How to Make Homemade Buttermilk: Easy Tips and Recipes

We’ve all been there: that moment mid-recipe when you realize you’re missing buttermilk. Next time it happens, you don’t have to worry—Betty’s got your back! Buttermilk is a game changer in both cooking and baking, elevating everything from fried chicken to pancakes. Whether you're making a sweet or savory dish, buttermilk adds a creamy tang and helps with texture. And the best part? You can skip the last minute dash to the store and make your own at home in no time.

This article is your guide to all things buttermilk. You’ll learn what it is, how to make it at home, and even how to substitute it if you don't have it on hand. Plus, we’ve got a list of mouth-watering recipes that will show you just how versatile buttermilk can be. And with Betty in your corner, you can feel confident whipping up your own batch—even if it’s your first time.

Buttermilk, in its traditional form, is what’s left behind after butter is churned from cream. It’s a slightly tangy, liquid byproduct that’s been used for centuries in cooking and baking. But the modern version you’ll find on supermarket shelves is a bit different than the traditional type. Today’s buttermilk is typically cultured, meaning it’s made by adding live bacteria to milk to thicken it and give it that signature tang and slight tartness that makes it so special in recipes.

Known for its ability to enhance both sweet and savory dishes, buttermilk is a superstar ingredient. Its acidity adds moisture and tenderness to baked goods, making your pancakes, cakes, and biscuits fluffier. Savory dishes like fried chicken, dressings, and sauces also benefit from its creamy texture and flavor boost. You’ll see how it shines in some of the recipes we’ve got lined up for you below!

So, why go through the trouble of making your own buttermilk? Well, it’s easier than you think, and the benefits are so worth it!

Freshness

When you whip up homemade buttermilk, you know it’s fresh. Store-bought versions may have been sitting on the shelf for a while, losing some of their flavor. By making your own, you’re getting peak freshness, which can  result in better tasting dishes.

Customization

Making your own buttermilk gives you the ability to control its acidity and thickness. This flexibility means you can tweak your buttermilk to match whatever dish you’re making—whether you’re going for a lighter touch in frosting or a thicker, more robust buttermilk for biscuits. Want a bit more tang in your pancakes? Just add a little extra lemon juice or vinegar to your milk.

Convenience

Let’s face it, not everyone keeps buttermilk on hand. But with just two ingredients—milk and lemon juice or vinegar—you can make your own in minutes. This means no more last-minute grocery store runs. It’s the perfect quick fix when you’re in a pinch.

Cost Effective

If you only need a small amount of buttermilk for a recipe, buying a whole carton might feel wasteful. Making just the amount you need at home can be more economical, reducing waste and saving you a little extra cash.

Enhanced Flavor and Texture vs. Regular Milk

Buttermilk adds a unique tangy flavor, light and airy texture, and a subtle depth of flavor that makes both sweet and savory baked goods taste and feel extra special. Its natural acidity also helps break down gluten and works with leavening agents (like baking soda) to create lighter, fluffier cakes and breads. Regular milk just doesn’t provide that same boost, which can leave you with denser, less flavorful dishes.

Ready to make your own buttermilk? It’s super simple and only requires a couple of ingredients.

Ingredients Needed

• 1 cup of whole milk (you can use other dairy milks such as 2%, skim, or even lactose-free milk if you prefer)
• 1 tablespoon of lemon juice or white vinegar

Steps

1. Pour 1 tablespoon of lemon juice or vinegar into a liquid measuring cup.
2. Add 1 cup of milk. Stir gently to combine.
3. Let the mixture sit at room temperature for about 5-10 minutes. You’ll notice the milk thickening and curdling slightly—don’t worry, that’s exactly what you want!
4. Once it’s thickened up a bit, your buttermilk is ready to use!

Tips for Success

• Make sure your milk is fresh for the best results.
• Don’t let the milk get too warm while it sits; room temperature is ideal. Buttermilk can sit at room temperature for up to 1 hour.
• If you’re making a larger batch, just keep the ratio of 1 tablespoon of lemon juice or vinegar to 1 cup of milk.

Need some tools to make the process even easier? A good liquid measuring cup and measuring spoons are key! These simple items will help you get the proportions right every time.

No milk in the fridge? No problem! While the simple milk + lemon juice or vinegar method above is a super simple sub, there are plenty of other milk-free options that work just as well. Also, did you know that Buttermilk itself is a good substitute? If you’re ever in need, it makes an excellent baking powder substitute!

Buttermilk Powder

Did you know there’s a shelf-stable version of buttermilk? Buttermilk powder is a handy option to keep in the pantry. Just mix it with water according to the package instructions, and you’ve got yourself some buttermilk on demand.

Sour Cream or Yogurt + Water

Sour cream or yogurt mixed with water can also mimic buttermilk. Use equal parts of sour cream or yogurt and water, mix until smooth, and you’ve got a tangy, thick substitute.

Vegan Alternatives

For a vegan option, use a vegan sour cream with water to replicate buttermilk’s texture and tang. Non-dairy milks, like almond or coconut, may not work as well because they lack the acidity that gives buttermilk that special tang and depth of flavor, but they can work in a pinch.

Now that you know how to make buttermilk, it’s time to put it to use! Buttermilk is a key ingredient in a wide variety of both savory and sweet dishes.

So many savory dishes just wouldn’t be the same without this superstar ingredient. Buttermilk tenderizes fried chicken, creating a juicy, flavorful bite with a perfectly crisp crust. Buttermilk biscuits are a Southern classic—with the acidity of buttermilk helping to create those tender, flaky layers. Creamy, tangy ranch dressing owes its delicious flavor to buttermilk. And when it comes to coleslaw, buttermilk adds a rich creaminess that balances out the crunch and sweetness of the vegetables.

On the sweeter side, buttermilk pancakes are famous for being light and fluffy, thanks to the acidity of the buttermilk interacting with baking soda. Similar to pancakes, buttermilk waffles have a delightful texture and rich flavor. Buttermilk also makes cakes, like red velvet and chocolate cake, incredibly moist and tender. And you can even add buttermilk to frostings for an extra tang that cuts through the sweetness.

Looking for recipe inspiration? Betty has you covered! Check out these easy recipes for savory meals and sweet treats featuring buttermilk.

Making your own buttermilk is not only quick and easy, but it also enhances the freshness and flavor of your food, all while saving a trip to the store. Whether you’re baking biscuits, frying chicken, flipping pancakes, or whipping up a tangy dressing, homemade buttermilk can elevate your dish in ways regular milk just can’t.

So next time you’re out of buttermilk, don’t sweat it—just make your own! And while you’re at it, dive into some of Betty’s timeless recipes that can be easily made with your homemade buttermilk. These tried-and-true recipes are perfect for showcasing just how amazing buttermilk can be.

Now that you’ve got the know-how, don’t hesitate to experiment with making your own buttermilk and exploring delicious recipes at home. For more kitchen tips, recipes, and support, follow @BettyCrocker on social media and sign up for the Betty Crocker email list. Betty’s here to help make your cooking and baking adventures as smooth and enjoyable as possible!