How to Make Buttermilk Substitute Recipe

Ever found yourself mid-recipe only to realize you’re out of buttermilk? This quick and easy substitute saves the day in just 5 minutes, using ingredients you likely already have.

The result is a tangy, creamy liquid that mimics the rich texture and flavor of traditional buttermilk perfectly. Whether you’re baking fluffy pancakes or tender biscuits, this swap ensures your dishes stay moist and flavorful without a trip to the store.

With its velvety consistency and subtle tang, this homemade version blends seamlessly into batters and doughs, enhancing both texture and taste.

It’s a game-changer for busy bakers who want to keep their recipes on track without compromising quality. Plus, it’s so simple, you’ll wonder why you ever worried about running out of buttermilk in the first place!

What You’ll Need

• 2 tablespoons freshly squeezed lemon juice or white vinegar (use lemon juice for a slightly tangier flavor)
• 1 cup (8 fl oz / 240 ml) milk (whole milk works best, but any type will do)

Simple Steps to Make Buttermilk Substitute

1. Measure the milk into a jug or mixing bowl.
2. Add the lemon juice or vinegar to the milk and stir gently to combine.
3. Let the mixture sit at room temperature for 30 minutes. You’ll notice the milk begin to curdle and thicken slightly, which means it’s ready.
4. Use immediately in your recipe as a buttermilk substitute. If not using right away, store it in the fridge for up to 3 days.

Why This Buttermilk Substitute Works

This simple swap uses lemon juice or vinegar to acidify the milk, mimicking the tangy flavor and thick texture of buttermilk. It’s perfect for baking recipes like pancakes, muffins, or cakes where buttermilk is called for. Plus, it’s ready in just 30 minutes!

Storage Tips for Your Homemade Buttermilk

If you don’t use your buttermilk substitute right away, store it in an airtight container in the fridge for up to 3 days. Give it a quick stir before using, as it may separate slightly over time.

Recipe Variations to Try

Experiment with different types of milk! Whole milk works best for a richer texture, but you can also use 2%, skim, or even plant-based options like almond or oat milk. Just keep in mind the consistency may vary slightly.

Time-Saving Tips for Busy Bakers

If you’re in a hurry, you can use your buttermilk substitute after just 10 minutes of resting. While it won’t be as thick, it will still add the acidity your recipe needs to work its magic.

Common Questions Answered

Wondering if you can use bottled lemon juice? Absolutely! Just make sure it’s pure lemon juice without added flavors. And yes, white vinegar works just as well as lemon juice—it’s all about personal preference!