Homemade Buttermilk

If you’ve never made your own buttermilk, you’re truly missing out on one of the biggest recipe hacks in my opinion! I can’t even remember the last time I bought buttermilk – maybe five years ago? Ever since I learned about how to make my own homemade buttermilk, cooking just hasn’t been the same. I cook SO MANY RECIPES that include buttermilk and have had this blog post on my mind for quite some time now and wanted to share it with you! Save yourself the extra grocery store trip and follow my easy tried and true buttermilk making method the next time a recipe calls for buttermilk!

All you need are TWO INGREDIENTS and about six minutes. It’s super convenient to make and when a recipe calls for buttermilk, I always prepare my homemade buttermilk before I start cooking so that it’s had time to set. Although it does need at least five minutes to set, it can set for longer, up to 20 minutes. To make this homemade buttermilk recipe, make sure to grab a liquid measuring cup, milk, and lemon juice.

Buttermilk definitely makes a difference in a recipe in that it provides a creamy, thick, and milky texture that typically thickens breads, cakes, biscuits, sauces, and other baked items. The acid in buttermilk helps to tenderize the gluten, resulting in a softer, more moisturized texture.

Easy homemade buttermilk is perfect to use in my Bang Bang Tofu, Bang Bang Chicken, Bang Bang Shrimp Bowls, and Buttermilk Pumpkin Biscuits recipes! If you like this, then you’ll drool over my easy homemade ranch dressing recipe (with buttermilk!).

Why you should make Homemade Buttermilk

Oftentimes, I would buy more buttermilk that I needed, which usually resulted in me throwing out and wasting a good amount of buttermilk. When I learned that I could make my own homemade buttermilk with just milk and lemon juice, I was elated as I ALWAYS have milk and lemon juice, but not necessarily buttermilk. It’s such an easy hack that it’s stuck with me over the last few years and I think it’s one of the best cooking secrets out there.

History of Buttermilk

Buttermilk, according to Britannica’s article, is the fluid remaining when the fat is removed by churning cream into butter. It is commonly used today in baking and frozen desserts and has been replaced as a beverage via cultured buttermilk. Cultured buttermilk is prepared from milk by fermenting with bacteria that create lactic acid. The end result is a thicker buttermilk that is similar to its roots.

Dairy Free Options

If you need a dairy free buttermilk recipe, stir ¾ cup plain or vanilla almond milk yogurt with ¼ cup almond or cashew milk, and ½ teaspoon vinegar. Let it set for 5-15 minutes before using as if it were buttermilk.

Ingredients in Homemade Buttermilk

Milk. For best results, use creamy whole milk. You can use any kind of milk you wish but whole milk will yield the most flavor.

Lemon juice. Lemon juice is acidic and mixes with the milk to help provide a softer, thicker texture.

How to make the best Homemade Buttermilk

STEP 1: Pour the milk into a liquid measuring cup, stopping at the 1 c line.

STEP 2: Add the lemon juice and stir for 30 seconds or so (no need to count the seconds; just approximately 30 seconds).

STEP 3: Let it sit for 5 minutes until curds form, forming the thick, buttermilk texture. If desired, season with salt.

STEP 4: Stir again and use like buttermilk.

More EASY recipes you’ll love!

Homemade Ranch Dressing

Broccoli Cheese Cups

Chicken Alfredo Casserole

Loaded Baked Potatoes

Tomato Bruschetta

Spinach Artichoke Dip

My Mom’s Corn Dip

Jalapeño Popper Dip

Air Fryer French Fries

Chicken Queso Dip

Final Thoughts

Finally, if you make this Homemade Buttermilk recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Homemade Buttermilk

Elise McCollister

If you’ve never made your own buttermilk, you’re truly missing out on one of the biggest recipe hacks in my opinion! All you need are two ingredients and about six minutes. Save another trip to the grocery store by making homemade buttermilk today!

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Prep Time 1 minute min

Time to set 5 minutes mins

Total Time 6 minutes mins

Course Condiments, Sauces

Servings 1

Calories 150 kcal

Equipment

• Liquid measuring cup

Ingredients

  

1x2x3x4x

• 1 c milk any type
• 1 tbsp lemon juice

Instructions

 

• Pour the milk into a liquid measuring cup, stopping at the 1 c line.
• Add the lemon juice and stir for 30 seconds or so (no need to count the seconds; just approximately 30 seconds).
• Let it sit for 5 minutes until curds form, forming the thick, buttermilk texture.
• Stir again and use like buttermilk.
• Don’t forget to leave a rating after you make this recipe!

Notes

Store leftovers in a lidded container or Mason jar for up to the expiration date on the milk.

Nutrition (per serving)

Calories: 150kcalCarbohydrates: 12gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 93mgPotassium: 381mgFiber: 0.1gSugar: 12gVitamin A: 396IUVitamin C: 6mgCalcium: 301mgIron: 0.01mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!