Ever found yourself halfway through baking only to realize you forgot the buttermilk? Don’t worry, you can easily make buttermilk from milk in just a few minutes using ingredients you already have. I first started doing this trick when I ran out while making Muffins, and it worked like a charm. This quick kitchen fix has saved so many batches of my favorite bakes, from Matilda's Chocolate Cake to Buttermilk Pancakes (I honestly couldn't make pancakes without it!).
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Making buttermilk at home is not just about saving a trip to the store. Buttermilk is one of those sneaky ingredients that does big things in baking; it adds a subtle tang and helps keep your cakes and muffins extra tender. The acidity reacts with baking soda or baking powder, giving your baked goods a light, fluffy texture. You’ll find it in some of my most loved recipes like Red Velvet Cupcakes, Banana Sheet Cake, and Gingerbread Cupcakes. This method is simple, budget-friendly, and perfect when you need buttermilk in a pinch.
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Why You'll Love This Recipe
- Quick fix with just 2 basic ingredients
- Works in any recipe that calls for buttermilk
- Easily adjustable for different quantities
- Can be made dairy-free with plant-based milk
Recipe Ingredients
- Milk of choice – Cow’s milk works great, but unsweetened oat or almond milk can be used for a dairy-free option.
- Vinegar or lemon juice – These acids curdle the milk and give it the tangy flavour that defines buttermilk.
How to Make Buttermilk
- Step 1: Pour your lemon juice or vinegar into a small measuring jug.
- Step 2: Add the the milk up to the 1 cup line.
- Step 3: Give it a gentle stir, then let it sit at room temperature for 5–10 minutes.
- Step 4: You’ll see slight curdling -your buttermilk is ready to use.
Hint: Don’t stir too much -just enough to combine. Overmixing can prevent the milk from curdling.
this trick saved my banana cake
I never plan ahead, so this trick was a lifesaver!Substitutions
Substitutions & Variations
- Use lemon juice instead of vinegar for a slightly brighter flavour.
- Try with oat milk, almond milk, or soy for dairy-free buttermilk.
- Need just a little? Here’s how to make ¾ cup buttermilk: Use ¾ cup milk but replace 2¼ teaspoon with vinegar.
- For a creamier result, use whole milk or add a spoonful of plain yogurt.
Equipment
You’ll only need a small measuring jug and a spoon. That’s it!
Storage
- Room temp: use straight away
- Fridge: store in airtight jar up to 3–4 days
- Freezer: freeze in cup measurements or ice cube trays for up to 3 months, sealed in an airtight container
Top Tip
Make your own buttermilk while your oven preheats. That way it’s ready exactly when you need it.
FAQ
Yes! Cow’s milk, almond, oat, or soy all work. Just make sure they’re unsweetened.
The acid reacts with baking soda, giving cakes a tender crumb and better rise.
Absolutely! Just portion it out and freeze up to 3 months. It’s best used in baking after thawing.
Store-bought cultured buttermilk is fermented and more consistent. Homemade is quick and great for baking.
Favourite Bakes
These are my favorite recipes that use buttermilk:
How to Make Buttermilk
Equipment
Ingredients
- 1 tablespoon White Vinegar sub with lemon juice, if preferred
- 230 ml Milk of choice
Instructions
- Pour the lemon juice or vinegar into a small measuring jug.
- Now fill with milk, up to the 1 cup mark.
- Give the mixture a gentle stir, then let it sit for 5 to 10 minutes before using.
- Use straight away, or store in the fridge for up to 4 days (can also be frozen).
Nutrition
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Sandra says
This was so easy to make!