How To Make Buttermilk

5 from 6 votes

Sep 01, 2024

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Learn how to make buttermilk from milk and vinegar! It’s an easy kitchen hack, and I use this buttermilk substitute in just about any recipe, from pancakes to fried chicken.

Trust me, save yourself a mad dash to the store and make this homemade substitute instead! It takes minutes, and your sweet rolls and baked goods will thank you.

Homemade buttermilk in a glass bottle with a clip-top lid, on a plate.

Buttermilk brings delicious, tangy flavor to some of my favorite recipes. Breads, salad dressings, fried chicken… They just aren’t the same without it! On days when I run out, making a buttermilk substitute is super easy. It’s ready in minutes, made with two ingredients that I always have on hand: milk and white vinegar.

Why This Homemade Substitute Works

It brings the acidity. Buttermilk is the secret to airy, tender, and delicious baked goods. It comes down to buttermilk’s acidity reacting with leavening, like baking soda or baking powder, to create a lighter, fluffier batter. Since this easy substitute uses vinegar, it works the same way.
It’s ready in minutes. This 15-minute method is perfect when I need a batch of buttermilk stat. As in, when I’m hit with a Sunday morning craving for buttermilk pancakes, only to find a near-empty carton in the fridge.
Use it in loads of recipes. I use this homemade replacement in so many recipes, not just pancakes! It works well as a 1:1 substitute in everything from baking to marinating fried chicken.

Is Homemade Buttermilk the Same as Regular?

Similar, but not quite the same. Store-bought buttermilk is cultured and tends to be thicker and tangier than homemade substitutes. But don’t worry, even if your homemade version isn’t thick and creamy, it works just like the real deal in most recipes. Seriously, it’s a lifesaver!

Milk combined with vinegar in a glass measuring cup.

How to Make Your Own Buttermilk

Making buttermilk at home is as easy as combining regular milk with vinegar or lemon juice. I like to make a BIG batch (we’re pancake fanatics around here). So, here’s what to do. You’ll find the printable ingredients and recipe details in the recipe card below the post.

Add 3 tablespoons of white vinegar to a measuring cup.
Fill up the rest with enough milk to make 2 cups.
Let that sit and curdle for 15 minutes. Give it one more stir, and it’s ready to use!

It’s possible to make this substitute dairy-free, vegan, nut-free, etc. depending on the milk you choose. It works with most milk alternatives.

Side view of homemade buttermilk in a glass bottle with a clip-top lid, on a green plate.

Frequently Asked Questions

Is vinegar or lemon juice better for making buttermilk?

Since we only use a couple of spoonfuls, there isn’t much difference. I use white vinegar because it’s quicker than squeezing a lemon. Use whichever you prefer, or whichever one you have on hand.

How is buttermilk traditionally made?

Traditional buttermilk is what’s left behind after churning cultured cream into butter. Nowadays, most of the butter in US stores is made from uncultured sweet cream, so buttermilk is cultured and fermented separately.

Can I use regular milk instead of buttermilk?

In most cases, no. Many baking recipes rely on the reaction between baking soda and acid for leavening, so replacing buttermilk with regular milk won’t cut it. If you don’t have any, it’s best to use a substitute!

Homemade buttermilk in a glass milk bottle with a clip-top lid, with a bag of milk and bottle of vinegar in the background.

Ways to Use Buttermilk

I use this substitute in recipes for pancakes, biscuits, breads, and so on. These are just a few of my favorite ideas:

Pancakes. This works just like real buttermilk in recipes for pancakes (or this sheet pan version) and cornbread pancakes.
Chicken. I use this homemade substitute to marinate the chicken for my hot honey chicken and cornflake chicken recipes. It’s similar to marinating chicken in yogurt and makes the meat extra tender.
Salad dressing. Make homemade ranch dressing. Once you have, you’ll never go back to storebought.
Breads. I love the tangy flavor this brings to my soda bread recipe. It’s also great in recipes for banana bread!
Other dishes. I use buttermilk to bring creaminess and flavor to mashed cauliflower and mashed potatoes.

How to Store

This substitute is ready to use right away, or you can store it in the fridge. Keep it airtight and use it within 3-4 days.

Can I Freeze Buttermilk?

Definitely! Freezing is a great option to keep leftovers on hand for a rainy day. Buttermilk freezes well for up to 3 months. Store it in a freezer-safe container and remember to leave a bit of space for expansion. Thaw it in the fridge overnight when you’re ready to use it.

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5 from 6 votes