Learn how to make buttermilk at home from scratch. In this blog post, I share how to make traditional buttermilk and a quick buttermilk substitute that takes only 5 minutes to make!
Buttermilk pancakes, anyone? Whether you’re looking for a quick alternative to buttermilk or want to make homemade buttermilk, this recipe and alternative are what you’ll need!
What is Buttermilk?
Buttermilk is a dairy product commonly used in cooking and baking. It is traditionally a byproduct of the butter-churning process when the cream is churned to make butter. The fat solids separate from the liquid, and the liquid that remains after butter extraction is known as buttermilk.
How To Make Buttermilk
Traditional Buttermilk
To make traditional buttermilk, you will need a quart of heavy cream, a butter churner, or a stand mixer with a whisk attachment. Place the cold cream into the bowl and mix or churn. As you continue stirring, the cream will thicken and eventually break into butterfat and buttermilk.
Once the butter has formed, strain it from the buttermilk. You can do this by gently pressing the butter to release any excess buttermilk. Collect the butter and set it aside. The liquid left after separating the butter is traditional buttermilk.
To make cultured buttermilk, you will follow the instructions above, but first leave the cream on the counter at room temperature for 8-10 hours. The cream will begin to ferment and have a tangy flavor.
Easy Homemade Buttermilk Substitute
Looking for a quick substitute for buttermilk? All you need is milk and lemon juice, white vinegar, or apple cider vinegar. Mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let the mixture set for a few minutes. Stir and use as you would store-bought buttermilk.
How To Make Dairy-Free Buttermilk
To make a vegan and dairy-free buttermilk alternative, you only need one cup of coconut milk, soy milk, almond milk (or your favorite plant-based milk) and a tablespoon of vinegar or lemon juice. Use as you would regular buttermilk from the grocery store. Store any leftover buttermilk in an airtight container in the refrigerator.
How To Use
There are different ways to use buttermilk! It’s an essential ingredient in my delicious recipes like buttermilk pancakes, buttermilk biscuits and southern fried chicken.
FAQ
Let the mixture sit for about 3-5 minutes. You’ll notice it thickening and curdling, resembling the texture of buttermilk.
The most common acids are white vinegar and lemon juice. However, you can also use apple cider vinegar, plain yogurt or sour cream.
Yes, you can use non-dairy milk like almond milk, soy milk, or coconut milk to create a non-dairy buttermilk substitute. The acid-to-milk ratio remains the same.
Yes, you can use a homemade buttermilk substitute for marinating meat. The acid in the substitute helps tenderize the meat and adds flavor.
While the substitute provides similar acidity and tanginess, it may lack some of the complexities of flavor that come from traditional or cultured buttermilk.
The substitute may not work well in recipes that heavily rely on buttermilk for its specific flavor or texture, such as some traditional buttermilk-based desserts.
If you have leftover buttermilk substitute, you can store it in a sealed container in the refrigerator for a day or two. Shake or stir before using, as it might separate over time.
How To Make Buttermilk + Easy Butter Milk Substitute
Learn how to make quick buttermilk at home with any kind of milk and vinegar. This recipe can be used when you’re in a pinch and need buttermilk or when you want to make a diary-free alternative.
- Prep Time: 1 minute
- Cook Time: 5 minute
- Total Time: 6 minutes
- Yield: 1 cup 1x
- Cuisine: American
Ingredients
Quick Buttermilk Substitute Ingredients:
- 1 cup of milk
- 1 tablespoon of lemon juice or vinegar
Traditional Buttermilk Ingredients:
- One quart of heavy cream
Instructions
Buttermilk Substitute Instructions:
- Mix one cup milk with a tablespoon of vinegar or lemon juice. Let the mixture set for 3-5 minutes. Stir and use as you would store-bought buttermilk.
Traditional Buttermilk Instructions:
- Place the cold cream into the bowl and mix or churn with a standing mixer or butter churner.
- As you continue stirring, the cream will thicken and eventually break into butterfat and buttermilk.
- Once the butter has formed, strain it from the buttermilk. You can do this by gently pressing the butter to release any excess buttermilk.
- Collect the butter and set it aside. The liquid left after separating the butter is traditional buttermilk.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 110
- Fat: 3g
- Carbohydrates: 12g
- Protein: 9g
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