Not baking any treats just because the buttermilk is not in stock? No problem! Just give 15 minutes of your time and homemade buttermilk gets ready. Though the name sounds a bit fancy, it’s way easier to make.
This article holds a full guide on how to make buttermilk, with not just one method but 3 methods. So, the next time a recipe calls for buttermilk, follow one of the methods and keep all your baking and gastronomic game going.
Buttermilk goes in various recipes- from pancakes, to sauce and more. Without this ingredient, some dishes are incomplete.
So, when it is not in hand, make your own buttermilk substitutes at home. And the best part is only two ingredients are enough for this recipe.
For ease, we have brought 3 different ways to create homemade buttermilk. So pick one that fits your convenience.
When immediate buttermilk is needed, the milk method is a favorite among home cooks for its simplicity and minimal ingredient requirement. Here’s how to make buttermilk using milk:
Very firstly, measure 1 cup of whole milk which should be higher in fat as it mimics the richness of buttermilk. If not whole milk, use low-fat or skim milk as an alternative option.
After whole milk, ready 1 tablespoon of lemon juice or you can use vinegar whichever is accessible. The acids in them curdle the milk and bring tangy flavor just like the buttermilk has.
Let’s mix those two ingredients in a mixing bowl one at a time. Make sure you use a 1:1 ratio for vinegar to whole milk, as this is an ideal ratio that makes up the nicely sour buttermilk.
Stir both liquids gradually, use a mixing spoon to do that. There’s no need to mix for long minutes, just do enough until ingredients combine well, roughly 10-15 seconds.
Once stirred, leave them to sit at room temperature. Almost, 5-10 minutes of sitting time is enough. This time allows the acid to react with milk and causes the milk to change into lumps or curdle.
Soon after the resting time passes, give a good mix to the mixture. You could see a slight thickness in the mixture. Also, there will be a subtle tangy smell which is the main thing in buttermilk.
Now the homemade buttermilk is all ready for use.
This method is quick and easy! Besides whole milk, yogurt or sour cream also goes in buttermilk. Let’s learn how to make buttermilk with yogurt:
Yogurt comes in various options so first choose which yogurt to use. Mostly, plain yogurt is ideal in this case. But Greek yogurt can also be considered.
Alternatively, you can also use sour cream or creme fraiche. Whichever is being used, just separate 1 cup of it.
Let’s start the mixing thing. Pour 1 cup of yogurt or sour cream into a bowl and also add ½ cup of milk there. It’d be a good idea to use regular whole milk or any milk with fat for richness.
Whisk the mixture gently using a mixing spoon or spatula.
Sometimes the mixture may become a bit thicker than needed. So in such a case, raise the milk quantity and stir until it gets into a slightly thicker texture but still pourable one.
Note: In the case of Greek yogurt, increase the amount of milk because that yogurt is normally thicker than the regular one. So, adjust the milk accordingly.
When the right texture reaches, give a final stir to the buttermilk ensuring everything is combined well. Now use it in pancakes, cakes, biscuits, and more. 
Cream of tartar is another quick way to make buttermilk. Let’s look at the instructions on how to make buttermilk with cream of tartar:
Begin with 1 cup of milk and 1 and ½ teaspoons of tartar cream in a spacious mixing bowl. Combine both ingredients with a spatula or mixing spoon in a way that the cream of tartar is blended into milk nicely.
It is time for resting so let the mixture on the counter at room temperature. The resting time should be around 5-10 minutes.
Once done, whisk the buttermilk one last time. While mixing you can see that the liquid has become thick slightly and also has developed a tangy or sour fragrance. So, it’s ready!
If you have a full day and want to make rich, store-quality buttermilk for much less cost, try this cultured buttermilk method.
This technique mirrors commercial buttermilk production, providing the most authentic flavor, consistency, and lactic acid that results from the bacterial fermentation process that transforms milk into buttermilk.
Place 2 tablespoons of cultured buttermilk into the bottom of a container. Use any ono-reactive jar or container with a lid. Then, pour 1 cup of milk into that jar and stir thoroughly. Do this until both liquids mix well.
Once done mixing, cover the container with its lid. Next, place the container at room temperature, avoiding the place with direct sunlight.
You might need to wait a bit more hours, 12-14 hours. The mixture changes into a thicker texture during that time frame. The longer the time buttermilk rests, the richness and tanginess becomes more prominent.
Now, the cultured buttermilk is all set so, store it in the refrigerator which keeps it fresh for a month.
Use this cultured milk to make further cultured buttermilk in the future. The whole process is the same.
Make buttermilk in larger quantities and store it in the refrigerator or freezer that way buttermilk goes for a long time. As a result, it reduces the need to buy the store ones and you don’t have to make this one time and again at home.
So, here are two ways to store homemade buttermilk:
Let’s learn how to store buttermilk in a refrigerator:
This one is a good choice to store buttermilk for months. Here’s how to freeze buttermilk:
Buttermilk has several usages. One can make tons of buttermilk recipes which range from bread, pasta, cakes, and many more.
So, utilize homemade buttermilk and try out each recipe in your free time. Here are some options:
No! It is because some food recipes call for buttermilk which has an acidic content. The absence of that acid means no fluffy and light bread or any bakery items. It will only toughen the dishes. So, use milk for the recipes that demand milk and so for the buttermilk.
Yes! The vegan buttermilk can be made. The preparation process is mostly the same. You just need to use plant-based milk and replace the dairy one. Use any plant-based milk- almond milk, soy milk, oat milk, and coconut milk.
Because of the acid reaction, it is good to use room-temperature ingredients that work better than cold ones. The cold ones don’t give a nice curdling effect.
No! Both milks are different, although they appear the same. Buttermilk is a bit more thin and less tangy than the cultured buttermilk.
We use plain whole milk along with an acidic liquid (lemon juice or vinegar) in make buttermilk, whereas the other one requires specific bacteria for the final result.
