How to Make Buttermilk

By Lauren Allen on March 27, 2019, Updated August 25, 2020

Jump to Recipe Print RecipeAn easy Buttermilk Substitute recipe and a guide for How to Make Buttermilk including dairy free and vegan buttermilk. We’ve all been in the middle of making a recipe when we realized we didn’t have buttermilk on hand! Luckily, making your own buttermilk is so easy and only requires two simple ingredients.  If your looking for ways to use your buttermilk (or buttermilk substitute), try these perfect buttermilk pancakes, biscuits, or my favorite Hershey’s “perfectly chocolate” Chocolate Cake. Buttermilk Substitute Tell me I am not the only person who seems to constantly forget to add buttermilk to my shopping list.  It’s one of those ingredients that seems to go bad in my fridge when I do buy it and is never around in the moments I need it!  It’s almost embarrassing how often I have to use this buttermilk substitute recipe.  You’ll likely have this easy recipe memorized after just one use. What can I use if I don’t have buttermilk? There are a few popular methods for substituting buttermilk.  Pick which one is best for you, based on what you have on hand: 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup 1 cup buttermilk = 1 cup plain yogurt 1 cup buttermilk = 1 and 3/4 teaspoon cream of tarter + 1 cup of milk How to substitute Buttermilk The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk.  Then gently stir the mixture and let it sit for about 5 minutes. If you don’t have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.  Use them in the same way described above. Dairy free buttermilk substitution: If you have a dairy allergy you can also use this buttermilk substitute recipe with a small adaptation.  Instead of using 1 cup of milk, use coconut milk! So add vinegar or lemon juice to a 1 cup measurer and then fill the rest of the measuring cup with coconut milk. Voila!  I dairy-free buttermilk substitute. Vegan buttermilk substitution: If you are vegan, you can use the dairy-free substitute described above or you can also use soy milk!  To use soy-milk as a vegan buttermilk substitute, simple add 1 tablespoon of vinegar (or lemon juice) to a 1 cup measurer and fill the rest of the cup with soy milk.  Allow it to sit for about 5 minutes before using. Can you freeze buttermilk? Yes!  Buttermilk freezes well.  Just be sure to store it in a sealed container and it will last in the freezer for up to 3 months.  You can also freeze buttermilk by using and ice cube tray and freezing it in 1 tablespoon portions!  This makes it really convenient when you need to use just a small amount. More buttermilk recipes: Hershey’s “perfectly chocolate” Chocolate Cake  Peach Crumb Cake Banana Bran Muffins Buttermilk Pancakes Biscuits You can also FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM  and PINTEREST  for more great recipes! Buttermilk Substitute An easy Buttermilk Substitute recipe and a guide for How to Make Buttermilk including dairy free and vegan buttermilk. 4.99 from 69 votes Print Pin Rate Add to My Meal Plan Go to Meal Plan Course: Beverage Cuisine: American Prep Time: 3 minutes Total Time: 3 minutes Servings: 1 cup Calories: 151 kcal Author: Lauren Allen Cook ModePrevent your screen from going dark Ingredients▢ 1 Tablespoon white vinegar (or lemon juice) ▢ 1 cup milk (scant cup) InstructionsPour the tablespoon of vinegar into a 1 cup measurer.   Fill the rest of the 1 cup measurer with milk.  Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste. NotesYou can also use cream of tartar and milk as a buttermilk substitute, or substitute plain yogurt for buttermilk. Read more in the post above. NutritionCalories: 151 kcal | Carbohydrates: 11 g | Protein: 7 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 24 mg | Sodium: 105 mg | Potassium: 322 mg | Sugar: 12 g | Vitamin A: 395 IU | Calcium: 276 mg Did you make this recipe? Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch! Have you tried this recipe?! RATE and COMMENT below! I would love to hear your experience. Pin Share Tweet Email Snacks/Misc. 97 Comments « Artisan No Knead Bread No-Bake Cheesecake » Comments A says March 3, 2021 at 6:30 pm Straight to the point. Well done and Thanks! Reply « Older Comments Leave a Reply Cancel replyYour email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment Name * Email * Welcome! I’m Lauren, a mom of four and lover of good food. 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