Your #1 Online Baking Destination!


How to make Homemade Buttermilk- Make it at home easily with just milk and lemon juice, that’s it!

How to Make Buttermilk Substitute (Bold Baking Basics)

Save Recipe

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.

How to make Homemade Buttermilk, Homemade Buttermilk, how to buttermilk, buttermilk recipe, making buttermilk, buttermilk at home, how to videos, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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.

How to make Homemade Buttermilk, Homemade Buttermilk, how to buttermilk, buttermilk recipe, making buttermilk, buttermilk at home, how to videos, how to recipes, basic baking tips, basic baking, baking, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring,and Homemade Extracts to name a few. My full list of  all my Bold Baking Basics is here.

4.6 from 11 reviews
How to Make Buttermilk
 
Author:
Ingredients
  • 2 tablespoons freshly squeezed lemon juice or white vinegar
  • 1 Cup (8oz / 224g) milk (full or low fat)
Instructions
  1. Measure the milk into a jug
  2. 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.
  3. 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.
Notes
I don't recommend freezing Buttermilk. Dairy doesn't always defrost the same way.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

0 Images
Submit Your Photos
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

128 Comments

  1. Eiman on December 5, 2017 at 1:20 pm

    How much tablespoons of buttermilk does this recipe make ?

    Eiman

    • Gemma Stafford on December 6, 2017 at 4:33 am

      Hi there,
      You can make this to what you need. I used one cup/8oz of milk for this one, but you can reduce it, or increase it as you wish.
      In one cup of milk there are about 12 tablespoons.
      Gemma 🙂

  2. Sandra Larson on November 27, 2017 at 11:23 am

    I’ve made buttermilk twice now. The first time in banana bread and the taste was bitter. I’m using it again today and the batter is again bitter. I am baking the bread anyway thinking something magical will happen. Any thoughts?

    • Gemma Stafford on November 28, 2017 at 1:46 am

      hi Sandra,
      I really do not think I have ever tasted buttermilk in a baked food. I am a bit mystified by this. You can perhaps lighten this, by mixing it with fresh milk, or reducing the acid and allowing more time at room temperature to curdle it. Let me know how this works, I am interested in this,
      Gemma 🙂

  3. LaLangueLongue on November 24, 2017 at 8:37 pm

    Do you use warm or cold milk ?

    • Gemma Stafford on November 25, 2017 at 3:18 am

      Hi there,
      It does not really matter, allowing it to stand is what matters here,
      Gemma 🙂

  4. Zia on November 19, 2017 at 10:00 pm

    Do you prefer to use one acid over another?

  5. melray on November 15, 2017 at 5:14 am

    can i use full cream milk?

    • Gemma Stafford on November 17, 2017 at 2:45 am

      Hi Melray,
      Sure, that will be good,
      Gemma 🙂

      • melray on November 18, 2017 at 1:32 am

        thank you very much

  6. Ananya961 on October 30, 2017 at 5:32 am

    Can this be used to make buttermilk fried chicken?

    • Gemma Stafford on October 30, 2017 at 6:21 am

      Hi there,
      YES! this is what is known as a cultured buttermilk, which is what we generally buy in the store too. Go for it!
      Gemma 🙂

      • ananya961 on October 31, 2017 at 3:49 am

        Thank you and yes I shall go for it… 😉
        ;-D

  7. Alyssa Morales on October 26, 2017 at 4:22 pm

    Hi, will this work on soy milk? Thanks

    • Gemma Stafford on October 27, 2017 at 2:33 am

      Hi there,
      Actually yes, this really is about adding the acid ingredient to your baking. The curding of the milk is not so important,
      Gemma 🙂

  8. Cris on October 19, 2017 at 6:26 pm

    Hi good day,can i use sterilized milk?

    • Gemma Stafford on October 20, 2017 at 1:15 am

      Hi Cris,
      Good day to you too! Yes, you can, what you are looking for is the acid ingredients, which buttermilk/yogurt/lemon juice/vinegar are. Usually it is to balance with an alkaline ingredient for leavening, such as bicarbonate of soda, or indeed cocoa!
      Happy baking,
      Gemma 🙂

  9. Faseeha Yaseen on October 10, 2017 at 7:38 pm

    Did yu use boiled milk or raw one ?

    • Gemma Stafford on October 11, 2017 at 1:51 am

      Hi there,
      Where I live milk is pasteurized, hardly ever bough raw these days.
      You can use milk you know to be safe to drink, either one will work,
      Gemma 🙂

  10. DARYL JOSE GOLEZ on October 7, 2017 at 8:34 am

    I would like to ask, can I used evaporated milk instead of milk if it is fine? thank you.

    • Gemma Stafford on October 7, 2017 at 12:53 pm

      hummm, you know I don’t think that would work. Sorry. Real milk is best.

      Gemma.

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This