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Learn how to make homemade buttermilk with just two simple ingredients! This quick buttermilk substitute is perfect when you’re baking and realize you’re out of buttermilk. In just a few minutes, you’ll have a homemade version that works beautifully in pancakes, biscuits, cakes, muffins, and more.
Once you’ve got your homemade buttermilk, be sure to try my Buttermilk Pound Cake and Buttermilk Pie!
Why you’ll love this homemade buttermilk recipe!
Making homemade buttermilk couldn’t be easier. It only takes a couple of pantry staples and a few minutes, making it one of the most useful baking tricks to have in your back pocket.
- Only Two Ingredients: All you need is milk and either lemon juice or white vinegar.
- Ready in Minutes: The mixture thickens in about 5 to 10 minutes.
- Perfect for Baking: Works just like store-bought buttermilk in your favorite recipes.
- Saves a Trip to the Store: Never worry about running out of buttermilk again.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Whole milk: Room-temperature whole milk creates the best texture, but 2% milk will also work.
- White vinegar or fresh lemon juice: Either acid curdles the milk and gives it the signature tangy flavor.
How to Make Homemade Buttermilk
- Measure milk: Measure out 1 cup of whole milk.
- Stir: In a small bowl or measuring cup, add 1 tablespoon of white vinegar or fresh lemon juice.
- Pour: Pour the white vinegar or lemon juice into the cup of whole milk.
- Stir: Stir the mixture gently to combine. You will notice that the milk starts to curdle slightly and thicken. This is what you want to achieve the buttermilk-like consistency.
- Rest: Let the homemade buttermilk sit at room temperature for about 5-10 minutes. During this time, the acidity from the vinegar or lemon juice will continue to work on the milk. This is what gives it a tangy flavor and thickens it further.
- Use: After resting, your homemade buttermilk is ready to use in your favorite recipes. Try it in pancakes, classic buttermilk biscuits, salad dressings, and more!
How to Store
- To Store: Keep homemade buttermilk in an airtight container or jar in the refrigerator for up to 2 weeks. Stir or shake before using.
- To Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator and stir well before using.
Frequently Asked Questions
Either option would work just fine. Use what you have at home or in the pantry, and enjoy!
As long as you keep it covered and stored, buttermilk will stay fresh for up to 2 weeks in the fridge.
Yes, the texture will be slightly different, but it will still work well in most recipes. Transfer leftover buttermilk to a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight, and stir to combine before using.
Absolutely! This homemade version can be substituted 1:1 for store-bought buttermilk in baking recipes.
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How To Make Homemade Buttermilk
Equipment
- 1 Liquid measuring cup
Ingredients
- 1 cup whole milk
- 1 Tablespoon white vinegar or lemon juice
Instructions
- Measure out 1 cup of whole milk. Ensure it's at room temperature for best results.1 cup whole milk
- In a small bowl or measuring cup, add 1 tablespoon of white vinegar or fresh lemon juice. Stir well to combine.1 Tablespoon white vinegar
- Pour the white vinegar or lemon juice into the cup of whole milk.
- Stir the mixture gently to combine. You will notice that the milk starts to curdle slightly and thicken. This is what you want to achieve the buttermilk-like consistency.
- Let the homemade buttermilk sit at room temperature for about 5-10 minutes. During this time, the acidity from the vinegar or lemon juice will continue to work on the milk, giving it a tangy flavor and thickening it further.
- After the resting time, your homemade buttermilk is ready to use in your favorite recipes that call for buttermilk, such as pancakes, biscuits, or salad dressings.
Notes
- Let the milk come to room temperature before mixing for the best results.
- Don’t skip the resting time—it allows the milk to thicken properly.
- Slight curdling is exactly what you want.
- Measure carefully to maintain the proper ratio of milk to acid.
- Make only what you need for the freshest flavor.
Which makes the best buttermilk the vinegar or the lemon juice?
Make your own homemade buttermilk in minutes with just two simple ingredients! 🥛✨ The easiest kitchen hack you’ll ever learn.
So easy — just two ingredients!
Homemade buttermilk saves the day every time.
Thanks for sharing this— super helpful!
I’m so excited to try this!
Will this work 2% mile?
Yes!