How to make buttermilk

Making a recipe that calls for buttermilk and don’t have any on hand? Learn how to make an easy substitute with just two simple ingredients!

I can’t count the number of times that I’ve wanted to make a recipe that calls for buttermilk, but didn’t have any in my fridge. In fact, I rarely ever buy it because my need is so sporadic. If you’re currently dreading a trip to the grocery store to buy some yourself, or just don’t want to buy a whole quart for a recipe that only calls for one cup, don’t stress! Here’s an easy substitute I often use that works like a charm.

Jump to:

• Why use buttermilk in a recipe
• Ingredients needed
• How to make a buttermilk substitute
• Storing
• Recipes to make with buttermilk
• Recipe Card

Why use buttermilk in a recipe

Buttermilk has three main purposes when it comes to baking. First and foremost, when combined with baking soda, it helps baked goods rise. Baking soda needs to react with an acidic ingredient in order to do its job, and buttermilk is perfect for that! It also helps keep gluten-based baked goods tender by breaking down gluten strands (ideal for recipes like muffins and pancakes). Lastly, it adds a slightly tangy flavor to certain baked goods. This factor is more important in some recipes than others. For example, biscuits or scones often have a lighter flavor where the natural tanginess can really shine.

Ingredients needed

To make this recipe, you’ll need two basic ingredients: milk + an acid.

Milk: Ideally, I would recommend using whole milk for this recipe since it will most closely resemble the thickness and consistency of real buttermilk, but any type of cow’s milk will work. Depending on what you’re planning to make, you may also be able to use a dairy-free milk substitute like almond milk or soy milk. If you do go this route, make sure you use a plain, unsweetened milk substitute. However, keep in mind that in some recipes, real dairy does work better.

Acid: You’ll need one tablespoon of an acidic ingredient for each cup of buttermilk you plan to make. You have options here! Lemon juice or lime juice will work, as will white vinegar or apple cider vinegar. Personally, I prefer using either lemon juice or white vinegar.

How to make a buttermilk substitute

It’s easy! Just add your acid of choice to a measuring glass, and top with enough milk to reach the 1-cup mark.

Whisk it together and let it sit for at least 5 minutes before using. This will give the acid time to curdle the milk slightly (which truly sounds a little gross but is actual what we’re looking for here).

Storing

Once you’ve made your buttermilk, you can store it in an airtight container and refrigerate it if you don’t need to use it right away. It should be good for up to a couple weeks, depending on how fresh your milk was when you made it. Just give it a quick shake or stir when you’re ready to use it!

Recipes to make with buttermilk

Here are a few of my favorite recipes that you can use this for:

Fluffy Buttermilk Scones – The name says it all. They’re simple, light, and so so good served with a little jam and butter.

Bacon Cheddar Scones – Flaky, buttery scones filled with tangy cheddar and crispy bacon. They’re perfect for breakfast or dinner!

Tart Frozen Yogurt – If you’re a fan of the tart fro-yo sold at your favorite local shop, this is an almost identical-tasting recipe you can make at home.

Blueberry Jam-Swirled Buttermilk Muffins – Like pancakes topped with blueberry syrup, but in muffin form!

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