Learn how to make buttermilk at home in minutes with just two ingredients. Ready to use in minutes with all of your favorite recipes.
We’ve all been there: a recipe calls for buttermilk or you forgot to buy it and need to marinate chicken. Fortunately, you can make an easy substitute at home with two common ingredients — ready to use in minutes.
This quick buttermilk hack has saved countless recipes. It’s simple, reliable and works in baking, marinades and dressings whenever you need a tangy, acidic liquid.
Why you will love this recipe!
- Quick and easy: It takes about 5 minutes to make and is ready to use immediately.
- Two ingredients: You only need milk and an acid (lemon juice or distilled white vinegar), items most kitchens already have.
- Make ahead: It stores well in the refrigerator for up to two weeks and freezes for up to three months.
Ingredients
- Acid: A tablespoon of fresh lemon juice or distilled white vinegar to sour the milk. Apple cider vinegar also works if preferred.
- Milk: One cup. Whole milk yields a richer texture, but 2% (or another milk) works fine.
How to make buttermilk
- Pour 1 tablespoon of lemon juice or vinegar into a measuring cup.
- Add milk until the liquid reaches the 1-cup mark.
- Let the mixture rest for a few minutes to curdle, then stir and use.
Can you make vegan buttermilk?
Yes. Use a dairy-free milk like oat, almond or soy and add the same amount of acid. Coconut milk can be used, but its flavor may be more noticeable, so choose a neutral plant milk for best results.
How long does it keep?
Store homemade buttermilk in a clean, sealed jar or bottle in the refrigerator for up to two weeks. For longer storage, freeze for up to three months — freezing in large ice cube trays makes it easy to thaw smaller amounts.
Why would you need to use buttermilk?
Buttermilk adds a tangy acidity that reacts with baking soda to produce light, tender baked goods such as pancakes and biscuits. It’s thinner than yogurt or sour cream, so it keeps batters moist without weighing them down. In cooking, buttermilk makes an excellent marinade for chicken and other meats — its mild acidity breaks down proteins slowly, producing tender, juicy results.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- To double or halve the recipe, keep the ratio the same: 1 tablespoon acid per 1 cup minus 1 tablespoon of milk.
- Any milk will work, even heavy cream if you want a richer result.
- Use the buttermilk immediately or store it covered in the fridge for up to two weeks.
- This recipe yields 1 cup of buttermilk.
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How to Make Buttermilk
Ingredients
- 1 Tablespoon fresh lemon juice or distilled white vinegar
- 1 cup milk
Instructions
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Pour the lemon juice or vinegar into a measuring cup. Add milk up to the 1-cup line.
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Let the mixture rest for a few minutes until it curdles.
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Stir and use in your recipe.
Notes
- Scale the recipe up or down keeping the ratio: 1 tablespoon acid per cup (minus 1 tablespoon) of milk.
- Any milk works, including heavier dairy for a richer result.
- Use immediately or refrigerate, covered, for up to 2 weeks. Freeze up to 3 months.
- Yield: 1 cup buttermilk.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes.