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A glass jar filled with creamy buttermilk.

How To Make Buttermilk

Learn how to make buttermilk in seconds using just basic 2 ingredients!
5 from 1 vote
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Course: basics
Cuisine: western
Prep Time: 1 minute
Resting Time: 5 minutes
Total Time: 6 minutes
Servings: 1 serve
Calories: 150kcal
Author: Lucy - Bake Play Smile
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