How To Make Buttermilk

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How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.

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.
…welcome back!

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.

How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.

BUTTERMILK

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.

How to make Buttermilk with just 2 ingredients: 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.

How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.

HOW TO MAKE BUTTERMILK

You will only need a 3 tablespoons white vinegar and 2 cups of milk; mix it together, set aside, and 15 minutes later you’ve got BUTTERMILK!

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.

How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.

ENJOY!

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5 from 6 votes
How to make Buttermilk with just 2 ingredients: Milk and White Vinegar.
How to Make Buttermilk
0
0
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7
Prep Time
15 mins
Total Time
15 mins
 
How to make Homemade Buttermilk with just 2 ingredients: Milk and White Vinegar.
Servings: 2
Calories: 4 kcal
Author: Katerina | Diethood
Ingredients
  • 3 tablespoons white vinegar
  • 2 scant cups 2% milk
Instructions
  1. Place the white vinegar in a glass measuring cup.
  2. Add enough milk to make 2 cups total.
  3. Stir to combine and let stand 15 minutes. The mixture will begin to curdle.
  4. Use right away, or cover and refrigerate.
Recipe Notes

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.

 

Nutrition Facts
How to Make Buttermilk
Amount Per Serving
Calories 4
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Carbohydrates 0g0%
Sugar 0g0%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet.

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19 Responses
  1. June Dinger

    ty for the recipe,I also saved it or future recipes. I was wondering about the cute jar,what size is it and did you write homemade buttermilk on it or did you buy it that.

  2. Marie

    Thank you so much for this recipe. We are trying to eliminate processed foods so this is a great addition to our box of homemade recipes! By the way where did you get that cute bottle?

  3. Rebecca Hudson

    I like this method for years then one day I had no vinegar. I always have sour cream on hand so used 1/4 cup sour cream in a measuring cup and added enough milk to make way cups. Stir briskly with a fork. Set aside for 15 minutes. The flavor difference was notably more tangy like buttermilk.

    1. Katerina Petrovska

      Thanks so much for sharing that tip, Rebecca!! I’m definitely taking note of it – I almost never have buttermilk on hand. 😀

  4. Angie | Big Bear's Wife

    YAY! I’m so glad that you posted this! I’m always in need of buttermilk and it’s always the one thing that I forget at the store!

  5. Laura / I Heart Naptime

    Yes! I never quite get the measurements correctly on this – thank you for getting it down to a science!

  6. Michelle @ The Complete Savorist

    I almost never have buttermilk on hand and have to make my own. It’s recipe every home cook needs.

  7. A_Boleyn

    Although technically it’s soured or curdled milk, it will do in a pinch but there’s nothing like real buttermilk in a recipe. My first pancakes and biscuits using it were a revelation. Boil the milk and add a bit more vinegar and you get cheese. 🙂

  8. Dorothy at Shockingly Delicious

    One of the great virtues of making your own buttermilk is you can make exactly how much you need for a particular recipe. Very practical post!

  9. Bintu | Recipes from a Pantry

    We never keep buttermilk on hand because I can’t find small enough jugs and it ends up going to waste. I use this trick often but always have to google it. Pinning to save for later!

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