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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Homemade Buttermilk Recipe shows you how to make a substitute easily and successfully at any time and in any amount you need right at home!
IMPORTANT NOTE: This recipe was updated and improved on 3/7/2023, to include new step-by-step photography, clearer definition, answers to the most frequently asked questions and Pro Chef Tips (for making small quantities).
Buttermilk is widely accessible 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. How to make its substitute at home is very easy and a very important Bold Baking Basic I’ve learned over the years working as a professional chef. I’m excited to share it with you so you can elevate your baking and cooking, especially in Irish recipes!
Buttermilk is used a lot in my recipes, but not on a weekly basis. So I always find myself using half a carton in a recipe, and then by the time I want to use it again, it isn’t good and would have to be thrown away. I hate waste, so here comes my simple solution using only two ingredients! If you are in this situation, you now know that you can whip up a great substitute in minutes!
This recipe makes a great addition to any pancake recipe, like my Best-Ever Buttermilk Pancake recipe, Red Velvet Pancakes, and even my Churro Waffles. Plus, I use it in my Best-Ever Chocolate Cake and traditional Irish Soda Bread.
TABLE OF CONTENTS
- What is Buttermilk? Traditional, Cultured, and Acidified (Substitute)
- Tools You Need
- Ingredients
- How to Make Buttermilk Substitute
- What Does Buttermilk do in Baking?
- Can I Make Dairy-Free Buttermilk?
- FAQs
- Gemma’s Pro Chef Tips
- Enjoy my other recipes with this substitute!
What is Buttermilk?
Buttermilk is a fermented drink.
Traditional buttermilk refers to the liquid left over from churning butter from cultured or fermented cream. In this case, regular milk was left to sit until the cream and milk separated. During that time, Lactic acid would occur naturally to ferment the milk. In this acidic environment, fat coalesces more readily to form butter. As a by-product, the leftover liquid is traditional buttermilk.
Cultured buttermilk is milk that has been pasteurized and homogenized and then deliberately inoculated with a culture to simulate the naturally occurring acid bacteria. As the milk pH decreases and the primary milk protein-casein curdles to form a thick-texture buttermilk as a result.
Acidified buttermilk is a substitute made by adding a food-grade acid to milk. Then, let the mixture sit for roughly 10-30 minutes until it curdles. Any type of milk with any level of fat content will do the job.
Tools You Need
- 2-4 cup capacity liquid measuring cup/jug
- Fork or whisk
- Measuring spoon
That’s it!
Ingredients
- Lemon juice: It is important to realize that freshly squeezed lemon juice works the best. You can also use white vinegar or apple cider vinegar.
- Milk: I use whole milk for its rich flavor and creamy texture. You can also use reduced-fat or non-fat milk, coconut milk, almond milk, soy milk, cashew milk, or any other non-dairy milk of your choice.
How to Make Buttermilk Substitute
First, stir in lemon juice or vinegar into the milk to combine. Then, let sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic. Voila!
What Does Buttermilk Do in Baking?
Because it adds tangy flavor, moisture, and tenderness to baked goods, I love using it for baking! Once you know how simple it is to make, you never have to run to the grocery store just for it or leave it out of your recipes again.
Can I Make Dairy-Free Buttermilk Substitute?
The great news is YES! You can use coconut milk, almond milk, soy milk, cashew milk, or any other non-dairy milk of your choice!
FAQs
Can I substitute milk for buttermilk?
Sorry, but NO! Because milk lacks the acid that will react with a raising agent to release gas to yield a good rise, and in addition, will break down protein in flour to make baked goods softer. In this way, the protein won’t have big holes, so moisture will be locked in. Consequently, you will get soft and moist results. For the same reason, in cooking such foods as fried chicken, even a small amount of buttermilk can make a big difference!
Can I substitute sour cream, plain kefir, or plain Greek yogurt for buttermilk? What’s the difference?
Yes, you can substitute one for another. However, given that most are dairy, it may not be as feasible as it seems. Comparatively, you can make buttermilk dairy-free easily!
How to store buttermilk? Can I freeze it?
You can store it in an airtight container or bottle in the refrigerator for up to 3 days. In order to extend its shelf life, you can also store it in the freezer it for up to 2-3 months. As a matter of fact, dairy doesn’t often defrost the same way, but the acid in there should still work well in recipes.
Gemma’s Pro Chef Tips
- You can freeze buttermilk in 1-tablespoon or 2-tablespoon portions in ice cube trays. It’s easy to defrost and use later when needed.
- If you freeze any leftovers in an airtight bottle or container, make sure they’re freezer-safe and leave room about 1 inch to the rim to allow the liquid to expand once frozen.
- While using sour cream, plain kefir, or plain yogurt instead, use up to 3/4 in one go and adjust it accordingly to get the same consistency dough or batter as the recipe you’re following.
- If you need a small amount, here’s how much to use (roughly):
(a little more than )1 cup of buttermilk= 6 tsp/ 2 tablespoons lemon juice/vinegar + 1 cup milk
¼ cup = ½ tablespoon lemon juice/vinegar + 1/4 cup milk
⅓ cup= 2 teaspoon lemon juice/vinegar + 1/3 cup milk
½ cup= 1 tablespoon lemon juice/vinegar + 1/2 cup milk
⅔ cup= 4 teaspoons lemon juice/vinegar + 2/3 cup milk
¾ cup= 1½ tablespoon lemon juice/vinegar + 3/4 cup milk
Enjoy my Other Recipes With This Substitute!
- Traditional Irish Soda Bread
- No-Yeast Homemade Donuts
- How To Make Quiche
- Churro Waffles with Chocolate Sauce
- Incredible Classic Chocolate Cake Recipe with Fudge Frosting
Get more Bold Baking Basics recipes!
IMPORTANT NOTE: This recipe was updated and improved on 3/7/2023, to include new step-by-step photography, clearer definition, answers to the most frequently asked questions and Pro Chef Tips (for making small quantities).
Try These Recipes!
Watch The Recipe Video!
How to Make Buttermilk Substitute
Ingredients
- 2 tablespoons freshly squeezed lemon juice or white vinegar
- 1 cup (8 fl oz / 240 ml) milk
Instructions
- Measure the milk into a jug
- Stir lemon juice or vinegar into the milk. Stir to combine. Let the mixture 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
- You can freeze buttermilk in 1-tablespoon or 2-tablespoon portions in ice cube trays. It's easy to defrost and use later when needed.
- If you freeze buttermilk in an airtight bottle or container, make sure they're freezer safe and leave room about 1 inch to the rim to allow the liquid to expand once frozen.
- While substituting sour cream, plain kefir or plain yogurt for buttermilk, use up to 3/4 in one go and adjust it to get the same consistency dough or batter as the recipe you're following.
- If you need a small amount of buttermilk, here's how much to use (roughly):
1/3 cup buttermilk = 2 teaspoon lemon juice/vinegar + 1/3 cup milk
1/2 cup buttermilk = 1 tablespoon lemon juice/vinegar + 1/2 cup milk
2/3 cup buttermilk = 4 teaspoons lemon juice/vinegar + 2/3 cup milk
3/4 cup buttermilk = 1½ tablespoon lemon juice/vinegar + 3/4 cup milk
OMG. First off, I live in the US, which buttermilk is readily available, but I never use it often enough to warrant buying it. So I’ve been using this recipe for homemade buttermilk for years. I don’t even think about it or look it up anymore, this has become apart of my cooking arsenal. Whenever I need buttermilk, this is what I use. Now, I discovered you YouTube channel totally separately and have been watching for only a few weeks now but I knew you’d have a great Irish Soda Bread recipe for St Patty’s day tomorrow, so to your… Read more »
I have always made my butter milk the same way your recipe is, until I found a real homemade buttermilk recipe with a buttermilk starter. The very first time, you will need 1 cup of store bought buttermilk, 1/4 c. Heavy whipping cream, and 2 3/4 C whole milk. Pour it all into a 1-Quart mason jar, cover it with the lid and allow to sit on the counter for 24-36 hours (depending on the temp of your kitchen) turning over a 2-3 times during this time. Put it in the refrigerator and use as you would for any recipe… Read more »
Hi Gemma,
What temperature milk do we need to use for this recipe?
Should it be room temperature?
And if the milk curdles like yours in the video does, then also do we use it after straining or can it be used as it is?
Can I use lactose free milk in this recipe or coffee cream
Aloha Gemma, can I use carnation cream instead of milk & also store bought lemon drops instead of fresh squeezed?
This was very helpful!
Hi my name is Ms Gregle and l loved this recipe
Can I use full milk?
This is a great recipe
Thanks for that info