When you need buttermilk for a favorite recipe, homemade buttermilk is a convenient, easy option that reduces waste. Many folks find that store-bought buttermilk spoils before they can finish it, but making your own ensures you have just the right amount. Here’s how to whip up a fresh, small batch whenever a recipe calls for it!
Is Homemade Buttermilk a Buttermilk Substitute?
Yes, homemade buttermilk is a buttermilk substitute. It’s not the same as cultured buttermilk, which is thicker and has probiotics, but it’s a great alternative for baking and cooking. It won’t have probiotics, but it gives that tangy flavor and acidity you need for baking.
What Buttermilk Does In Recipes
Buttermilk plays a unique role in many recipes, adding flavor and texture. Its tangy taste enhances the flavor of baked goods like pancakes, muffins, and biscuits, while its acidity activates baking soda, resulting in a light, fluffy texture. In marinades and batters, the acidic nature helps tenderize meats, creating a juicy and flavorful result. Whether whipping breakfast favorites or crafting the perfect fried chicken, buttermilk is indispensable in bringing out the best in your dishes.
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How to Make Homemade Buttermilk
- Pour one-half cup of whole milk into a glass measuring cup. This is my favorite one-cup measuring cup.
- Whole milk works best because its fat content contributes to the right texture. This quantity is a standard amount used in many recipes calling for buttermilk.
- You can easily adjust the recipe to make the amount of buttermilk you need.
- Add the Apple Cider Vinegar
- We only use Fairchild’s Organic Raw ACV because it is the only brand we have found that has 25% acidity, which is quite potent compared to the 5% acidity of other brands. (If you can’t find Fairchild’s, it is ok to use AVC brands like this one.)
- For the 25% version, add a teaspoon and a half (1 1/2 tsp) to your milk. The bottle cap is roughly a teaspoon, so I always use it to measure my ACV.
- If you’re using the more common 5% acidity variety, use 2-3 teaspoons instead.
- Stir and Wait 5 minutes
- You might notice the liquid thickening slightly right away but let it sit for five minutes to allow the acidity to fully interact with the milk proteins, creating the perfect buttermilk substitute.
- After those five minutes, your buttermilk substitute should have thickened and developed that distinctive tangy flavor. You can use it in any recipe calling for buttermilk.
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Fast and Easy Homemade Buttermilk
Ingredients
- ½ cup whole milk
- 1 ½ tsp apple cider vinegar OR 2-3 tsp of 5% acidity acv
Instructions
- Pour one-half cup of whole milk into a glass measuring cup. Whole milk works best because its fat content contributes to the right texture. This quantity is a standard amount used in many recipes calling for buttermilk.You can easily adjust the recipe to make the amount of buttermilk you need.
- Add the Apple Cider VinegarWe only use Fairchild’s Organic Raw ACV because it is the only brand we have found that has 25% acidity, which is quite potent compared to other brands’ usual 5% acidity.For the 25% version, add a teaspoon and a half (1 1/2 tsp) to your milk.If you’re using the more common 5% acidity variety, use 2-3 teaspoons instead.
- Stir and Wait 5 minutesYou might notice the liquid thickening slightly right away but let it sit for five minutes to allow the acidity to fully interact with the milk proteins, creating the perfect buttermilk substitute.
- After those five minutes, your buttermilk substitute should have thickened and developed that distinctive tangy flavor. You can use it in any recipe calling for buttermilk.
Notes
Alternatives To Apple Cider Vinegar For Making Homemade Buttermilk
If you don’t have apple cider vinegar, here are other options for making homemade buttermilk: Lemon Juice: Mix 1 tablespoon of lemon juice per cup of milk. Stir, then let it sit for 5-10 minutes to thicken. White Vinegar: Add 1 tablespoon of white vinegar to 1 cup of milk. Stir and let it rest for 5-10 minutes until it curdles. Cream of Tartar: Use 1 ¾ teaspoons of cream of tartar for each cup of milk. Stir well and allow to sit for a few minutes.Nutrition
Alternatives to Apple Cider Vinegar for Making Homemade Buttermilk
If you don’t have apple cider vinegar, here are other options for making homemade buttermilk:
- Lemon Juice:
- Mix 1 tablespoon of lemon juice per cup of milk.
- Stir, then let it sit for 5-10 minutes to thicken.
- White Vinegar:
- Add 1 tablespoon of white vinegar to 1 cup of milk.
- Stir and let it rest for 5-10 minutes until it curdles.
- Cream of Tartar:
- Use 1 ¾ teaspoons of cream of tartar for each cup of milk.
- Stir well and allow to sit for a few minutes.
Wrap UP
Making homemade buttermilk saves you from an extra trip to the store and ensures that you have just the right amount. This method can be a lifesaver when you’re in the middle of cooking and realize you’re out of this essential ingredient. Plus, it gives you control over the acidity, allowing you to adjust it according to your personal taste or recipe requirements. So next time you need buttermilk, skip the store-bought version and make it yourself in just five minutes.
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