How to Make Buttermilk at Home | Simple Kitchen Tip

I started making buttermilk at home one day when I ran out halfway through baking pancakes. Instead of rushing to the store, I mixed milk and lemon juice, and to my surprise, it worked perfectly. Since then, I’ve stopped buying store-bought buttermilk. It’s easy, reliable, and always fresh, which makes it perfect for pancakes, biscuits, fried chicken, or even salad dressings.

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Prep Time 10

Total Time 10

Servings: 2 2-4 people

Course: Dairy Substitute, Ingredient

Cuisine: American

Calories: 100

Ingredients Method Video Notes

Ingredients

1 cup whole milk or low-fat milk.
1 tablespoon lemon juice or white vinegar

Method

Pour the milk into a bowl or measuring jug.
Add lemon juice (or vinegar) and stir gently to combine.
Let it sit at room temperature for about 10 minutes until it has slightly curled.
Stir one more, and the mixture should look thicker and slightly separated.
Use immediately or store in the fridge for up to 2 days.

Video

Notes

You’ll know your buttermilk is ready when it has that light, tangy smell and a texture that coats a spoon slightly. It shouldn’t be chunky or sour. If it smells, don’t use it.