An easy homemade buttermilk recipe made with just 2 ingredients!
Perfect for scones, muffins, pancakes, and even buttermilk fried chicken!
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I love using buttermilk in baked goods like scones because it makes them beautifully light and fluffy.
If you can't find buttermilk, or if you've run out and don't want to make another trip to the store, you can easily make some at home with milk and fresh lemon juice (or white vinegar, if you prefer)!
Read on to find out how to make the perfect homemade buttermilk!
👩🍳 Try my date and walnut scones, which are made with buttermilk!
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What is buttermilk?
Traditional buttermilk is a thin, cloudy, slightly tart but buttery-tasting liquid that's the by-product of churning cream to make butter. These days it is more commonly sold as a thick liquid (usually next to the cream in the supermarket), produced commercially by adding an acidifying bacteria to milk.
Buttermilk acts similarly to natural yogurt, which is a thicker cultured dairy product. Buttermilk is quite a lot thinner than yogurt though, so when using buttermilk in place of yogurt, it's best to reduce the amount by about one-third.
Let's say a recipe calls for 100ml of natural yogurt, you will only need 70ml of buttermilk.
✔️ Why you'll love this recipe!
Here's why this is the best homemade buttermilk recipe!
- Only 2 ingredients
- Easy to make
- Ready in 15 minutes
- Can be stored in the fridge for up to 3 days
- Freezer-friendly
- Perfect for using in baked goods
🛒 Ingredients
- 240ml Milk - you can use skimmed, semi skimmed or whole milk.
- 1 tablespoon of Lemon Juice (or white vinegar) - the lemon juice must be freshly squeezed.
💡 You can easily double or half the recipe. Just remember that for every 240ml of milk, you will need 1 tablespoon of lemon juice.
🔪 How to make buttermilk at home
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Pour 240ml of milk into a jug.
Two: Add the fresh lemon juice and give it a stir with a spoon.
Three: Let it stand at room temperature for 15 minutes before using it in your recipe. It will look slightly curdled on top and that's what you want! Leftovers can be stored in a sealed jar in the fridge and will keep for up to 3 days.
💭 Top tip
You can make vegan buttermilk by replacing ordinary milk with a non-dairy milk such as almond.
What can I use buttermilk for?
Buttermilk in baked goods produces a light, fluffy, and tender crumb. It's great to use in scones (my cherry and almond scones are pretty good!), buttermilk pancakes, muffins, and even buttermilk fried chicken!
You can usually substitute yogurt for buttermilk (or vice versa) in baked recipes, but remember to reduce the amount of buttermilk by one-third (compared to yogurt), as it is a lot thinner.
🥡 Storage
Homemade buttermilk won't last as long as store-bought buttermilk, but if you place it in a sealed jar in the fridge, it can be kept for up to 3 days!
❓ FAQs
Yes, homemade buttermilk can be frozen for up to 3 months. Store in a freezer-safe container and defrost fully in the fridge. Give it a good whisk before using it.
Yes, you can make a vegan version of buttermilk by using a non-dairy milk such as oat or almond. Make sure the milk is unsweetened!
Using normal milk in place of buttermilk in recipes is not recommended (especially in baked goods). The lack if acidity will have a detrimental effect on the texture.
Soaking chicken or other meats in buttermilk makes the meat really tender. If you just use lemon juice or vinegar on their own, they can tenderise, but they can also dry out the meat too. Soaking the chicken in buttermilk helps the chicken stay nice and juicy.
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Recipe
How To Make Buttermilk
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Equipment
- Jug
Ingredients
- 240 ml Milk use skimmed, semi-skimmed, or whole milk. You can also use oat or almond milk.
- 1 tablespoon Lemon Juice freshly squeezed (or use white vinegar)
Instructions
- Pour 240ml of milk into a jug.240 ml Milk
- Add the fresh lemon juice and give it a stir with a spoon.1 tablespoon Lemon Juice
- Let it stand at room temperature for 15 minutes before using it in your recipe. It will look slightly curdled on top and that's what you want! Leftovers can be stored in a sealed jar in the fridge and will keep for up to 3 days.
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