No buttermilk? NO problem! Make your own Easy Homemade Buttermilk Substitute in 10 minutes with only 2 ingredients. It works perfectly in baking and cooking! Save yourself a trip to the store and make it yourself. The recipe includes a how-to video, step-by-step photos and lots of tips.
How To Make Buttermilk at Home
Buttermilk is definitely an ingredient you don’t want to omit! Especially, in eggless recipes, since it’s used to add fluffiness and a wonderful rise to baked goods.
I know that buttermilk is hard to find in some countries, So, if you find you don’t have buttermilk on hand or is not available in your area, don’t fret, you can make your own in 10 minutes, and requires only 2 ingredients.
This Easy Homemade Buttermilk Substitute is SO handy!
What Exactly Is Buttermilk?
Traditionally buttermilk was the liquid that is left over after butter was churned from cream. But nowadays, the buttermilk we buy in the grocery store is made by adding a bacterial culture to milk, which makes it slightly sour, acidic, and thicker.
What Is the Difference Between Milk and Buttermilk?
Buttermilk is cultured milk that has a slightly sour taste. The sourness of buttermilk comes from the addition of lactic acid to the milk. Because the protein in the milk is curdled, buttermilk is slightly thicker than regular milk.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You will need:
- Milk: I like to use whole milk. However, you can use any milk you have on hand, even plant-based.
- Acid: You can use vinegar, lemon juice, or cream of tartar.
What Kind of Milk Do I Need to Make Buttermilk?
I usually suggest using full fat “whole milk” buttermilk in recipes, because it offers a creamier texture and richer taste.
However, any level of fat content for the milk ingredient may be used. You can also use dairy-free and vegan milk (see more details below).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
This homemade buttermilk substitute is so easy to make that you’ll never buy buttermilk again! There are a few ways to make buttermilk at home, my favorite is adding vinegar to milk.
- VINEGAR: To make a cup of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar. Let stand 5 to 10 minutes until slightly thickened and curdled. You can use white vinegar or apple cider vinegar.
- LEMON JUICE: To make a cup of buttermilk, mix 1 cup of milk with 1 tablespoon of fresh lemon juice. Let stand 5 to 10 minutes until slightly thickened and curdled.
- CREAM OF TARTAR: To make a cup of buttermilk, mix 1 cup of milk with 1 3/4 teaspoon cream of tartar. Let stand 5 to 10 minutes until slightly thickened and curdled.
What’s Buttermilk Used For?
Buttermilk is used to add fluffiness and a wonderful rise to baked goods. It also helps to keep them moist.
How Does Buttermilk Work in An Eggless Recipe?
In eggless recipes, the reaction between the acid in buttermilk and the raising agent, such as baking soda, is essential to the baked goods’ rise. The gas produced by combining the two ingredients will create little pockets of air making your baked goods fluffy and tender.
What Happens If You Use Milk Instead of Buttermilk?
Buttermilk has more acid than regular milk so the reaction with the raising agent won’t be as effective if you use milk, resulting in a less fluffy and tender baked good.
Especially in eggless recipes, you NEED that reaction created between acid and rising agents so please use the ingredients called in the recipe as much as possible.
Dairy-Free Buttermilk Substitution
Instead of using 1 cup of milk, use coconut milk. So, add vinegar or lemon juice to 1 cup of your preferred dairy-free milk, stir, let it sit for 5-10 minutes, and then use it as the recipe calls for.
Vegan Buttermilk Substitution
Instead of using 1 cup of milk, use soymilk or any other plant-based milk you like. So, add vinegar or lemon juice to 1 cup of your preferred plant-based milk, stir, let it sit for 5-10 minutes, and then use it as the recipe calls for.
Frequently Asked Questions
You only need two ingredients, milk and an acid, such as vinegar, lemon juice, or cream of tartar.
Homemade buttermilk will last as long as regular milk. Usually 1 – 2 weeks. Store it in a glass bottle or airtight container, in the refrigerator.
Buttermilk has more acid than regular milk so the reaction with the raising agent won’t be as effective if you use milk, resulting in a less fluffy and tender baked good. So if the recipe calls for buttermilk, I recommend following the recipe exactly.
Storing Instructions
Homemade buttermilk will last as long as regular milk. Usually 1 – 2 weeks. Check the expiration date on your milk container. Then once the buttermilk is made, store it in a glass bottle or airtight container, in the refrigerator, up to the expiration date.
Ratios To Make Buttermilk Substitute
| To Make | Milk | Vinegar or Lemon |
|---|---|---|
| 2 cups buttermilk substitute | 2 cups milk (480 ml) | 2 tablespoons (30 ml) |
| 1 1/2 cups buttermilk substitute | 1 1/2 cups milk (360 ml) | 1 1/2 tablespoons (22.5 ml) |
| 1 cup buttermilk substitute | 1 cup milk (240 ml) | 1 tablespoon (15 ml) |
| 3/4 cup buttermilk substitute | 3/4 cup milk (180 ml) | 2 + 1/4 teaspoons (11.25 ml) |
| 1/2 cup buttermilk substitute | 1/2 cup milk (120 ml) | 1/2 tablespoon (7.5 ml) |
| 1/3 cup buttermilk substitute | 1/3 cup milk (80 ml) | 1 teaspoon (5 ml) |
| 1/4 cup buttermilk substitute | 1/4 cup milk (60 ml) | 3/4 teaspoon (3.75 ml) |
Here Are Some Great Eggless Recipes That Use Buttermilk or Buttermilk Substitute!
- Eggless Pancakes [Video]
- Easy Eggless Coffee Cake
- One Bowl Eggless Chocolate Cake
- BEST Eggless Cornbread
- Eggless Chocolate Cupcakes
- Best Eggless Brownies
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Easy Homemade Buttermilk Substitute
Equipment
Ingredients
- 1 cup (240 ml) whole milk
- 1 tablespoon (15 ml) vinegar or lemon juice
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- In a mixing cup, combine milk and vinegar (or lemon juice). Stir together.
- Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits.
- Stir again to combine. You can now use your buttermilk substitute 1-for-1 in your favorite baking recipes or store for later use.
Video
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
I used lactose free milk for my buttermilk and it needed more that 10 min to actually start turning, so don’t worry and trust the process! Also keep the right ratio milk/lemon juice (or vinegar).
Hello Seelie! Thanks for sharing your experience! It’s so helpful to know that the lactose-free milk needed a little extra time to thicken—trusting the process is key! 😊 You’re absolutely right about keeping the right milk-to-lemon juice (or vinegar) ratio. I’m glad it worked out for you, and I appreciate the tips!
Can I use almond milk for this? I am lactose intolerant.
Hello Catlover! Yes, absolutely.
Thank you greatly! I needed buttermilk last night to make some last minute biscuits for dinner, and your make-at-home recipe was excellent in a pinch! Now, I’ll always make my own at home instead of buying it. I am vegetarian, and do not use eggs in my recipes, so it’s wonderful to find your website. It’s wonderful that women around the world can pass down their knowledge via the internet. kindly
Hello Soni! So glad you enjoyed this recipe. I am glad you are here =)
Does using yogurt and milk mixed together work as well?
Hello Bella! This is something I have never tried myself, so you may need to do some experimenting on your own. If you try it, I would love to know how they turn out. 🙂
Thanks for including this substitute recipe – I’ve used it countless times since discovering your website 🙂
Hi CLaire! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
As the rising agents require some acidity to work, and you’re going to make home-made buttermilk, why not simply add milk and vinegar separately to the batter? Ultimately, the batter will contain the exact same ingredients as it would had you used your faux buttermilk. The only difference is that the buttermilk will be curdled while the nontreated milk will not, but I think you’d have the same effect on the rising agent, whether the milk and acid had been mixed together first, or added separately.
Hello Sophia! You got a point… please feel free to do your own testing to see how this can affect the final product. Thanks for your interest in my recipe.
Thank you for your “research” & sharing your recipes! I recently tested allergic to egg white and was looking for egg-less recipes. I have prepared these waffles a few times now and truly enjoy them! So does my mom.
Hello Bernadette! I’m so glad you love this recipe! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! Thank you for sharing your wonderful feedback and review =)
I have tried few of your recipes and it has turned out quite well.
Hello Geetha! Thanks so much for trying my recipe and taking the time to come back and let me know! xo