How To Make Homemade Buttermilk
Homemade buttermilk is an invaluable recipe to know how to make that you can use for so many baked goods and marinades. This easy kitchen staple needs just two ingredients and a few minutes of prep and will save you anytime you run into a recipe that call for buttermilk and you don’t have it on hand!
We’ve all been there, ready to make a recipe only to realize we’re missing one of the ingredients.
It’s almost always buttermilk.
Buttermilk is one of those things I don’t always have sitting in the refrigerator or have on my grocery list consistently because I just don’t use it every week.
But when I do decide I’m making homemade pancakes or or marinading chicken in buttermilk, I don’t want to run out to the store just to buy a jug of it.
Luckily, you don’t need to because making homemade buttermilk substitute at home is incredibly easy.
All you need is milk and an acidic ingredient, and you’ll have a tangy homemade buttermilk that’s ready to use in just a few minutes.
Like the store bought version this buttermilk has that slightly tangy flavor that makes pancakes and biscuits so delicious, while also helping baked goods turn out tender and moist.
It’s especially handy shortcut when you only need a small amount for a recipe and don’t want to buy a whole container that may end up sitting in the refrigerator until it gets forgotten.
Ingredients
To make this you’ll need:
- Milk– Whole milk works best.
- Lemon juice– You could also substitute white vinegar.
How to Make
Making homemade buttermilk substitute is so easy!
Just stir together the milk and lemon juice in a mason jar or other container that has a lid.
Let it sit, covered, for 15 minutes at room temperature.
After 15 minutes, use it in your favorite recipes exactly as you would use store bought buttermilk or pop it into the fridge in the sealed container.
Enjoy!
Storing
Store the sealed container in fridge for up to 4 days.
Tips and Tricks
- Do not freeze homemade buttermilk.
- You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won’t have the same tang.
- This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.
Recipes to Use Homemade Buttermilk
Homemade buttermilk is an absolute lifesaver whenever you run into a recipe that calls for buttermilk and you don’t have any on hand.
Make it and enjoy in all your favorite recipes.
Looking for recipes to use up the rest of it?
Try these:
- Glazed Peach Fritters
- Jalapeno Cheddar Stuffed Smoked Meatloaf
- Blueberry Buttermilk Breakfast Cake
- Copycat Chick Fil A Spicy Deluxe Sandwich
- Bojangles Bo-Berry Biscuits
- Chicken Fried Steak Fingers With Gravy
- Homemade Sausage Gravy
- Air Fryer Hushpuppies
If you’ve tried this HOMEMADE BUTTERMILK, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
How To Make Homemade Buttermilk
Instructions
- Combine the milk and lemon juice in a mason jar or other suitable container.16 Ounces Whole Milk, 2 tbsp Fresh Lemon Juice
- Stir and allow to sit, covered, for 15 minutes. Do not put it in the fridge for this step as it works best at room temp.
- Store in a covered container for up to 4 days, in the refrigerator. Using it right away is best.
Notes
- Do not freeze homemade buttermilk.
- You can use the same amount of vinegar in this in substitution. Just be aware that the lemon juice won't have the same tang.
- This is technically a buttermilk alternative but the same chemical reactions occur with this buttermilk as with regular buttermilk. Because of that it will work in exactly the same way in any recipe.
Nutrition
