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.
- 1 cup (8 fl oz/240 ml) whole milk
- 2 tablespoons freshly squeezed lemon juice or white vinegar
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Measure the milk into a jug
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Stir lemon juice or vinegar into the milk. Let the mixture sit for 30 minutes at room temperature until the milk begins to curdle and becomes acidic.
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Use in place of buttermilk in the recipe as it calls for. Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Watch the Recipe Video!
- 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):
(a little more than )1 cup of buttermilk= 6 tsp/ 2 tablespoons lemon juice/vinegar + 1 cup milk
1/4 cup buttermilk = 1/2 tablespoon lemon juice/vinegar + 1/4 cup milk
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