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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.
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!
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.
Frequently Asked Questions
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.
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.
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!
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.
More Kitchen Tips
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How to Make Buttermilk
Ingredients
- 3 tablespoons white vinegar
- 2 scant cups 2% milk
Instructions
- Combine. Place the white vinegar in a glass measuring cup. Add enough milk to make 2 cups total.
- Rest. Stir and then let the mixture stand for 15 minutes. The milk will begin to curdle.
- Enjoy! Use your homemade buttermilk right away, or cover and refrigerate.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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?
Hi!
I got it at Old Time Pottery 🙂
Could I use this when doing fried chicken or does it need to be thicker and creamier like actual buttermilk?
Hi!
You can definitely use it as marinade for fried chicken. This diy buttermilk works best for cooking.
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.
Thanks so much for sharing that tip, Rebecca!! I’m definitely taking note of it – I almost never have buttermilk on hand. 😀
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!
I am doing this ALL the time (never have buttermilk)…..what a great idea to post the recipe! 🙂
Yes! I never quite get the measurements correctly on this – thank you for getting it down to a science!
I almost never have buttermilk on hand and have to make my own. It’s recipe every home cook needs.
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. 🙂
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!
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!