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How to Make Buttermilk Substitute
Learn how to make Buttermilk at home so you always have it on hand for my Buttermilk Biscuits, Pancake recipes, and even Irish Soda Bread.
Prep Time
5 mins
Servings: 1 cup
Course:
Condiments
Cuisine:
American
Ingredients
- 2 tablespoons freshly squeezed lemon juice or white vinegar
- 1 cup (8 fl oz / 240 ml) milk
Notes
- You can freeze buttermilk in 1-tablespoon or 2-tablespoon portions in ice cube trays. It's easy to defrost and use later when needed.
- If you freeze buttermilk in an airtight bottle or container, make sure they're freezer safe and leave room about 1 inch to the rim to allow the liquid to expand once frozen.
- While substituting sour cream, plain kefir or plain yogurt for buttermilk, use up to 3/4 in one go and adjust it to get the same consistency dough or batter as the recipe you're following.
- If you need a small amount of buttermilk, here's how much to use (roughly):
- (a little more than )1 cup of buttermilk= 6 tsp/ 2 tablespoons lemon juice/vinegar + 1 cup milk
- 1/4 cup buttermilk = 1/2 tablespoon lemon juice/vinegar + 1/4 cup milk1/3 cup buttermilk = 2 teaspoon lemon juice/vinegar + 1/3 cup milk1/2 cup buttermilk = 1 tablespoon lemon juice/vinegar + 1/2 cup milk2/3 cup buttermilk = 4 teaspoons lemon juice/vinegar + 2/3 cup milk3/4 cup buttermilk = 1½ tablespoon lemon juice/vinegar + 3/4 cup milk