Description
This easy homemade buttermilk recipe uses just two simple ingredients—milk and an acid like white vinegar or lemon juice—to create a perfect buttermilk substitute. It thickens and curdles slightly after sitting for a few minutes, making it ideal for baking pancakes, biscuits, cakes, and more when you don’t have store-bought buttermilk on hand.
Ingredients
Scale
Ingredients
- 1 cup whole milk (or 2% milk)
- 1 tablespoon white vinegar or lemon juice
Instructions
- Combine Milk and Acid: Pour the milk into a measuring cup or bowl, then add the white vinegar or lemon juice. Stir to combine thoroughly.
- Let it Sit: Allow the mixture to sit at room temperature for 5–10 minutes. During this time, the milk will slightly curdle and thicken, resembling buttermilk.
- Use Immediately: Use the homemade buttermilk substitute immediately in your recipe as called for to get the best results.
Notes
- You can scale this recipe up or down easily depending on how much buttermilk you need.
- This substitute works wonderfully in pancakes, biscuits, cakes, and other baked goods.
- For a dairy-free version, substitute the milk with unsweetened soy or almond milk and use the same amount of vinegar or lemon juice.
