How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.
Hi Hey Hello! I’ll hold on a minute while you grab some milk and vinegar. 🍶
Nothing makes me happier than the thought of making buttermilk pancakes on a Sunday mornin’. All the feels are about that delicious comfort with a no-work day ahead. ❤
Too bad it’s only Wednesday… let’s just pretend.
On that same note, nothing makes me more angry than opening up the fridge only to find a drop of buttermilk in the carton. I’m fuming at just the thought of this injustice. 😤😤😤
Luckily for us, it’s super easy to make a very quick buttermilk substitute in minutes, in our own kitchens, with just two ingredients that we always have on hand; milk and white vinegar.
The importance of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Whether you’re making sweet rolls, pancakes, or Soda Bread, buttermilk aids in leaving our baked goods airy, tender, and delicious.
I use this recipe regularly for pancakes, biscuits, breads, and so on. Note that this recipe doesn’t make a thick and creamy buttermilk, however it does perform its role in baked goods. It’s also a life-saver when you’re craving pancakes, but the buttermilk carton is empty.
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TOOLS USED IN THIS RECIPE
- 3 tablespoons white vinegar
- 2 scant cups 2% milk
- Place the white vinegar in a glass measuring cup.
- Add enough milk to make 2 cups total.
- Stir to combine and let stand 15 minutes. The mixture will begin to curdle.
- Use right away, or cover and refrigerate.
This substitute does mimic the function of buttermilk, however it does lack that buttermilk flavor. This is a great substitute for when a recipe calls for buttermilk, but you don't have any on hand.
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