Easy Homemade Buttermilk Substitute [Video]

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!

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 adds 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.

WHAT DO YOU NEED TO MAKE EASY HOMEMADE BUTTERMILK SUBSTITUTE?

You will need:

• Milk
• Vinegar or Lemon Juice  or Cream of Tartar

WHAT KIND OF MILK 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).

HOW TO MAKE EASY HOMEMADE BUTTERMILK SUBSTITUTE:

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.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

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WHAT’S BUTTERMILK USED FOR? 

Buttermilk is used to adds 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. 

Homemade buttermilk will last as long as regular milk. Usually 2-3 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.

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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)

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