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Vinegar pouring into milk to make buttermilk.

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


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


  • 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!



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.


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