mixed with milk, it creates a thicker buttermilk that closely resembles store-bought versions.

Equipment You’ll Need

• Measuring cup
• Measuring spoons
• Small bowl or jar
• Whisk or spoon

Step-by-Step Instructions

1. Measure the milk: Pour 1 cup of whole milk into your bowl or jar. Room temperature milk works best as it curdles more quickly.
2. Add the acid: Add 1 tablespoon of white vinegar or fresh lemon juice to the milk.
3. Combine gently: Stir the mixture with a spoon or whisk until just combined. Don’t overmix.
4. Let it work: Allow the mixture to sit undisturbed at room temperature for 10 minutes. During this time, you’ll notice the milk beginning to curdle slightly as the acid works.
5. Ready to use: After the resting period, your homemade buttermilk is ready to use. It will have thickened slightly and developed small curds throughout.

Why This Works

The acid in the vinegar or lemon juice causes the milk proteins to coagulate, creating small, soft curds and thickening the milk. This process also adds the tangy flavor that makes buttermilk special. While not cultured like traditional buttermilk, this quick version delivers the acidity and texture needed for recipes.

Storage Tips

• Store in a sealed container or jar in the refrigerator
• Use within 3-5 days for best quality
• Shake well before using as separation is normal

Common Uses

This homemade buttermilk works wonderfully in:

• Pancakes and waffles
• Biscuits and scones
• Cakes and quick breads
• Marinades for chicken
• Salad dressings

The best part? You can make exactly what you need without waste. Just maintain the ratio of 1 tablespoon acid per cup of milk to scale up or down.