How Can I Make My Own Buttermilk?

Have you ever found yourself halfway through a recipe and realized you don’t have buttermilk? It’s a common scenario in the kitchen, especially if you don’t keep it on hand. But here’s the good news: you can easily make your own buttermilk at home with just a few ingredients you likely already have sitting around. Whether you’re baking pancakes, biscuits, or marinating chicken, learning how to make homemade buttermilk will save you from a last-minute grocery store run.

Before we dive into all the different ways to make buttermilk, you might also be interested in learning about other homemade kitchen staples. For example, this homemade brownie mix recipe is a lifesaver when you want fresh brownies without the hassle of measuring out all the ingredients every time.

Now, let’s talk about buttermilk and how you can make your own!

What is Buttermilk?

If you’ve ever heard of buttermilk but aren’t exactly sure what it is, you’re not alone. Traditionally, buttermilk was the liquid left over after churning butter from cream. It was a bit thinner than what we consider buttermilk today but had a tangy flavor similar to yogurt.

Nowadays, what we call buttermilk is a cultured product. It’s milk that has been fermented with lactic acid bacteria, which gives it that signature tangy flavor and slightly thicker texture. You’ll find buttermilk in recipes for baked goods like biscuits, pancakes, and cakes, and it’s also used in marinades for fried chicken because the acidity helps tenderize the meat.

But why make your own buttermilk when you can just buy it at the store? Well, sometimes you don’t have it on hand, and making your own is super easy. Plus, homemade buttermilk allows you to avoid any preservatives or unnecessary additives found in some store-bought versions.

Why Make Your Own Buttermilk?

There are several reasons you might want to make your own buttermilk instead of buying it:

1. Convenience:

One of the most common reasons people make homemade buttermilk is because they simply forgot to buy it. We’ve all been there: you’re halfway through mixing ingredients, and then it hits you—you don’t have buttermilk. Knowing how to make your own can save you a trip to the grocery store.

2. Control Over Ingredients:

When you make your own buttermilk, you know exactly what’s going into it. Store-bought buttermilk can sometimes contain additives or stabilizers. Making your own ensures it’s fresh and made from just milk and an acidic ingredient.

3. Cost-Effectiveness:

If you’re someone who only occasionally uses buttermilk, buying a whole carton can feel wasteful, especially if you don’t use it all before it expires. Making just what you need at home is more economical.

Basic Methods for Making Buttermilk

Let’s start with the simplest methods for making buttermilk. These require ingredients you probably already have at home, like milk, lemon juice, vinegar, or even yogurt. The idea here is to add something acidic to regular milk, which will curdle it slightly and give it that tangy flavor buttermilk is known for.

1. Lemon Juice or Vinegar + Milk

This is by far the most common method for making buttermilk, and it’s so easy you’ll wonder why you didn’t start doing this sooner.

What You’ll Need:

• 1 cup of milk (whole milk or 2% works best)
• 1 tablespoon of lemon juice or white vinegar

Instructions:

1. Pour the lemon juice or vinegar into a measuring cup.
2. Add 1 cup of milk and give it a gentle stir.
3. Let the mixture sit for 5-10 minutes. You’ll notice the milk curdling a little—this is exactly what you want!
4. After about 10 minutes, your homemade buttermilk is ready to use!

This method works like a charm because the acidity from the lemon juice or vinegar causes the milk to thicken and sour slightly, mimicking the texture and flavor of buttermilk.

2. Cream of Tartar + Milk

No lemon juice or vinegar? No problem. Cream of tartar is another option that works similarly, though it’s not as commonly used.

What You’ll Need:

• 1 cup of milk
• 1 ¾ teaspoons of cream of tartar

Instructions:

1. Mix the cream of tartar into the milk.
2. Stir until the cream of tartar dissolves completely.
3. Let the mixture sit for about 5 minutes, and you’re good to go.

Cream of tartar is an acidic compound, which is why it works as a buttermilk substitute. It’s not as quick as lemon juice or vinegar, but it does the job.

3. Yogurt + Milk

This is another great method, especially if you have plain yogurt sitting in your fridge. It doesn’t require any waiting time, making it a quick fix when you’re in a rush.

What You’ll Need:

• ¾ cup plain yogurt
• ¼ cup milk

Instructions:

1. Whisk the yogurt and milk together until smooth.
2. You can use this mixture immediately.

Yogurt has a similar tangy flavor to buttermilk, so it works really well in recipes that call for buttermilk. Plus, it adds a bit of thickness, which is great for things like pancakes or biscuits.

Advanced Methods for Making Buttermilk

Now that you’ve got the basics down, let’s explore some more advanced methods. These options might take a little more time, but they’re still relatively simple and can add some fun to your cooking routine.

1. Culturing Buttermilk from Store-Bought Buttermilk

If you have a small amount of store-bought buttermilk left in the fridge, you can actually use it to make more! It’s like a buttermilk multiplier.

What You’ll Need:

• 1 tablespoon of store-bought buttermilk
• 1 cup of milk

Instructions:

1. Combine the buttermilk with milk in a jar or bowl.
2. Stir well, then cover the container with a clean towel or lid.
3. Let the mixture sit at room temperature for 12-24 hours.
4. Once it thickens and has a tangy taste, it’s ready to use.

This method is known as culturing buttermilk. The bacteria from the store-bought buttermilk multiply in the milk, turning it into a new batch of buttermilk. It’s a cool way to keep a continuous supply going if you use buttermilk often!

2. Making Traditional Buttermilk by Churning Butter

If you’re feeling adventurous and want to go all the way back to how buttermilk was made traditionally, you can make it by churning butter. This is the liquid that’s left after butter is made from cream.

What You’ll Need:

• Heavy cream
• A butter churn (or a stand mixer)

Instructions:

1. Pour the heavy cream into the churn or mixer.
2. Churn until the butter separates from the liquid. This will take about 10-15 minutes if you’re using a mixer.
3. Once the butter forms, drain off the liquid—this is your traditional buttermilk!
4. Store the butter separately and use the buttermilk as needed.

This method is super fun if you want to experience what traditional buttermilk is like. It’s thinner than cultured buttermilk but has a fresh, tangy flavor.

Dairy-Free and Vegan Buttermilk Substitutes

Not everyone can have dairy, but that doesn’t mean you have to miss out on buttermilk-based recipes. There are some easy ways to make dairy-free or vegan using plant-based milks and a little acid.

1. Almond Milk + Lemon Juice or Vinegar

Almond milk is a popular choice for a dairy-free buttermilk substitute because it’s neutral in flavor and easy to find.

What You’ll Need:

• 1 cup of almond milk
• 1 tablespoon of lemon juice or white vinegar

Instructions:

1. Mix the lemon juice or vinegar into the almond milk.
2. Let it sit for about 5-10 minutes until it thickens and curdles slightly.
3. Use as a 1:1 substitute for buttermilk.

This method works the same as the dairy version, making it a great swap for pancakes, biscuits, and other recipes that need it.

2. Soy Milk + Lemon Juice or Vinegar

Soy milk is another excellent choice for making dairy-free buttermilk, especially because it’s a bit thicker than other plant-based milks.

What You’ll Need:

• 1 cup of soy milk
• 1 tablespoon of lemon juice or apple cider vinegar

Instructions:

1. Combine the soy milk with the lemon juice or vinegar.
2. Let it sit for 5-10 minutes until it curdles slightly.
3. Use in place of buttermilk in your favorite recipes.

Both almond milk and soy milk create excellent vegan buttermilk substitutes that can be used in almost any recipe, from baking to marinating.