This homemade Buttermilk Substitute requires only 2 ingredients and is done in 5 minutes! If your recipe calls for buttermilk but you don’t have it on hand, try this substitute. It’s even better!
I use my homemade buttermilk to make my One-Bowl Chocolate Cake, Blueberry Muffins or my Sheet Pan Pancakes.
Buttermilk is a leftover liquid from churning butter from cream. You can buy it in the dairy section of your grocery store. Many recipes (including mine) call for it. If you don’t have it on hand, you can easily make this substitute in minutes!
I will be honest. I never buy buttermilk but I always use it to make pancakes, muffins and cakes. I simply make my own substitute with 2 ingredients, all in 5 minutes. The simple version calls for milk and lemon juice. If you want rich buttermilk, use half and half and apple cider vinegar. The latter is my go-to version since I always have those two products on hand. It’s the best!
Ingredients:
- milk OR half and half
- lemon juice OR apple cider vinegar
How to make buttermilk?
- In a liquid measuring cup (not the same you use to measure out flour), pour lemon juice or apple cider vinegar.
- Add enough milk or half and half to make 1 cup of liquid.
- Stir a few times and let it sit for at least 5 minutes.
- The buttermilk will thicken and have a chunky texture. That’s perfect!
- Use it right away or store in the fridge for up to 1 week.
Why do I need it?
Using buttermilk in pancakes, cakes and muffins will produce tender and light batter. My muffins always rise tall when I use buttermilk. Pancakes are fluffy and soft!
Expert tips:
- Use a measuring cup with a spout. It’s for measuring liquids so you can get an accurate amount.
- Use half and half and apple cider vinegar if possible. It makes for richer buttermilk.
- Let it sit for 5 minutes. After that time, the texture should be thick and chunky.
- For vegan buttermilk (dairy-free), use coconut, soy or almond milk. Proportions are the same.
How to use buttermilk?
You can use buttermilk in most baking recipes that call for milk. Here are some of my favorite:
- Buttermilk Biscuits
- Chocolate Chip Pancakes
- Cinnamon Apple Cake
- One-Bowl Vanilla Cake
- Banana Bread with Chocolate Chips
- No-Yeast Bread
Storing:
Store it as you would any dairy product. It should be in the fridge and keep well for up to 1 week. Since this is a homemade version without preservatives, the storing time is shorter than store-bought buttermilk.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!
This homemade Buttermilk Substitute requires only 2 ingredients and is done in 5 minutes! If your recipe calls for buttermilk but you don’t have it on hand, try this substitute. It’s even better!
- 1 tablespoon apple cider vinegar OR lemon juice
- 1 cup whole milk OR half and half
- In a liquid measuring cup (not the same you use to measure out flour), pour lemon juice or apple cider vinegar.
- Add enough milk or half and half to make 1 cup of liquid.
- Stir a few times and let it sit for at least 5 minutes.
- The buttermilk will thicken and have a chunky texture. That’s perfect!
- Use it right away or store in the fridge for up to 1 week.
- Store it as you would any dairy product. It should be in the fridge and keep well for up to 1 week. Since this is a homemade version without preservatives, the storing time is shorter than store-bought buttermilk.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Yolanda says
Does it have to be whole milk or can we use 2%?
Anna says
Hi Yolanda! The more fat in the milk, the richer the buttermilk will be. Whole milk is better but 2% will work too.
Melissa says
Perfect came in so handy when I needed it!
Betsy says
Wonderfully easy recipe. I made biscuits a couple days ago and the recipe called for milk. I used straight milk for the first batch, but thought the flavor would be better enhanced if i soured it first. Sure enough, not only was the taste better, but the biscuits were much fluffier as well!
Ashley says
Love this idea! Didn’t know it could be so easy!