How To Make Buttermilk

Learn how to make buttermilk for your pancakes, cakes, and so much more! This easy substitution will save you a trip to the grocery store and ensure that you have the most delicious results.

Course Breakfast, Dessert, Drinks

Cuisine American

Keyword Buttermilk Substitute

Prep Time 5

Total Time 5

Servings cup

Calories 152kcal

Author Fiona Dowling

Equipment

liquid measuring cup

Ingredients

1 tablespoon lemon juice (15 ml) or white vinegar or distilled vinegar
1 cup milk (240 ml) I typically use 1% or 2%

Instructions

Add the lemon juice (or vinegar) to a liquid measuring cup.
Pour the milk to the 1 cup line.
Whisk together.
Let the milk sit for 5 minutes before using in your recipe.

Notes

Lemon Juice: I always use freshly squeezed, as the lemon juice from a bottle can be too sour.
Milk: I typically use 1% or 2% (AKA low fat milk as opposed to full-cream milk/ whole milk). Lactose-free milk works too. I've had readers tell me that they've used dairy-free milks with good success.
Different Amounts:
- For a half cup: use ½ tablespoon (equivalent to 1 and ½ teaspoons) vinegar and ½ cup milk
- For ⅓ cup: use 1 teaspoon vinegar and ⅓ cup milk.
Nutrition: Details provided are an estimate only and based on 1 cup.

Nutrition