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Homemade buttermilk being stirred next to white vinegar and a lemon halve
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5 from 3 votes

How to Make Buttermilk

I’ll show you how to make buttermilk, with 2 simple ingredients, that’s ready in just 5 minutes!
Prep Time5 minutes
Total Time5 minutes
Course: tips & tricks
Cuisine: American
Servings: 1 cup
Author: Grace Vallo

Ingredients

  • 1 scant cup milk whole or 2%
  • 1 tablespoon white vinegar OR lemon juice

Instructions

  • Add white vinegar or lemon juice to a liquid measuring cup.
  • Pour in milk until it reaches the 1-cup line. Stir and let stand for 5 minutes, until slightly curdled.
  • Stir again and use as usual.

Video

Notes

  • White vinegar is slightly more acidic and has a neutral taste, yielding the best results. But both white vinegar and lemon juice work well!
  • You can also use 1 ¾ teaspoon cream of tartar in place of the lemon juice or white vinegar!
  • Dairy-free (vegan) substitute: you can use soy milk instead, which has the closest protein content to dairy milk and will provide similar rise and structure! Stay away from almond milk which doesn’t work well for homemade buttermilk.

Nutrition

Serving: 1cup (using whole milk + vinegar) | Calories: 149kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 366mg | Sugar: 12g | Vitamin A: 395IU | Calcium: 301mg