This quick homemade version is perfect when a recipe calls for buttermilk and you don’t have any on hand. Technically, it is acidified milk rather than traditional cultured buttermilk, but it works very well for baking, pancakes, waffles, marinades, and dressings.
Yield: about 500 ml
Prep time: 2 minutes
Resting time: 10–15 minutes
Total time: about 15 minutes
Ingredients
- 480 ml whole milk
- 20 ml fresh lemon juice or white vinegar
Instructions
- Pour the 480 ml of milk into a clean bowl or measuring jug.
- Add 20 ml lemon juice or white vinegar.
- Stir gently for a few seconds to combine.
- Leave the mixture at room temperature for 10–15 minutes. Do not disturb it during this time.
- The milk should become slightly thicker and may look a little curdled. This is normal—the acid is reacting with the milk proteins.
- Stir gently once more before using.
- Use immediately in your recipe, just as you would use regular buttermilk.
Easy ratio
For 1 liter: use approximately 960 ml milk + 40 ml lemon juice or white vinegar.
For 250 ml: use approximately 240 ml milk + 10 ml lemon juice or white vinegar.
Best Uses
This homemade buttermilk substitute works especially well in pancakes, waffles, cakes, muffins, biscuits, fried chicken marinades, ranch dressing, and coleslaw dressing.
Storage
For the best results, use it fresh. If necessary, keep it in a covered container in the refrigerator for up to 2–3 days and stir before using.
Chef’s Tip 👨🍳
For everyday home cooking and baking, this quick method is an excellent substitute. For recipes where the distinctive flavor, thickness, and consistency of real buttermilk are important, cultured buttermilk is the better choice.
