Out of buttermilk? No need to run to the store when you can easily make your own with only two ingredients in less than ten minutes!
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No more half-full buttermilk cartons going to waste! Not with this homemade recipe in the picture.
I’m pretty sure we all know that as awesome as buttermilk is in baking and other applications, it’s a slightly inconvenient ingredient and definitely not one that everybody has on hand regularly.
Making your own is honestly the perfect solution because you can make the precise amount you need with no leftovers taking up space in your fridge.
And it is just as good as the storebought version!
This Homemade Buttermilk Features…
- A rich and tangy flavor
- Made with only two ingredients
- Ready in only 10 minutes
Making the Homemade Buttermilk
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Milk
- Lemon juice or white vinegar
Choosing Your Milk
I typically use whole milk for this recipe but 2% or dairy-free milks such as oat or almond milk will also work.
Why Use Buttermilk in Baking?
Buttermilk not only adds a subtle tangy flavor that compliments a lot of baked goods, but it also reacts with baking soda and creates carbon dioxide gas bubbles that help baked goods rise higher during baking and form a light and fluffy texture.
Storing Buttermilk
If you choose to store the buttermilk it will keep well in the refrigerator up to 4 days.
Recipes To Use Buttermilk In
- Buttermilk Cornbread
- Southern Buttermilk Biscuits
- Buttermilk Coleslaw
- Fluffy Buttermilk Pancakes
- Best Blueberry Buttermilk Pancakes
- Cherry Tomato Salad with Buttermilk Dressing
- Strawberry Cheesecake Muffins
- Chocolate Sheet Cake
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How To Make Homemade Buttermilk
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 tablespoon freshly-squeezed lemon juice or white vinegar
- 1 cup 2%, whole, or dairy-free milk
Instructions
- Pour lemon juice or vinegar into a liquid measuring cup. Fill milk up to the 1-cup line. Stir and allow buttermilk to sit at room temperature 10 minutes until milk is slightly thickened. Use as directed in cooking. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 8/27/26.
MARILYN says
I LOVE, LOVE, LOVE drinking buttermilk. If I feel hungy between meals, I drink a small glass and it takes away the hunger. It’s very similiar to unsweetened yogurt which I’ll also eat between meals. I sprinkle lots of black pepper on either one. My brother & I love it, but we love very spicy, hot food too, and we’re the ONLY ones in our family who love both foods. Most people love chocolate…..me, not so much. It’s So funny about food isn’t it!!
Sarah says
That’s so interesting to hear, Marilyn! People definitely have different perspectives of food!
Ledonna says
Every taste is an acquired one. I love buttermilk with plain dry toast if my tummy is upset…………..well, actually, my tummy doesn’t really need to be upset, I just really love buttermilk and plain toasted bread. It is like being a kid again and slamming my granny’s back door just to watch her cringe with the bang!! I used to drink Buttermilk to make my cousins sick! Wonderful child hood memories. And, to make it all real yucky, we got all of our milk, butter, cream, cheese, and cottage cheese from real milk from real cows!!! I love a gal that knows her own mind though and since this is your blog, you have a right to your own opinion…….which is my opinion is so totally not fair to a good cold glass of buttermilk along with a piece of plain toast. I give you only a 4 rating because you would have to have the real thing from the real cow to get a 5 star from me.
Sarah says
Hi Ledonna! Believe it or not, I actually make my buttermilk from real raw milk that my family buys locally in our city. It totally makes for the best buttermilk ever. 🙂 I loved hearing your story of buttermilk memories!
Ole says
Nice post! 🙂
Regarding drinking Buttermilk straight up, i am not a fan, i used to know a guy who loved it though… Anyways, i am from Denmark, and here we make something called: “Koldskål” directly translated: “Cold Bowl”, it is a Summer thing, and people put these Cookie things in it called: “Kammerjunker”, according to Google Translate, that would be: “Rusks”, but you can drink it straight up:
Recipe:
1 Liter (33 oz) Buttermilk
5 Tsp Vanilla Sugar
Stevia or Sugar to taste (start with 1 Tablespoon!)
*1 Egg Yolk
Directions:
Take a bowl, or what ever you want to Whisk / Store it in… Add the Egg Yolk, Stevia / Sugar, Vanilla, and Whisk to combine.
Add the Buttermilk while you Whisk, make sure it is all dissolved / combined.
Refridgerate, and serve Cold! 🙂
*NOTE: You don’t have to use Egg Yolk, it is not there to add taste, it is just to thicken it up a little bit!
*NOTE: A lot of people drink / eat it, with a little grated Lemon Zest, some use Strawberries, but i am sure there is a lot of other things that can be used! 🙂
Trust me, if you haven’t tried this, you’re gonna love it! 🙂
Cheers from Denmark
Catherine says
Having rasied milk cows, the buttermilk of old , was left over from making butter, it is sweet and rich,. Unlike the cultured buttermilk sold in the stores.
IAS says
I am tempted to add this buttermilk substitute to my pancake. It appears easy to make.