How to Make Buttermilk Substitute

Name: How to Make Buttermilk Substitute
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 1 Tablespoon lemon juice (fresh or bottled); 1 cant cup* milk

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Prep Time
5 mins
Total Time
5 mins
Servings
1 cup
Calories
100 kcal
Course
Condiments
Cuisine
American

How to Make Buttermilk Substitute

Angela Watkins

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A quick, 2 ingredient buttermilk substitute, made with milk and lemon juice or vinegar. The recipe below the measurements needed to make a full cup of buttermilk, please see the graphic in the post for the ratios to use to scale down for different amounts of buttermilk

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Ingredients

Servings

1 Tablespoon lemon juice (fresh or bottled) may substitute 1 Tablespoon white distilled vinegar
1 cant cup* milk

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Instructions

Pour one Tablespoon of lemon juice (or one tablespoon of vinegar) into a liquid measuring cup.
Add milk until liquid reaches the 1-cup line (at eye level).
Stir. The milk will thicken a little and may appear to be slightly curdled or chunky.
Use buttermilk in your recipe as instructed (note that this recipe yields a cup, please use only the amount called for in your recipe).

Equipments used:

Notes

*A scant cup just means just shy (usually 1-2 Tablespoons) of a full cup. In this instance, we're pouring the lemon juice into the measuring cup first, so, even though we're filling the milk up to the 1-cup line, the amount of actual milk that is used will be just less than a full cup, or a "scant cup".