Many recipes call for buttermilk, but if you don’t have any in the refrigerator, don’t worry. This easy homemade buttermilk substitute takes just a minute to make with two simple ingredients you probably already have on hand. It works just like store bought buttermilk in your favorite recipes, adding the tangy flavor and acidity that help create tender biscuits, fluffy pancakes, moist cakes, muffins, and more…
Making your own buttermilk is easier than you think!
This easy homemade buttermilk substitute takes just two ingredients and is ready in about 5 minutes.
It never fails.
I’ll pick a recipe I want to make, and it calls for buttermilk. It’s one ingredient I almost never have in the refrigerator.
Instead of making a trip to the store, I make my own.
Homemade buttermilk works perfectly in any recipe that calls for it.
All you need is milk and vinegar. Stir them together, let the mixture sit for a few minutes, and it’s ready to use.
Once you see how easy it is, you’ll never worry about running out of buttermilk again.
Why This Buttermilk Substitute Works
When vinegar is added to milk, it causes the milk to curdle slightly and become more acidic. That acidity is what makes buttermilk so important in many baking recipes.
This homemade buttermilk substitute works just like store bought buttermilk in pancakes, biscuits, muffins, cakes, quick breads, waffles, and many other baked goods. It helps create a tender texture while adding just a hint of tangy flavor.
While it’s perfect for baking and cooking, it isn’t the same as cultured buttermilk you would drink or enjoy in a glass. It’s made specifically as a quick substitute for recipes that call for buttermilk.
It’s an easy kitchen shortcut that saves a trip to the grocery store and lets you keep baking with ingredients you probably already have on hand.
Mix 2 tablespoons of vinegar into a cup of milk, wait about 10 minutes, and you will have a buttermilk substitute.
(I’ve tried a teaspoon or two, but it didn’t seem like actual buttermilk, but 2 tablespoons is very similar)
How Do I Make My Own Buttermilk?
To make your own buttermilk, simply mix two tablespoons of vinegar into one cup of milk, cream, or half and half.
Wait a few minutes for it to thicken. Your buttermilk is now ready to use in any recipe.
Can I Use Lemon Juice Instead of Vinegar?
Yes! Fresh lemon juice or bottled lemon juice both work well if you don’t have white vinegar.
Use the same amount of lemon juice as vinegar. Add it to the milk, stir, and let it sit for about 5 minutes before using.
Both methods create the acidity needed for baking, so you can use whichever ingredient you already have on hand.
Can I use apple cider vinegar?
Answer: Yes. White vinegar is my first choice because it has a milder flavor, but apple cider vinegar works well as a substitute in most recipes.
Can I use 2%, skim, or whole milk? Answer: Yes. Whole milk gives the richest results, but 2%, 1%, and skim milk will also work for making a buttermilk substitute.
What Can I Use Instead of Vinegar to Make Buttermilk?
If you do not have vinegar, two tablespoons of lemon juice can be used as a substitute.
What Kind of Milk Should I Use to Make My Own Buttermilk?
I prefer to use heavy cream if I have it – it makes thick buttermilk that is identical to what I’d buy at the store. I realize that most people don’t have heavy cream on hand, so I’ve tried this recipe with all kinds of milk.
While I prefer whole milk, 2% or skim works just fine too. Heavy cream works great, it’s thick like buttermilk and I usually have heavy cream on hand with all the baking I do.
How Can I Make My Homemade Buttermilk Thicker?
If the buttermilk you made isn’t thick enough to your liking, try using room temperature milk, as I have found that it gets a lot thicker. Another option is to let it sit for just a bit longer.
You could also heat the milk in the microwave for about 15 seconds.
What Do I Do If My Homemade Buttermilk Starts to Curdle?
A few minutes after stirring in the vinegar, you may notice your buttermilk starting to curdle.
This is just the vinegar working it’s magic and is perfectly normal! Continue to let it sit and you will end up with a thick and tangy tasting milk. Just like store-bought buttermilk!
I’ve added more than 1 tablespoon of vinegar or lemon juice, which everyone else says is a good amount with great results, so don’t skimp. I really like the 2 tablespoons added.
And if the milk is at room temperature, it seems to get thicker, so if you are really looking for a substitute for store-bought buttermilk, use room temperature milk, or heat it for 15 seconds in the microwave, then add the vinegar and WOW… thick buttermilk.
I use white distilled vinegar. Another option is to use lemon juice. Both are acidic enough to make the milk turn to buttermilk. Use a little more than the recommended amount in this recipe if needed to “curdle” the milk.
*I’ve used this substitute version of buttermilk in many recipes, like biscuits, pancakes, cornbread, sauces, and so many other recipes. I found that the flavor is so similar it’s hard to tell the difference, and since vinegar tenderizes items it’s similar.
When I want authentic buttermilk results, especially in buttermilk biscuits, I do prefer the real buttermilk, but as mentioned, I’ve made some in a pinch with milk and vinegar with great results.
The buttermilk I typically use is reduced fat buttermilk, and it’s so thick, I’ve even tried making a thicker substitute with vinegar and heavy cream which need up with really good results.
So if you are baking cakes, cupcakes, biscuits, and such and looking for it to be even more similar to real buttermilk, use heavy cream or half heavy cream and half milk so it’s just as thick as buttermilk, then add in the vinegar.
Buttermilk is typically thick and creamy, this recipe can be made with milk, heavy cream, or half and half,
depending on how thick you’d like your buttermilk to be. All will work well in many recipes, no matter what type of milk you choose to use.
2tablespoonsvinegar,white distilled vinegar or lemon juice
Instructions
Mix vinegar into milk and let it sit for 5-10 minutes, I do find 10 minutes does quite better.
It will curdle a little bit, that is the vinegar doing its magic on the milk.
The result will be tangy-tasting milk, just like buttermilk.
I’ve been adding more vinegar than 1 tablespoon and it’s been great, and if the milk is at room temperature or heated in the microwave for 15 seconds it’s thicker. Great for a real substitute in recipes.
Notes
You can use less vinegar, but I find these portions work the best.
I will have a couple of recipes coming up using buttermilk and wanted to show you how easy it is to make if you don’t have any on hand
Hi Annie, I typically use it right after making it, I have not saved it. I make the amount I’m going to use in recipes that call for buttermilk. I would suggest making it as you’ll use it.
Yes, I do. I know there are different fat contents in heavy cream and whipping cream. Each store will sell something different, but all similar products. Heavy cream on my site can be interchanged for whipping Cream 30-36%), Heavy Whipping Cream (36) or manufacturing cream (40%) (the % is the butterfat percent in each product) as you can see they are similar and in applications like this can be interchanged.
Thank you… I’ve never tried to make buttercream with heavy cream… always with milk. I will try this pretty soon 🙂
Using heavy cream is great when you have a recipe that will benefit from the extra butterfat, like scones, biscuits, sauces 🙂
Little tricks like this make baking so much more fun!
Thanks for making an easy and detail to follow article. I made it based on your tips, and it’s so great!!!
How long can I store buttermilk made this way?
Hi Annie, I typically use it right after making it, I have not saved it. I make the amount I’m going to use in recipes that call for buttermilk. I would suggest making it as you’ll use it.
Thank you for this utter lifesaver!!!
When you say vinegar, do you mean white vinegar? I have distilled white vinegar so I’m not sure if that’s the same. Thank you!
yes, distilled white vinegar is what I use (there is a photo showing the bottle) I will make it clearer on the ingredient list.
My banana bread recipe calls for 5 Tbs of milk And 2 Tbs of vinegar. I have buttermilk, how much do I use instead of the milk and vinegar?
Use the same amount of liquid called for in the recipe, 7 tablespoons based on the info given
When we say heavy cream do we mean heavy whipping cream?
Thanks for the tip
Yes, I do. I know there are different fat contents in heavy cream and whipping cream. Each store will sell something different, but all similar products. Heavy cream on my site can be interchanged for whipping Cream 30-36%), Heavy Whipping Cream (36) or manufacturing cream (40%) (the % is the butterfat percent in each product) as you can see they are similar and in applications like this can be interchanged.
Thank you… I’ve never tried to make buttercream with heavy cream… always with milk. I will try this pretty soon 🙂
Using heavy cream is great when you have a recipe that will benefit from the extra butterfat, like scones, biscuits, sauces 🙂
Little tricks like this make baking so much more fun!
This is such a good tip to share. Not everyone needs a quart of buttermilk to use 1 cup.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa