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.
Method 1 - lemon juice or vinegar (5 mins)
1cup(240ml)Whole milkAt least 3% or more, room temperature
1teaspoon(1teaspoon)Lemon juice or vinegar.personally, I prefer lemon juice over vinegar
¼cup(60ml)Whole milkAt least 3% or more, room temperature
Method 3 - cultured buttermilk the old-fashion method
½cup(120ml)Active bio yogurtwith live culture
4cups(1liter)Whole milkAt least 3% or more
Method 4 - Cultured buttermilk with yogurt starter
6cups(1.4liters)Whole milkAt least 3% or more
1(1 )sachet yogurt starter
Prevent your screen from going dark
Using lemon juice or vinegar
Add enough milk to a measuring cup to make at least 1 cup of buttermilk. Add the lemon juice or vinegar and give it a good stir. Set aside. Pro tip - Ensure the milk is at room temperature. If it’s cold it will not curdle, and if it’s hot it will split.
After five minutes your buttermilk is ready. It will curdle and thicken more as it sits and that’s normal.Pro tip - This will keep in the fridge in a sealed container for up to a week.
Add milk to a measuring cup or small bowl. Then add the yogurt and combine it with a whisk. Pro tip - Make sure the yogurt has no lumps if necessary add a few tablespoons of milk to the yogurt and use a whisk to combine well before adding it to the remaining milk
Leave to rest for 5 minutes then use in any recipe as buttermilk. Pro tip - This will keep in the fridge in a sealed container for up to a week.
Cultured buttermilk with yogurt
In a saucepan over medium heat, bring the milk to an almost boil. Then, let it cool to room temperature. Pro tip - it is important that the milk is bought back to room temperature otherwise the yogurt culture will not work.
Add the yogurt and use a whisk to ensure it is well combined. Cover with a clean kitchen cloth and leave in a warm, dark place in the kitchen for 4 to 6 hours until thick and sour.Pro tip - Add more milk if the consistency is too thick. This buttermilk will keep for up to 2 weeks in the fridge.
Cultured buttermilk with yogurt starter
Pour room temperature milk (not cold) into a bowl. Add one packet of yogurt starter and combine well with a whisk. Pro tip - one sachet usually works for one-quart milk to make yogurt, buttermilk is a thinner consistency
Let sit for two minutes then stir well once again. Cover with a lid and leave in a warm, dark place for up to 8 hours. Or until the milk is set and tastes sour.Pro tip - Then place it in the fridge for at least 3 hours before you use it because chilled buttermilk tastes better. This buttermilk will keep for up to 3 weeks in the fridge.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you