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How to Make Homemade Buttermilk
Never run out of buttermilk again! This guide offers a quick and easy solution for making your own homemade buttermilk. It's the perfect substitute when a recipe calls for it, and includes several helpful ideas to get you started.
Course Condiments Sauces and Dips
Cuisine American
Keyword 2 ingredient recipes, easy homemade recipes
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 10
Calories 30 kcal
2 cup milk (whole milk or low-fat milk work well) 2 tablespoons lemon juice OR white vinegar
Pour 2 cups of milk into a measuring cup or a small bowl.
Add 1 tablespoon of lemon juice or white vinegar to the milk.
Stir gently to combine, then let the mixture sit for 5-10 minutes. The milk will begin to curdle slightly, that's perfect!
Tips:
Don't Over-Acidify: One tablespoon of acid is sufficient. Too much acid will make the buttermilk very tart.
Use Room Temperature Milk: Cold milk will take longer to curdle.
Storage: Your homemade buttermilk can be stored in an airtight container in the refrigerator for up to a week.
Calories: 30 kcal | Carbohydrates: 2 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.3 g | Cholesterol: 6 mg | Sodium: 19 mg | Potassium: 76 mg | Fiber: 0.01 g | Sugar: 2 g | Vitamin A: 79 IU | Vitamin C: 1 mg | Calcium: 60 mg | Iron: 0.002 mg