Bold Baking Basics, Homemade Ingredients

How to Make Buttermilk Substitute

4.41 from 183 votes
Learn how to make Buttermilk at home so you always have it on hand for my Buttermilk Biscuits, Pancake recipes, and even Irish Soda Bread.
How to make Homemade Buttermilk- Make it at home easily with just milk and lemon juice, that’s it!

Hi Bold Bakers!

 

Working as a professional chef I have learned a lot over the years and I’m excited to share what I’ve learned with you.

How to Make Buttermilk at home is a very important Bold Baking Basic I think you need to know. I use Buttermilk a lot in my baking, however not on a weekly basis. I find myself using half a carton in a recipe and then by the time I want to use it again it is bad I would have to throw it away.  I hate waste so my simple solution to eliminate waste is to make the amount that I need using just milk and lemon juice.

Buttermilk is an important ingredient in baking. It adds flavor and makes moist, rich cakes. I love using it to bake. Once you know how simple it is to make you never have to leave it out of your recipes again. 

This Homemade Buttermilk makes a great addition to any pancake recipe, like my Best-Ever Buttermilk Pancake recipeRed Velvet Pancakes and even my Churro Waffles. Plus, I use it in my Best-Ever Chocolate Cake and traditional Irish Soda Bread.

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Buttermilk is widely available in Ireland as it is a main ingredient in traditional Brown Soda Bread. However since moving to the U.S I realized it’s not as readily available. If you are in this situation you now know that you can whip up a great substitution is minutes.

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How to Make Buttermilk

4.41 from 183 votes
Learn how to make Buttermilk at home so you always have it on hand for my Buttermilk Biscuits, Pancake recipes, and even Irish Soda Bread.
Learn how to make Buttermilk at home so you always have it on hand for my Buttermilk Biscuits, Pancake recipes, and even Irish Soda Bread.

Ingredients

  • 2 tablespoons freshly squeezed lemon juice or white vinegar
  • 1 Cup (8oz / 224g) milk (full or low fat)

Instructions

  • Measure the milk into a jug
  • Stir in lemon juice or vinegar into the milk. Stir to combine. Let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
  • Use in place of buttermilk in the recipe as it calls for. And if you don’t use it straight away store it in the fridge for up to 3 days.

Recipe Notes

I don't recommend freezing Buttermilk. Dairy doesn't always defrost the same way.

 

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Victoria Lantang

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Comments & Reviews

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Temitope
Guest
Temitope
7 days ago

Thanks for the recipe, I but what if I don’t have liquid milk, can I use powder or does it have to be liquid

Juanita DeMello
Guest
Juanita DeMello
30 days ago

Makes 12 muffins easily. The recipe says 6.

WhatsCookin
Member
WhatsCookin
1 month ago

Thank you for this info! I used it to make corn muffins that came out amazing!

Dewy
Member
Dewy
1 month ago

Great recipe! I’ve seen some posts about making 1 cup buttermilk mixed with around 1 3/4 tsp cream of tartar, will that work as fine as with the vinegar/lemon juice?
And will this work with milk powder liquid just like with liquid milk? Thank you.

Amit
Guest
Amit
1 month ago

Hello Gemma! Can this buttermilk be used to substitute eggs?

Cath in US
Member
Cath in US
2 months ago

Hi Gemma,

I’ve been making my own butter (stupidly simple and fun). I have used the leftover water from the separation in biscuits, can I use that in a cake, or should I make it the way you are?
Also, I periodically put lemon juice into the cream and let it sit overnight for a more European style butter. Could I use the watery stuff in a cake as well?

Vhon
Guest
Vhon
2 months ago

hi Gemma…

being from the UK…I have never used buttermilk and making my own terrifies me… regardless whether is bought or made can I use for home-made lactose free long life milk or can you get the bought stuff lactose free.

kind regards

Vhon

Pinkie Pie
Member
Pinkie Pie
3 months ago

Hi, Gemma. I just made clotted cream and was wondering if I could use the leftover liquid from that in your biscuits recipe or should I add lemon juice to it and turn it to buttermilk? Pardon if this is a double post. Thank you!

Pinkie Pie
Member
Pinkie Pie
3 months ago

Hi, Gemma!
I love your recipes and channel. I just made clotted cream (in an Instant Pot!) and was wondering if I could use the leftover liquid for the biscuits. Thanks!

Member
Hafsa Ahmed
4 months ago

Hi, love your recipes and videos. I have been making buttermilk at home but I use Apple Cider vinegar as we dont use white vinegar. Would that make a difference?
Also we dont drink coffee at home. so would instant coffee dissolved in hot water work?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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