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Homemade buttermilk in a glass measuring jug with a spoon.
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5 from 2 votes

Homemade Buttermilk

Simple step by step tutorial for how to make a simple homemade buttermilk substitute with 2 easy ingredients!
Prep Time5 minutes
Total Time5 minutes
Course: How To
Cuisine: American
Diet: Vegetarian
Servings: 1
Calories: 152kcal
Author: Alison

Ingredients

  • 1 Tbsp Lemon Juice
  • 1 Scant Cup Milk room temperature
US Customary - Metric

Instructions

  • Add the lemon juice to a measuring jug and then add milk up to the 1 cup line. Let it sit for 10 minutes and it will curdle into buttermilk.

Video

Notes

  1. A 'scant' cup of milk just means it's a tablespoon or so short of a full cup. Since we add the lemon juice first, it's easy to measure and you just add milk up to the 1 cup line. 
  2. Room temperature milk is going to curdle best. If your milk is too cold it might not curdle properly. If this happens then don't worry, it can be fixed. Just let it sit on the counter until room temperature and then add more lemon juice and let it curdle. 
  3. Distilled white vinegar also works as an alternative to lemon juice. 
  4. It's very easy to make a dairy free version of homemade buttermilk. Just use soy milk in the exact same quantity. It curdles exactly like dairy milk and is identical in baked goods. 

Nutrition

Serving: 1cup | Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 322mg | Sugar: 13g | Vitamin A: 395IU | Vitamin C: 6mg | Calcium: 276mg