How to Make Buttermilk

Prep: 15

Cook: 0

Total Time: 15

Yield: 1 servings

Course: Condiment

Cuisine: American

Calories: 150kcal

Buttermilk is not something you always keep stocked in the refrigerator. Here's various ways to make it with ingredients you may already have.

Combine Ingredients: Add 1 cup of milk to a liquid measuring cup or bowl. Stir in lemon juice.
Let Sit: Allow to mixture to sit for 10 minutes. This will slightly curdle the proteins in the milk, for a tangy taste and a bit thicker texture. Stir before using.

Recipe Yield: 1 cup
Vinegar: Combine 1 tablespoon of distilled white vinegar or apple cider vinegar with 1 cup of milk. Sit for 10 minutes to slightly curdle, stir before using.
Cream of Tartar: Combine 1 3/4 teaspoons of cream of tartar with 1 tablespoon of milk to dissolve the powder. Whisk together with the remaining 1 cup of milk. Let sit for 10 to 15 minutes, then stir. Alternatively, add directly to dried ingredients, then add milk. Thickens more overnight.
Plain Yogurt: Add as a direct substitute. If thick, dilute up to 2/3 cup yogurt with 1/3 cup milk or water. Use less liquid as needed.
Plain Greek Yogurt: Combine 1/2 cup yogurt with 1/2 cup milk or water.
Sour Cream: Combine 1/2 cup yogurt with 1/2 cup milk or water.
Kefir: Add as a direct substitute for buttermilk.
Make It Dairy-Free or Vegan: Use plant-based milk like unsweetened canned coconut milk, almond, soy, cashew, or oat milk instead of cow's milk. Use plain plant-based yogurt, diluting with plant-based milk or water if needed.
Storing: Store any unused buttermilk substitute in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Recipe Link