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buttermilk
Nisrine Idrissii

Homemade Buttermilk

Make your own buttermilk in just 5 minutes with milk and lemon juice or vinegar! This simple substitute works perfectly for baking, marinating, and cooking. No store-bought buttermilk needed!
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Prep Time 2 minutes
Total Time 3 minutes
Servings: 1 cup
Calories: 148
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 240ml milk (whole, 2%, skim, or plant-based milk)
  • 1 tablespoon white vinegar or fresh lemon juice

Equipment

  • 1 liquid measuring cup
  • 1 spoon

Method
 

  1. Pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup
  2. Add milk to the cup until it reaches the 1-cup line (slightly less than a full cup)
  3. Stir gently to combine the milk and acid
  4. Let the mixture sit at room temperature for 5 to 10 minutes until it thickens slightly and small curdled bits appear
  5. Stir once more and use immediately in your recipe as you would store-bought buttermilk

Notes

Use room temperature milk for best results. Both lemon juice and vinegar work equally well, though lemon adds a subtle citrus note. Scale the recipe as needed using the ratio of 1 tablespoon acid per 1 cup milk. For dairy-free buttermilk, use thick plant-based milks like oat or soy. Use immediately for best results, or refrigerate for up to 24 hours. The mixture is meant to look slightly curdled with separated bits—this is normal and correct!
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