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If you've ever started baking only to realize you're out of buttermilk, don't worry! Learning how to make homemade buttermilk is one of the easiest kitchen hacks you'll ever use.

With just two simple ingredients and about 10 minutes, you'll have a perfect buttermilk substitute that's ideal for pancakes, biscuits, cakes, muffins, fried chicken, and so much more.

The best part? You probably already have everything you need in your kitchen.

I love making my own pantry staples from scratch. So far, I have mastered making homemade breakfast biscuits, honey what bread, desserts, chocolate syrup, caramel sauce, salad dressings, pizzas, taco seasoning mix, fajita mix, and bagged chicken nuggets.

I can now add to my growing number of homemade prepackaged items homemade buttermilk and sweetened condensed milk.

Why You'll Love This Homemade Buttermilk

• Ready in just 10 minutes
• Uses only 2 pantry staples
• Saves you a trip to the grocery store
• Works beautifully in most baking recipes
• Creates tender, fluffy baked goods

What Is Buttermilk?

Traditional buttermilk was the liquid left behind after churning butter. Today, the buttermilk you'll find in grocery stores is cultured milk that has beneficial bacteria added to create its signature tangy flavor and thick consistency.

When a recipe calls for buttermilk, it's usually because the acidity reacts with baking soda or baking powder to create lighter, fluffier baked goods.

Homemade Buttermilk Ingredients

• 1 cup milk (whole milk is best, but 2%, skim, or even plant-based milk can work)
• 1 tablespoon lemon juice or white vinegar

How to Make Homemade Buttermilk

Step 1

Pour 1 tablespoon of lemon juice or white vinegar into a measuring cup.

Step 2

Add enough milk to reach the 1-cup mark.

Step 3

Stir gently to combine.

Step 4

Let the mixture sit for 5 to 10 minutes.

The milk will begin to curdle slightly. That's exactly what you want! Your homemade buttermilk is now ready to use in your favorite recipes.

I love to use buttermilk in all my baked goods and it is THE BEST when you marinate chicken in it for homemade fried chicken because it creates a tender crumb and also helps add moisture.

Most people do not keep this on hand. Plus, no one really loves to make an extra trip to the grocery store for one ingredient in a recipe.

For homemade buttermilk, you can use either freshly squeezed lemon juice or vinegar in this recipe. I like to use white vinegar, but you can use any neutral vinegar you want.  

You can also use any kind of milk that you prefer for this recipe. I prefer whole milk but you can use skim, 2%, whole, or whatever you want.

I love how easy this is to make. No longer do I need to buy that huge carton of buttermilk. To me, that is a waste of money. I don't use that much of it, and it is much simpler to purchase milk and only make what I need.

Tips for Success

• Whole milk creates the richest substitute.
• Fresh lemon juice adds a slightly brighter flavor than vinegar.
• Don't skip the resting time—the acid needs a few minutes to sour the milk.
• Stir before adding it to your recipe.

Can I Use Dairy-Free Milk?

Yes! Unsweetened almond milk, soy milk, oat milk, or coconut milk can all be mixed with lemon juice or vinegar to create a dairy-free buttermilk substitute.

Keep in mind that the flavor and richness may vary slightly depending on which milk you choose.

Can I Make Larger Batches?

Absolutely! Simply keep the same ratio:

• 2 cups milk + 2 tablespoons lemon juice or vinegar
• 4 cups milk + 4 tablespoons lemon juice or vinegar

How to Store Homemade Buttermilk

Homemade buttermilk is best used immediately, but you can store it in an airtight container in the refrigerator for up to 2 days.

Give it a quick stir before using, as some separation is normal.

Frequently Asked Questions

Can I use vinegar instead of lemon juice?

Yes! White vinegar and fresh lemon juice both work equally well.

Does homemade buttermilk taste the same as store-bought?

It has the same tangy flavor needed for baking, although cultured buttermilk is slightly thicker and more complex in flavor.

Can I freeze homemade buttermilk?

Yes. Freeze it in ice cube trays or freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and stir well before using.

Why does the milk look curdled?

That's completely normal. The acid causes the milk proteins to separate slightly, creating the texture and acidity that recipes need.

Check out these other homemade baking essentials

• Homemade Sweetened Condensed Milk
• Brown Sugar with just two ingredients
• Easy Lemon Curd
• Homemade Butter