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    Home » Recipes » How to Make Buttermilk

    How to Make Buttermilk

    Published: January 3, 2020 · Modified: Mar 7, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Buttermilk is an amazing ingredient for pancakes, cakes, and even fried chicken but it is so annoying to keep on hand. Most recipes require only a little and those big cartons expire in the blink of an eye!  Well worry not because this super-easy buttermilk substitute works perfectly in all your recipes.  

    Bowls of milk, viinegar and lemon juice on a marble table.
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    buttermilk pouring into a glass bowl
    buttermilk in a glass bowl
    buttermilk in a glass jar
    buttermilk in a glass bowl

    Buttermilk is a great ingredient in all sorts of recipes because its acidity reacts with leavening agents for fluffier cakes, tenderizes meats, and of course added moisture. Unfortunately, those cartons it’s sold in will not keep in the fridge very long and it’s so disappointing when you’re halfway through a recipe and realize your buttermilk is bad or you forgot to buy it in the first place!

    Frequently asked questions

    How can I make a dairy-free buttermilk replacement?

    Swap the milk out for unsweetened coconut milk and follow the same steps below.

    • 1 cup unsweetened coconut milk
    • 1 tablespoon lemon juice or vinegar

    Can I freeze buttermilk?

    Yes! Buttermilk and the replacement described in this recipe can be frozen for up to 2 months. Make sure you’re freezing in a sealed container an don’t fill all the way to the top since water expands when it freezes.

    How long will this keep for?

    You can keep this buttermilk replacement in a sealed container in the refrigerator for up to a week or freeze for up to two months.

    WHAT CAN I USE IF I DON’T HAVE BUTTERMILK?

    • Milk: Mix one cup of milk with 1 tablespoon lemon juice or vinegar. You can also mix one cup or milk with 1 3/4 tbsp cream of tartar. Set aside for ten minutes or give a good shake in a jar for a uniformly thick liquid.
    • Yogurt: Mix 3/4 cup of plain yogurt with 1/4 cup or water
    • Sour Cream: Mix 3/4 cup of plain yogurt with 1/4 cup or water
    • Coconut milk: Mix one cup of coconut milk with 1 tablespoon lemon juice or vinegar.

    Why is buttermilk good in recipes?

    Buttermilk is thicker and more acidic than regular milk. The acid reacts with leavening agents like baking soda and powder to create fluffier cakes, muffins and even soda breads! If you’re marinating something like chicken in buttermilk the acid helps to tenderize the meat. It also has a slight tang that adds some depth or flavor to dishes, often balancing out the sweetness in a cake, etc.

    How to Make Buttermilk

    Lemon juice being squeezed into a small bowl.

    1. For a cup of buttermilk you’ll need about a tablespoon of an acid. You can squeeze some lemon juice or open a bottle of white vinegar. Lemon juice being poured into a bowl of milk.

    2. Pour the lemon juice or vinegar into your milk. You’ll immediately notice some curdling but there’s just a little more to do to let’s move forward!

    Milk and lemon juice being stirred together.

    3. Give the buttermilk a quick stir to distribute the acid you added.

    Buttermilk substitute being made by shaking milk and vinegar in a mason jar.

    4. For baked goods like cakes, pancakes, and muffins I usually just set the milk aside for 10 minutes so it has a bit of time to finish curdling but if you’re using this for a fried chicken, or dressing recipe and want that nice uniformly thick consistency give it a good shake in a jar. Now you have a buttermilk substitute that works in any recipe!

    A giant stack of pancakes covered in maple syrup and butter

    Now you can make all those delicious recipes like these fluffy buttermilk pancakes in a snap!

    If you love this recipe try these out!

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      Irish Soda Bread

    If you’ve tried this homemade buttermilk recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    Vinegar pouring into milk to make buttermilk.
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    5 from 24 votes

    How to Make Buttermilk

    Making buttermilk substitute is so quick and easy you'll be whipping up all sorts of amazing dishes without worrying about buttermilk on hand.
    Course Breakfast, Dessert, dinner
    Cuisine American
    Prep Time 1 minute
    rest time 10 minutes
    Total Time 11 minutes
    Servings 1 cup
    Calories 152kcal
    Author John Kanell

    Ingredients

    • 1 cup whole milk 24omL
    • 1 tbsp lemon juice 15mL, or white vinegar

    Instructions

    • Add the milk to a jar then pour in a tablespoon of lemon juice of vinegar in and stir well.
    • You can set aside for 10 minutes then use.
    • If you are using this replacement for a recipe where the consistency is important like a buttermilk chicken or salad dressing then transfer to a sealable jar and shake well then set aside for 10 minutes, shake once more and use!

    Video

    Notes

    You can keep the buttermilk replacement in the fridge for a week or freeze it for up to two months. 
    For a non dairy version substitute the milk for coconut milk.
    You can also use 3/4 cup sour cream or yogurt thinned out with 1/4 cup or water as a buttermilk replacement.
    If you don't have lemon juice or vinegar on hand you can mix 1 3/4 tablespoons cream of tartar into the cup of milk then follow the same steps above.

    Nutrition

    Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 322mg | Sugar: 13g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 276mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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