Creating buttermilk at home is a simple and quick process that can save you a trip to the store. This homemade version is perfect for baking, cooking, or even adding a tangy twist to your favorite recipes. With just two basic ingredients, you can whip up a batch in minutes.
If you don't usually keep lemon juice or white vinegar in your pantry, you might need to grab one of these from the supermarket. Both are common household items but essential for this recipe as they help to sour the milk and create that classic buttermilk tang.

Ingredients For Buttermilk Recipe
Milk: The base of the recipe, preferably whole milk for a richer flavor.
Lemon juice: Used to sour the milk and create the tangy flavor of buttermilk.
White vinegar: An alternative to lemon juice, also used to sour the milk.
Technique Tip for This Recipe
When making buttermilk, ensure that the milk is at room temperature before adding the lemon juice or white vinegar. This helps the acid to curdle the milk more effectively, resulting in a thicker and more authentic buttermilk.
Suggested Side Dishes
Alternative Ingredients
whole milk - Substitute with 2% milk: If you don't have whole milk, 2% milk can be used. It will be slightly less rich but still effective.
whole milk - Substitute with skim milk: Skim milk can be used for a lower fat option, though the texture will be thinner.
whole milk - Substitute with almond milk: For a dairy-free option, almond milk can be used. It will alter the flavor slightly.
whole milk - Substitute with soy milk: Another dairy-free option, soy milk has a thicker consistency closer to whole milk.
lemon juice - Substitute with white vinegar: Both are acidic and will curdle the milk to create a buttermilk substitute.
lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can also be used as it has similar acidity to lemon juice.
lemon juice - Substitute with cream of tartar: Mix 1 ¾ teaspoons of cream of tartar with 1 cup of milk to achieve a similar effect.
white vinegar - Substitute with lemon juice: Lemon juice has the same acidic properties needed to curdle the milk.
white vinegar - Substitute with apple cider vinegar: Apple cider vinegar can be used as it has a similar acidity level.
white vinegar - Substitute with cream of tartar: Mix 1 ¾ teaspoons of cream of tartar with 1 cup of milk to create a similar buttermilk substitute.
Other Alternative Recipes
How To Store / Freeze This Recipe
Transfer the freshly made buttermilk into a clean, airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
Label the container with the date of preparation. This ensures you keep track of its shelf life and use it while it's still at its best.
Store the container in the coldest part of your refrigerator, typically the back of the bottom shelf. This helps maintain a consistent temperature, keeping your buttermilk fresh for up to 2 weeks.
If you have a surplus of buttermilk, consider freezing it. Pour the buttermilk into ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer-safe bag or container.
Label the freezer bag with the date. Frozen buttermilk can last up to 3 months, making it a convenient option for future baking or cooking needs.
When ready to use, thaw the desired amount of buttermilk in the refrigerator overnight. Give it a good stir or shake before using, as it may separate slightly during freezing.
For a quick thaw, place the frozen buttermilk cubes in a bowl and set it in warm water. Stir occasionally until fully thawed and smooth.
Avoid refreezing buttermilk once it has been thawed, as this can affect its texture and quality. Use it promptly in your favorite recipes for the best results.
How To Reheat Leftovers
Pour the buttermilk into a small saucepan.
Heat over low to medium heat, stirring occasionally to prevent curdling.
Once it reaches the desired temperature, remove from heat and use immediately.
Alternatively, pour the buttermilk into a microwave-safe container.
Microwave on low power in 15-second intervals, stirring in between to ensure even heating.
Continue until it reaches the desired temperature.
For a more gentle method, place the buttermilk in a heatproof bowl.
Set the bowl over a pot of simmering water, creating a double boiler effect.
Stir occasionally until warmed through, then remove from heat and use as needed.
Best Tools for This Recipe
Measuring cup: Used to accurately measure 1 cup of milk.
Tablespoon: Used to measure 1 tablespoon of lemon juice or white vinegar.
Spoon: Used to stir the milk and acid together.
Timer: Used to track the 5-10 minutes waiting period.
Container: Used to hold the buttermilk if you need to store it for later use.
How to Save Time on Making This Recipe
Prepare ingredients in advance: Measure out milk and lemon juice or white vinegar the night before and store them in the fridge.
Use a timer: Set a timer for the 5-10 minute wait to ensure you don't forget about your buttermilk.
Double the batch: Make extra buttermilk and store it in the fridge for up to a week for future recipes.
Room temperature milk: Use milk at room temperature to speed up the curdling process.
Pre-mix dry ingredients: If your recipe includes dry ingredients, measure and mix them while waiting for the buttermilk to form.

Buttermilk Recipe
Ingredients
Main Ingredients
- 1 cup Milk preferably whole milk
- 1 tablespoon Lemon juice or white vinegar
Instructions
- Pour 1 cup of milk into a measuring cup.
- Add 1 tablespoon of lemon juice or white vinegar to the milk.
- Stir well and let it sit for 5-10 minutes.
- Use as needed in your recipe.
Nutritional Value
Keywords
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