How To Make Buttermilk
Learn how to make buttermilk in seconds using just basic 2 ingredients!
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Servings: 1 serve
Calories: 150kcal
Cost: $1
Equipment
- Jar or bowl
Ingredients
- 1 cup milk full cream is preferable
- 1 tbs lemon juice OR white vinegar
Instructions
- Pour the milk into a jar or bowl.
- Stir through 1 tbs of either lemon juice or white vinegar.
- Leave for 5 minutes.Note: the milk will become slightly curdled.
- Use the buttermilk in your favourite recipes!
Notes
RECIPE NOTES & TIPS
- I recommend using full-cream milk for best results, although you can use any type of milk really, even dairy-free milks such as nut milk, soy or vegan milk, if you prefer.
- Use any clear, or almost clear vinegar, such as regular white vinegar, white wine vinegar or apple cider vinegar.
- If you use lemon juice, either freshly squeezed or store bought lemon juice work equally well.
- Allow the buttermilk to sit at room temperature for at least 5 minutes, and up to 10 minutes, for the acidity to form.
- Storage - you can store homemade buttermilk in a sealed glass container in the fridge for up to 14 days.
- Freeze buttermilk in a sealed container for up to 3 months. The texture will be a little grainy when thawed, but it is still perfectly suitable to use in your baking.
Nutrition
Calories: 150kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 381mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 0.01mg
