How To Make Homemade Buttermilk
Learn how to make homemade buttermilk with this easy tutorial. This homemade buttermilk recipe can be used in any recipe that calls for buttermilk– save money and avoid leftover from going to waste. You’ll now always have fresh buttermilk on hand whenever you need it!
Table of Contents
- What is Buttermilk?
- Why Use Buttermilk in Baking?
- How to Make Homemade Buttermilk
- How to Store Homemade Buttermilk (2 Ways)
- FAQ
- Recipes That Use Buttermilk
What is Buttermilk?
Buttermilk is essentially fermented milk. It’s a byproduct from making butter– the fat in the cream begins to separate and clump together during the churning process eventually leaving buttermilk. Once separated the buttermilk was left out overnight to ferment. Today, lactic acid-producing bacteria is added to “culture” and sold (first sold in the 1920s!) Many say, “as long as people have made butter, there’s been buttermilk.”
As for taste and texture, buttermilk has a tangy flavor that is often compared to a “less tangy, runny Greek yogurt with a hint of butter flavor.” Store-bought buttermilk is often thicker than homemade buttermilk though both produce the same results.
Why Use Buttermilk in Baking?
Buttermilk is extremely popular in baking; many recipes use it. But why?
- It adds moisture while tenderizing baked goods which will give you a moist crumb and softer texture.
- It assists with leavening as the lactic acid reacts to leaveners (such as baking soda and baking powder) producing carbon dioxide bubbles which will help baked goods rise. It acts similarly when a recipe calls for sour cream or yogurt.
- It adds more flavor, a slightly tangy flavor which helps balance the sweetness in baked goods.
How to Make Homemade Buttermilk
In this DIY buttermilk recipe, there are 3 ways to make buttermilk included in the recipe card below– choose based on what you have on hand. I’ll walk through the most common which is the lemon juice (or vinegar) method.
- Before beginning, make sure the milk is at room temperature. If it’s straight from the refrigerator it may take 15-20 minutes instead of 10 minutes to rest.
- Measure 1 cup of milk and 2 Tablespoons of lemon juice (or vinegar) and place in a glass measuring cup or bowl. Stir together until combined.
- Let the milk sit for 10 minutes. The milk should be curdled after the 10 minutes.
How to Store Homemade Buttermilk (2 Ways)
- Refrigerate: The homemade buttermilk will last for about 1 week when stored in an airtight container in the refrigerator.
- Freeze: You can freeze homemade buttermilk (store-bought too!) for up to 3 months. Place it in an airtight container, freezer-safe bag or place in portions (1-2 Tablespoons or 1/2 cup.) Remember there are 4 Tablespoons in 1/4 cup so freeze in portions that work well with most recipes you use.
FAQ
Homemade buttermilk will last for about 1 week when stored in an airtight container in the refrigerator. You can freeze homemade buttermilk for up to 3 months.
Swap the same amount of sour cream or unsweetened yogurt for buttermilk.
Either work well for DIY buttermilk. Lemons tend to have more acidity so you want to make sure you use a vinegar with similar acidity levels like white vinegar, apple cider vinegar or rice vinegar.
Store-bought buttermilk tends to be thicker than buttermilk substitute and it comes pretty close in the taste. Ignoring the thickness, homemade buttermilk will still produce just as good baked goods as store-bought.
Recipes That Use Buttermilk
How to Make Buttermilk
Ingredients
Lemon Juice Buttermilk
- 1 cup whole milk, room temperature
- 2 Tablespoons lemon juice, fresh
Vinegar Buttermilk
- 1 cup whole milk, room temperature
- 2 Tablespoons white vinegar, or apple cider vinegar or rice vinegar
Sour Cream Buttermilk
- 1/2 cup whole milk
- 1/2 cup sour cream
Instructions
Lemon Juice Buttermilk
- For every 1 cup of whole milk, stir in 2 Tablespoons fresh lemon juice until combined. Set aside for 10 minutes to rest.
- After 10 minutes the milk should be curdled as shown in the pictures above. Use the buttermilk as directed in the recipe.
Vinegar Buttermilk
- For every 1 cup of whole milk, stir in 2 Tablespoons white vinegar until combined. Set aside for 10 minutes to rest.
- After 10 minutes the milk should be curdled as shown in the pictures above. Use the buttermilk as directed in the recipe.
Sour Cream Buttermilk
- Before beginning, microwave the milk for 5-8 seconds until slightly warm. For every 1/2 cup of whole milk, whisk in 1/2 cup sour cream until combined. Set aside for 10 minutes to rest.
- After 10 minutes the milk should be curdled as shown in the pictures above. Use the buttermilk as directed in the recipe.
Notes
- Preferred Method: I find that I prefer the results from the lemon juice buttermilk (with vinegar buttermilk next), however I’ve used each in this homemade buttermilk recipe.
- Milk: For traditional buttermilk it’s recommended to use whole milk at room temperature. If the milk is very cold it may take 15-20 minutes vs. the 10 minutes. If needed, you can substitute with a dairy-free or nut-free milk.
- Lemon Juice: You want to use fresh lemon juice as store-bought lemon juice in a jar or can isn’t as acidic.
- Vinegar: You want to make sure you use a clear (or almost clear) vinegar like plain distilled vinegar, apple cider vinegar or rice vinegar. Each are similar in acidity levels.
- Sour Cream: Make sure you use full-fat sour cream for the best results.
