You can make a quick buttermilk substitute at home in minutes using regular milk and an acid, which is perfect when a recipe calls for buttermilk and you have none. The acid thickens and slightly sours the milk so it behaves like the real thing in baking. Here is the simple ratio and method.
What you'll need
- 1 cup milk
- 1 tablespoon lemon juice or white vinegar
- A measuring cup
- A spoon
Step by step
- Measure the acidPut 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup or bowl.
- Add milk to one cupPour in enough milk to reach the 1 cup line, so you have 1 tablespoon of acid per cup of milk.
- Stir and restGive it a gentle stir and let it sit at room temperature for about 5 to 10 minutes.
- Check that it thickenedIt is ready when the milk looks slightly thickened and curdled at the edges, which means the acid has done its job.
- Use in the recipeStir once more and use it in place of the buttermilk called for, measuring the amount your recipe needs.
Handy tips
- Whole milk gives the richest result, but 2 percent works fine.
- For dairy-free buttermilk, use the same ratio with unsweetened soy or almond milk.
- Scale up or down while keeping the ratio of 1 tablespoon acid to 1 cup milk.
FAQ
Is this the same as real buttermilk?
Not exactly. Cultured buttermilk is fermented and tangier, but this quick version reacts with baking soda the same way and works well in most recipes.
Can I use vinegar instead of lemon juice?
Yes. Plain white vinegar works just as well as lemon juice in the same one-tablespoon-per-cup ratio.
Can I drink this substitute?
It is meant for baking. It will taste sour and thin compared to cultured buttermilk, so it is not ideal for drinking.