Three Ways to Make Buttermilk
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.
Servings: 4
Calories: 37kcal
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
- 1/2 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
Storing Leftover Buttermilk:
- Leftover buttermilk can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 37kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 92mg | Sugar: 3g | Vitamin A: 99IU | Calcium: 75mg