Great news! Making your own buttermilk is easy and requires just a few simple ingredients. In this post I’ll show you how to whip up a reliable buttermilk substitute three different ways: first with milk and lemon juice, then a super-quick yogurt version and last, a coconut milk plant-based/vegan option.
Have you ever gone to make a batch of pancakes on the weekend and then realized you didn’t have buttermilk? Not to worry–I’ve got you covered. There’s no need to make a special trip to the store. Buttermilk is so easy to make and you likely already have the ingredients on hand.
First, lets demystify buttermilk! What even is it exactly? Back in the day, buttermilk was a byproduct of making butter. When cream was churned into butter it left behind a thin, watery liquid whey. The whey was left out to ferment and thicken and then used for baking.
Today, the buttermilk you and I buy in the store is made by adding lactic acid bacteria to milk. The milk ferments and thickens which gives it a pleasantly tart and tangy flavor…much like sour cream. It can be used for all kinds of sweet and savory recipes.
There are a few different ways to substitute buttermilk in a recipe and they all work really well! I’ve outlined three of my favorite methods below.
Ingredients You’ll Need
The ingredients you’ll need will depend on which method you decide to use. See more details the recipe card.
3 Ways to Make Buttermilk:
1. Milk Method
To make buttermilk out of regular milk simply whisk together 1 cup of milk (whole, low-fat or non fat are all fine) with 2 tsp lemon juice or vinegar. Let the mixture sit out at room temperature for 30 minutes before using.
2. Yogurt/Sour Cream Method
This method is ready in an instant! To make buttermilk with yogurt (sour cream or creme fraiche work too), whisk together 1 cup of plain yogurt with ½ cup milk. You can use whole, low-fat or skim milk. Note: If you’re using Greek yogurt, which is thicker than regular yogurt, you’ll need to add a bit more milk until you get it to the right consistency. It should be creamy but pourable.
3. Plant Based or Vegan Method
To make a plant-based buttermilk, whisk together 1 cup plant-based milk (I like coconut milk best) with 2 tsp lemon juice or vinegar. Let the mixture sit out at room temperature for 30 minutes before using. Alternatively, you can use 1 cup plain plant-based yogurt and whisk that together with ½ cup plant based milk.
FAQs and Expert Tips
Back in the day, buttermilk was a byproduct of making butter. When cream was churned into butter it left behind a thin, watery liquid whey. The whey was left out to ferment and thicken and then used for baking.
Today, the buttermilk you and I buy in the store is made by adding lactic acid bacteria to milk. The milk ferments and thickens which gives it a pleasantly tart and tangy flavor…much like sour cream. It can be used for all kinds of sweet and savory recipes.
Yes! Buttermilk substitutes work just as well as real buttermilk
Yes! Buttermilk will last up to three months in the freezer.
More Recipes You’ll Love:
Now that you’ve whipped up a batch of buttermilk test it out on one of these delicious buttermilk recipes:
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Three Ways to Make Buttermilk
Ingredients
Milk Method
- 1 c milk whole, low-fat or skim
- 2 tsp lemon juice or vinegar
Yogurt/Sour Cream Method
- 1 c plain yogurt, sour cream or creme fraiche
- ½ c milk
Plant-Based Method
- 1 c coconut milk
- 2 tsp lemon juice or vinegar
Instructions
Milk Method
- Whisk together the milk and lemon juice. Let stand at room temperature for 30 minutes before using. Store leftovers in the refridgerator.
Yogurt/Sour Cream Method
- Whisk together the yogurt and milk. Use or store right away.
Plant-Based Method
- Whisk together the coconut milk and lemon juice. Let stand at room temperature for 30 minutes before using. Store leftovers in the refridgerator.
Notes
- Leftover buttermilk can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Romi
Well actually, no, the buttermilk *I* buy is not the same one you buy. In my case it’s the one of “back in the day” in America.😂 In Europe we don’t have the “American” buttermilk but the real original one (which is super watery and clear), so I was looking for a substitute for American baking recipes and I found your blog. I’m so glad that it’s so easy to make a substitute!! I’ll try the greek yogurt one😊. Thank you so much!!❤️