How to make Buttermilk for Baking
Discover how to make buttermilk at home in just 5 minutes using milk and either vinegar or lemon juice. Includes easy substitutes using yogurt, sour cream, or cultured buttermilk — perfect for baking cakes, biscuits, pancakes, and fried chicken.
Growing up, homemade buttermilk wasn’t something we bought in cartons — it was simply there. Every time my mom churned butter, the byproduct was fresh, tangy buttermilk. She used it for everything — from cooling summer drinks to softening doughs, and of course, for the fluffiest pancakes and cakes. It was part of daily life, not something special we had to think about.
Fast forward to my own kitchen years later — when I started my cake business. Buttermilk had become a staple ingredient in so many of my recipes, yet buying it regularly was expensive and not always practical. Sometimes I needed just a cup for a cake batter; other times, I needed more for a batch of cupcakes. That’s when I turned back to what I’d learned from my mom: making buttermilk at home.
Depending on the recipe and what I had on hand, I’d use different methods — the quick 5-minute version for last-minute cakes, or a cultured batch if I planned ahead. Not only did it save me money, it gave me flexibility and consistency in all my buttermilk-based recipes.
Why You’ll Love This 5-Minute Buttermilk Recipe
- Saves money – no more buying expensive cartons.
- Multiple methods – vinegar/lemon for a quick fix, yogurt for creamy tang, cultured starter if you want the real deal.
- Perfect for baking – cakes, pancakes, biscuits, scones, fried chicken.
- Flexible – make 1 cup or a whole jar depending on your needs.
How to Make Buttermilk (Quick 5-Minute Method) Step-by-step)
The fastest way to make buttermilk at home is with milk + an acid. This works exactly like store-bought buttermilk in cakes, pancakes, and biscuits.
You will need:
- 1 cup whole milk (240 ml)
- 1 tablespoon vinegar OR lemon juice
Method:
- Add vinegar (or lemon juice) to a measuring cup.
- Pour in milk until it reaches 1 cup.
- Stir and let it sit for 5 minutes until slightly curdled.
👉 Pro Tip: Use room-temperature milk. Cold milk won’t curdle as easily, and hot milk may split.
Buttermilk Substitutes You Can Use (quick replacement too)
If you’re looking for a quick replacement for buttermilk, here are my go-to substitutes:
- Yogurt or Greek Yogurt – Whisk ¾ cup plain yogurt with ¼ cup milk or water until smooth. Works beautifully in cakes, muffins, and pancakes.
- Sour Cream + Milk – Mix equal parts sour cream and milk. This makes a rich substitute that’s excellent in pound cakes and chocolate cakes.
- Cultured Yogurt Starter – If you plan ahead, you can culture milk with a yogurt starter or active yogurt to make true fermented buttermilk (tangy and probiotic).
What’s the Difference Between Buttermilk and Its Substitutes?
| Method | Time | Taste/Texture | Best Use | Shelf Life |
|---|---|---|---|---|
| Vinegar/Lemon + Milk | 5 minutes | Tangy, thin | Cakes, biscuits, pancakes | 1 week |
| Yogurt + Milk | 5 minutes | Creamier, slightly tangy | Muffins, quick breads | 1 week |
| Sour Cream + Milk | 5 minutes | Rich, creamy | Chocolate cakes, pound cakes | 1 week |
| Cultured (yogurt starter) | 4–8 hours | Tangy, authentic, probiotic | Traditional breads, drinks | 2–3 weeks |
Why Buttermilk Is Good for You
- Digestive support – cultured buttermilk is probiotic.
- Lower in fat – creamy taste without heavy cream.
- Baking magic – acidity tenderizes gluten for soft, fluffy cakes.
- Versatile – from cooling summer drinks to marinating chicken.
What can you do with buttermilk?
- Make pancakes or waffles – Fluffiest ever
- Buttermilk crispy fried chicken recipe makes them tender, crispy and juicy.
- Try it in salad dressings instead of yogurt or mayonnaise.
- Add it to your soup instead of milk before you blend the soup.
- Use buttermilk instead of milk in bread recipe.
- Buttermilk makes the flakiest biscuits and scones.
- Of course, you can make a buttermilk pie or tart too! Taste delicious.
Frequently asked questions
Milk + vinegar (or lemon juice) is the most reliable quick fix. Yogurt thinned with milk is the next best option.
Quick substitutes last up to 1 week refrigerated. Cultured buttermilk lasts 2–3 weeks in the fridge.
The bitterness, if present, is usually very slight and can be taken care of with a pinch of salt. The fermented milk or cultured buttermilk is sour and this tangy flavor is caused by the lactic acid created during the fermentation process.
After you add lemon juice or vinegar the milk will curdle slightly. The longer you let it sit the thicker it gets. So leave it longer.
Yes. Use soy or almond milk and add 1 tablespoon vinegar or lemon juice per cup. It won’t culture, but it will give the acidity needed for baking.
Yes. Thin plain yogurt with a little milk or water until it’s pourable, then use it as a substitute in baking.
Well, the BM substitute aims to give the milk that tang and texture but it still lacks the active bio culture which is created through the natural process over a few hours. The cultured BM has a natural bio culture. So while the substitute is perfect for cooking and baking when it comes to health benefits I highly recommend cultured buttermilk.
How to Make Buttermilk
Buttermilk is a common ingredient in baking and cooking. Most people don't know they can make their own at home easily. These simple and easy methods will enable you to make both buttermilk substitutes as well as cultured buttermilk from scratch.
Video
Ingredients
- 240 ml (1 cup) Whole milk
- 1 tbsp (1 tsp) Lemon juice or vinegar. You can use 1 tsp for less sour and let it sit for 10 mins
Method
- Add vinegar or lemon juice to a measuring cup. Fill with milk until it reaches 1 cup. Stir. Let it sit for 5 minutes until curdled. Use as directed in the recipe.240 ml Whole milk , 1 tbsp Lemon juice or vinegar.
Notes
More Buttermilk Substitute Options:
- 1 cup buttermilk = 1 Tbsp white vinegar + enough milk to make 1 cup
- 1 cup buttermilk = 1 Tbsp lemon juice + enough milk to make 1 cup
- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1¾ tsp cream of tartar + 1 cup milk
Dairy-Free / Vegan Option:
- Use 1 cup soy or coconut milk + 1 Tbsp vinegar or lemon juice. Stir and let sit 5 minutes before using.
Freezing Tip:
- Buttermilk can be frozen for up to 3 months. Pour into ice cube trays for easy, small portions.
Equipment you will need
Nutrition
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Unfortunately it was a fail. It came out very dense and the flavor was not very good.
Carla, it is just milk and lemon juice. Not sure I understand how you failed to combine the two.
This recipe to make your own buttermilk is not step by step instructions with no measurements of ingredients. How should you know the correct amoynts if milk and lemon juice or vinegar to use?
Barbara – all recipes are with full measurements and clear instructions in the recipe card below. I put the step by step instructions with pictures above because pictures make it difficult to print the recipe card. Hope that makes sense.