How to Make Buttermilk
Make buttermilk for your baked goods with this 5-minute recipe. Combine your milk of choice and vinegar or lemon juice (quantities provided).
Updated by Kathryne Taylor on August 15, 2025
Let’s talk about buttermilk for a minute. Buttermilk in baked goods yields wonderfully fluffy, light and tangy results. You’ve seen me use buttermilk in recipes for muffins, pancakes, waffles and this simple, fruity cake.
So, what is buttermilk? Traditionally, buttermilk was the fermented liquid leftover after churning cream into butter. These days, store-bought buttermilk is typically made from milk with added lactic bacteria, which produce lactic acid.
Contrary to what its name and thickened texture suggest, buttermilk is not buttery and is relatively low in fat. Store-bought options are usually about on par with whole milk, though reduced-fat options exist.
Why do we use buttermilk instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps counteract baking soda, which is basic. Baking soda on its own is quite bitter—it needs both acidity and liquid to taste and function properly.
Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds cup buttermilk in place of one cup sour cream or yogurt.
Homemade Buttermilk Substitute
Today, we’re talking about acidified buttermilk, which is essentially a homemade buttermilk substitute made of milk with added acid (vinegar or lemon juice). This is the perfect substitute for your baking projects when you don’t have buttermilk on hand.
I love this trick because it saves me from buying buttermilk, since I never seem to use up a whole bottle! This method is also convenient if you follow a dairy-free or vegan diet, because you can make buttermilk with any type of milk.
How to Make Buttermilk
Basic buttermilk ratio
1 tablespoon vinegar or lemon juice + 1 cup milk of choice = 1 cup buttermilk
To make buttermilk, simply measure the vinegar or lemon juice into a liquid measuring cup. Pour in milk up to the 1-cup line (so yes, you’ll be using just a tiny bit less than 1 full cup of milk). Stir to combine, and let the mixture rest for at least 5 to 10 minutes before using.
The final consistency should appear somewhat separated at the top with some light curdling. Even if you don’t see a significant change in appearance, the acidity is present, so your buttermilk should work as designed.
Following this ratio, you can make exactly as much buttermilk as you need. Keep in mind that one tablespoon is the equivalent of three teaspoons. Here are some alternate yields for your convenience.
- 1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice
- 1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice
- 1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice
- 2/3 cup buttermilk: 2 teaspoons vinegar or lemon juice + 2/3 cup milk of choice
- 3/4 cup buttermilk: scant 2 1/2 teaspoons vinegar or lemon juice + 3/4 cup milk of choice
Watch How to Make Buttermilk
Recipes Using Buttermilk
- Blueberry Bran Muffins
- Buckwheat Pancakes
- Healthy Zucchini Muffins
- Simple Blueberry Cake
- Whole Wheat Pancakes
More Convenient Baking Components
How to Make Buttermilk
Make buttermilk for your baked goods with this 5-minute recipe. Simply combine your milk of choice and vinegar or lemon juice. You can easily make this buttermilk vegan/dairy free/nut free depending on your choice of milk. Recipe as written yields 1 cup buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.
Ingredients
- 1 tablespoon vinegar* or lemon juice
- 1 cup milk of choice**
Instructions
- Measure the vinegar or lemon juice into a liquid measuring cup.
- Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. You will see some light separation in the milk (curdling). Use as instructed.
Notes
*Vinegar options: Choose from a clear or almost clear vinegar, such as plain distilled white vinegar, apple cider vinegar, rice vinegar or Champagne vinegar. They are all similar enough in acidity levels to work well, and I can’t discern a difference in the final flavor of the baked good depending on which is used.
**Milk options: Choose from cow’s milk, nut milk like almond milk, coconut milk, soy milk, oat milk—any neutral-flavored milk will do!
Make it dairy free/vegan: Choose your favorite non-dairy/vegan milk.
Make it nut free: Be sure to use a milk that is nut free.
Make it soy free: Be sure to use a milk that is soy free.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made these amazing banana muffins. So moist and the crumble on top just finishes it off! My husband says that they are his top pick. These will be my go to from now on. DELICIOUS AND EASY TO MAKE
Thank you for sharing, Kerry! I appreciate your review.
Hallo
How many milliliter or grams one cup is?
Thanks
Simonetta
1 cup is slightly less than 250 ml (236.5 to be exact).
How long will the buttermilk recipe keep before it begins to break down ? Does it taste better sitting so long before using in a recipe?
Hi Jenny, I haven’t tested storing it long term. I just make the amount I need for the recipe I plan on using it in.
How long can this be stored in the fridge?? I just made a batch of cornbread, yummmm. No comment about storage though. Thanks
I don’t have a storage suggestion as I haven’t tried it. Sorry!
Great recipe. Do you strain out the curdles at the top before using?
No need to strain.
I have followed your receipe and it turned out really goo. I used Apple cider vinegar for buttermilk and first time home made.
Thank you so much
You’re welcome, Win!
Currently waiting for the results! In my country, you can hardly find any buttermilk in stores! This is my first time ever using this alternative and hoping it’ll turn out great for the lemon pound cake I’m planning to bake later. I usually bake cookies, cheesecakes, “kek batik” and brownies.. so making a pound cake is really new to me! I will tell the results later after my partner tastes it. I really do hope she’ll like it.
Can you prepare butter milk the same day you want to make recipe that requires it.
This buttermilk recipe saved me. It was so easy and turned out a nice buttermilk corn pone.
We are now in a country that doesn’t carry buttermilk often in stores. This was perfect! Used it this week to make homemade ranch dip. So good!
Great to hear, Katie!
How long does the buttermilk keep for in the fridge please?
I haven’t tried, so I can’t say for sure. Sorry!
Can you use milk that is 2 days past expiration? The smell has changed slightly?
Sure, especially if it still tastes good.
Hi! Is it okay to do this with fat free / skim milk?
Is it possible to have my buttermilk with cream of tartar?what is the ratio?
Tqsm
Cheers
KS.
Thank you for sharing! I didn’t know it would be so easy to make at home. Saved me a trip to the grocery store and the recipe I made turned out amazing!
Made this buttermilk to use in a banana loaf as I had no yoghurt or sour cream. Delicious banana loaf so would definitely use again.
Love how versatile buttermilk is—your recipes are so easy to follow and full of flavor. Thanks for sharing!
I tried it and my scones came out delicious. Thank you so much. I didn’t want to but the half gallon and waste it. Do you have anymore tips on baking.
Hi Bernadine, you’ll find lots of simple basics on my website. Try browsing the “fundamentals” section.
Has anyone used this recipe to coat chicken?