How to Make Buttermilk Substitute

To make a buttermilk substitute, measure 1 cup of milk into a container and add 2 tablespoons of freshly squeezed lemon juice or white vinegar. Stir the mixture and let it sit at room temperature for about 30 minutes. During this time, the milk will begin to curdle, thickening slightly and becoming acidic, mimicking true buttermilk's properties.

This substitute can then be used in any recipe that requires buttermilk, contributing similar acidity to activate leavening agents or tenderize baked goods. This simple combination provides a convenient alternative when buttermilk is not available.

The resulting mixture can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month. It is advised to freeze in small portions and allow for expansion during freezing. Other cultured dairy products like sour cream or yogurt may be used in place of buttermilk by adjusting quantity and consistency as needed.

For smaller amounts of buttermilk, the substitute ratio can be scaled down proportionally, maintaining about 1.5 tablespoons of acid per cup of milk.