Description
This simple homemade buttermilk recipe uses just milk and vinegar or lemon juice to create a tangy dairy ingredient perfect for baking and cooking. It’s an easy substitute for store-bought buttermilk, ready in about 10 minutes with no cooking required. Ideal for pancakes, biscuits, marinades, and more, this homemade buttermilk delivers rich flavor and smooth consistency.
Ingredients
Scale
Ingredients
- 1 cup whole milk
- 1 tablespoon white vinegar or lemon juice
Instructions
- Combine Ingredients: Pour 1 cup of whole milk into a liquid measuring cup or bowl. Add 1 tablespoon of white vinegar or lemon juice to the milk and gently stir to combine.
- Rest and Thicken: Allow the mixture to sit at room temperature for about 10 minutes. During this time, the milk will curdle slightly and thicken, developing a slightly lumpy texture similar to traditional buttermilk.
- Ready to Use: Once thickened, the homemade buttermilk is ready to be used as a substitute in any recipe that calls for buttermilk.
Notes
- You can substitute low-fat milk if you prefer a lighter version, but using whole milk provides the richest flavor and texture.
- For a dairy-free alternative, use unsweetened soy milk or almond milk with the same amount of vinegar or lemon juice.
- Homemade buttermilk is best used immediately but can be stored in the refrigerator for up to 2 days.
