How to Make Buttermilk at Home (3 Easy Methods + Tips)

Introduction

Want to know how to make buttermilk at home in minutes? The quickest way is to mix milk with an acid like vinegar or lemon juice. This simple trick curdles the milk slightly, giving you that tangy, creamy flavor perfect for baking, frying, and more.

But here’s the thing—there’s more to buttermilk than just a splash of vinegar. In this guide, I’ll walk you through different ways to make buttermilk, share substitutes you can trust, and give you real-life tips so your recipes come out perfect every time. Ready? Let’s dive in.

What Is Buttermilk?

Buttermilk is slightly acidic milk that adds tenderness and flavor to recipes. Traditionally, it was the liquid left after churning butter, but today most people make a cultured or quick version at home.

I learned the importance of buttermilk the hard way. I once baked pancakes without it and ended up with something that tasted like cardboard. That’s when it clicked: buttermilk is more than a liquid—it’s a secret weapon for soft, fluffy, and flavorful results.

It’s used in baking cakes, biscuits, and pancakes. It also makes fried chicken insanely juicy. The acidity helps tenderize meat and react with baking soda for that perfect rise in baked goods.

How to Make Buttermilk at Home: 3 Easy Methods

Method 1: How to Make Buttermilk with Vinegar or Lemon Juice

The simplest way to make buttermilk is by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for about 10 minutes until it looks slightly curdled. That’s it—you’re done.

I often use this method when I’m baking and suddenly realize the buttermilk carton in my fridge is empty (happens a lot). Lemon juice gives a fresher flavor, while vinegar is more neutral.

Pro tip: Use whole milk if you can. It gives a richer taste and better texture for baking.

Method 2: How to Make Buttermilk from Yogurt or Curd

Mix ¾ cup plain yogurt with ¼ cup water or milk for a smooth buttermilk substitute. If you live in a place where curd is common, this is a perfect option.

I like this method for recipes that need extra creaminess, like muffins or banana bread. The yogurt adds a subtle tang and thickness, which is amazing for batters

Method 3: How to Make Buttermilk from Cream (Cultured Version)

Want real cultured buttermilk like the old days? Combine 1 cup of cream or whole milk with 2 tablespoons of store-bought buttermilk. Let it sit at room temperature for 12–24 hours until it thickens.

This method takes time, but if you bake a lot, keeping a jar of homemade cultured buttermilk in the fridge is a game changer. It stays fresh for up to two weeks and tastes so much better than store-bought.

Other Buttermilk Substitutes You Can Use

What can you use if you don’t have buttermilk? Plenty of things:

• Milk + Vinegar or Lemon Juice (classic quick fix)
• Yogurt or Curd (thinned with water or milk)
• Sour Cream + Water
• Buttermilk Powder (just mix with water as per instructions)
• Kefir (another fermented option that works great)

I’ve tried them all, and honestly, the milk + lemon method is still the easiest for everyday use.

How to Make Buttermilk for Specific Recipes

Here’s where things get fun. Buttermilk isn’t just for pancakes—it’s a star ingredient in lots of dishes.

How to Make Buttermilk for Cake

Use the milk + lemon method for cakes. It keeps the batter light and airy. If your recipe calls for 1 cup buttermilk, just replace it with 1 cup milk plus 1 tablespoon lemon juice. Let it sit, then mix it in like normal.

How to Make Buttermilk for Fried Chicken

For juicy fried chicken, soak the pieces in buttermilk for at least 4 hours (overnight is even better). This tenderizes the meat and adds flavor.

I swear by this trick. The first time I tried buttermilk brining, the chicken was so tender it practically melted in my mouth. Pair it with a crispy coating, and you’re in food heavenHow to Make Buttermilk for Biscuits and Pancakes

For biscuits, use cultured or yogurt-based buttermilk if you want extra tenderness. For pancakes, the quick vinegar method works perfectly. Don’t skip this step—it’s what makes pancakes fluffy instead of flat.

Other Creative Uses

• Buttermilk Ranch Dressing: Mix it with mayo and herbs for a tangy homemade ranch.
• Buttermilk Pie: A southern classic that’s creamy and sweet.
• Buttermilk Frosting: Adds a unique tang to balance out the sweetness.

Frequently Asked Questions

1. How do you make your own buttermilk?
Mix 1 cup of milk with 1 tablespoon vinegar or lemon juice. Stir, wait 10 minutes, and use.

2. What can I use if I don’t have buttermilk?
You can use yogurt mixed with water, sour cream thinned with milk, or even buttermilk powder.

3. Can I make buttermilk from curd?
Yes. Mix ¾ cup curd (or plain yogurt) with ¼ cup water or milk.

4. Can I make buttermilk for fried chicken differently than for baking?
Not really. The same milk + vinegar or cultured buttermilk works for both.

5. How long does homemade buttermilk last?
Quick buttermilk lasts about 2 days in the fridge. Cultured buttermilk can last up to 2 weeks.

6. Can buttermilk be frozen?
Yes, freeze it in portions and thaw when needed. The texture changes slightly, but it works fine for cooking and baking.

Expert Tips for Perfect Buttermilk

• Always let the milk sit for 10 minutes after adding acid. Skipping this step makes it too thin.
• Whole milk works best, but low-fat is okay if that’s all you have.
• If you bake a lot, keep cultured buttermilk in your fridge—it’s a lifesaver.
• When using substitutes, remember that yogurt and sour cream are thicker. Adjust liquids in your recipe slightly.

Final Thoughts

Making buttermilk at home is one of those kitchen hacks that saves you money, time, and a last-minute grocery run. Whether you’re whipping up pancakes, tender fried chicken, or that dreamy buttermilk pie, these methods will have you covered.

Next time you’re about to skip a recipe because you don’t have buttermilk, don’t. You’ve got everything you need already.