How To Make Buttermilk (2 Ingredients)

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All you need is about 10 minutes and you’ll be ready to bake up yummy recipes that call for buttermilk.

What Is Buttermilk?

Buttermilk is fermented milk with good for you bacteria like the ones found in probiotics. When you pour it into your measuring cup you’ll see it looks much thicker than regular milk. It’s also a bit lumpy and has a slight tangy smell.

Originally, buttermilk was the fermented liquid that came from churning cream into butter. The good news is you don’t have to churn butter to get some, you can buy it in a carton at the grocery store! The buttermilk you buy at the store is cultured meaning it has live cultures similar to those in yogurt. This allows it to ferment in a controlled environment. What we can make at home isn’t cultured but it’s perfect for baking.

What Does Buttermilk Do For Baked Goods?

In baking it adds a lovely balancing tangy flavor, more moisture, and a tender crumb – perfect for cakes and cupcakes. It’s also used to make quick breads such as muffins, biscuits, waffles, and pancakes. Additionally, the reaction between buttermilk and baking soda helps with the rise.

I use buttermilk in my Irish American soda bread recipe.

2 Ingredients

This recipe uses whole milk and lemon juice but there are other combinations that will work just the same. You need a milk and an acid of your choice.

• Milk: Skim, 2%, or whole milk
• Acid: Fresh lemon juice or white vinegar

How To Make Buttermilk

In a measuring cup, add 1 tablespoon of your acid (either freshly squeezed lemon juice or white vinegar). Fill the rest of the cup with milk. If using a liquid measuring cup, add 1 tablespoon of freshly squeezed lemon juice and pour in the milk until it reaches the 8 oz line. Stir together.

Let the mixture sit at room temperature for about 5-10 minutes. It should start to curdle and look thicker. Even if your milk doesn’t have big lumps it’s okay to use! The added acid is already doing its thing.

Dairy Free & Vegan Options

You can make a dairy free option by following the same process shown above. Add 1 tablespoon of fresh lemon juice or white vinegar to a measuring cup and add milk until it reaches 1 cup. Then mix together and let it sit for 5-10 minutes. Note that the different flavors of milk can slightly alter the taste of your baked recipes.

• Coconut Milk
• Soy Milk
• Oat Milk
• Almond Milk

Other Ratios

Not all recipes ask for 1 cup of buttermilk. Some ask for more and some ask for less so I made a ratio list below! To make smaller amounts of buttermilk, you follow the same directions as you would to make 1 cup. Add your acid first (fresh lemon juice or white vinegar) and then fill up the rest of your measurement with milk and wait for it to curdle.

• 1/4 cup buttermilk – ¾ teaspoon acid + milk
• 1/3 cup buttermilk – 1 teaspoon acid + milk
• 1/2 cup buttermilk – 1½ teaspoons acid + milk
• 2/3 cup buttermilk – 2 teaspoons acid + milk
• 3/4 cup buttermilk – 2¼ teaspoons acid + milk

Can I Freeze It?

Yes! Freeze in an airtight container or ice cube trays for up to 3 months and let it defrost before using. This way you won’t have to worry about running to the store. ?

Recipes That Use Buttermilk

• Homemade chocolate cake recipe (moist crumb and chocolate-y)
• Irish American soda bread recipe

RECIPE CARD