How to Make Buttermilk

Hello Bakers!

Am I the only person who constantly forget to add buttermilk to my shopping list? If you are anything like me I have a solution for you!

Store-bought buttermilk is typically made from milk with added lactic bacteria, which produce lactic acid.

Today, we’re are making acidified buttermilk, or milk with added acid (vinegar or lemon juice) so it acts as buttermilk. This is the perfect substitute for your baking projects when you don’t have buttermilk on hand. I love use this trick because it saves me from buying buttermilk. This procedure is also convenient if you are on a dairy-free or vegan diet, because you can make buttermilk with any type of milk.

How to make Buttermilk
Basic ratio: 1 tablespoon vinegar (or lemon juice + enough milk to measure 1 cup = 1 cup buttermilk

To make buttermilk, simply measure the 1 tablespoon of vinegar or lemon juice into a liquid measuring cup. Fill the cup with milk up to the 1-cup line. Stir to combine, and let the mixture rest for at least 5 to 10 minutes before using. The final texture should appear somewhat separated at the top, with some light curdling.

Vinegar options: plain distilled vinegar, apple cider vinegar, rice vinegar
Milk options: ANY MILK will do! Can you believe it?

Super easy right?