Buttermilk is one of those ingredients that can bring your baked goods to the next level. But what happens when a recipe calls for it and you don’t have any in your fridge? Don’t worry, you can create a homemade buttermilk substitute with just two ingredients, in about five minutes.
Learn how to make a buttermilk substitute with milk and either lemon juice or vinegar, how it works, and why to use it.
It wasn’t until recently I really started using buttermilk in my baking. I use it in my 100% fresh milled sandwich bread, chocolate banana muffins, and blueberry scones. In my opinion it takes baked good from good to excellent. As is such, I now always have buttermilk on hand. But that wasn’t always the case, so making a homemade buttermilk substitute in a pinch saved me from a run to the store, or skipping baking the recipe entirely.
What Is Buttermilk?
Traditional buttermilk is a fermented dairy product. Back in the day, when people used to churn their own buttermilk, the liquid left behind after churning was buttermilk.
The buttermilk you buy in the store now, is different than that from the olden days. Today’s buttermilk is made by adding lactic acid producing bacteria to milk. This is done in a controlled environment and produces a thick and tangy buttermilk.
Why Use Buttermilk in Recipes?
Buttermilk helps create tender baked goods with the help of the lactic acid present. That same acid reacts with baking soda, which in turn creates gas bubbles. Those bubbles help create airy and tender baked goods, with amazing rise. The Buttermilk’s acid also can affects the tenderness of your baked goods.
The thick consistency of buttermilk also helps to hydrate baked goods, allowing them to stay moist and fluffy for a longer period of time.
How to Make a DIY Buttermilk Substitute
So how do you make a buttermilk substitute? It is really easy.
Add the acid
Put a tablespoon of vinegar or lemon juice in a liquid measuring cup.
Add the milk
Pour milk into the measuring cup until it reaches the 1 cup line. Whole milk is best, but I always used what we had on hand, which is 2%.
Let it sit
Let it sit for 5 minutes. The mixture will start to curdle (yes curdle), and get a bit lumpy. You want that.
Use it in your recipe
Give it a quick stir and use it in your recipe.
Once again, I do want to note that this is a buttermilk substitute. It is not nearly as thick as the buttermilk you buy in stores, but it will work in your recipes.
Ingredients
Method
- Put a tablespoon of vinegar (or lemon juice) in a liquid measuring cup.
- Fill with milk to the one cup line and stir.
- Wait five minutes, then use as needed.