Bold Baking Basics, Homemade Ingredients

How to Make Buttermilk Substitute

4.55 from 873 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

4.55 from 873 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

Victoria Lantang

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Andy
Andy
7 months ago

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 »

Trudy Mann
Trudy Mann
9 months ago

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 »

soumya
soumya
7 months ago

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?

Julia
Julia
9 months ago

Can I use lactose free milk in this recipe or coffee cream

Kuulei
10 months ago

Aloha Gemma, can I use carnation cream instead of milk & also store bought lemon drops instead of fresh squeezed?

Jena Cochrane
Jena Cochrane
5 months ago

This was very helpful!

Ms Gregle
10 months ago

Hi my name is Ms Gregle and l loved this recipe

Joy Guieb
Joy Guieb
6 months ago

Can I use full milk?

Eleanor
Eleanor
7 months ago

Thanks for that info

Ms Gregle
10 months ago

This is a great recipe

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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