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Measuring cup of homemade buttermilk
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5 from 1 vote

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. 
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Drinks
Cuisine: American
Keyword: Buttermilk Substitute
Servings: 1 cup
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

  1. Lemon Juice: I always use freshly squeezed, as the lemon juice from a bottle can be too sour. 
  2. 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.
  3. Different Amounts:
    • For a half cup: use 1/2 tablespoon (equivalent to 1 and 1/2 teaspoons) vinegar and 1/2 cup milk
    • For 1/3 cup: use 1 teaspoon vinegar and 1/3 cup milk.
  4. Nutrition: Details provided are an estimate only and based on 1 cup. 

Nutrition

Calories: 152kcal | Carbohydrates: 13g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 105mg | Potassium: 338mg | Fiber: 1g | Sugar: 13g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg