Buttermilk Recipe

Buttermilk is a simple, versatile kitchen staple with a tangy flavour and smooth, slightly thick texture. It is commonly used in baking to create light, tender cakes, fluffy pancakes, and soft breads. This easy homemade version requires just two ingredients and takes only minutes to prepare. Difficulty is very low, and the total time is under 10 minutes including resting.

Ingredients

For the Buttermilk

240ml (1 cup) whole milk
1 tablespoon fresh lemon juice or white vinegar

How to Make Buttermilk Recipe

Prepare the mixture: Pour the milk into a jug or bowl. Add the lemon juice or vinegar and stir gently to combine.
Let it rest: Leave the mixture at room temperature for 5 to 10 minutes. It will begin to curdle slightly and thicken.
Check consistency: Once slightly thickened with small curdled bits, your buttermilk is ready to use.
Use or store: Use immediately in your recipe or store as needed.

Tips

Why didn’t my buttermilk curdle?

Make sure your milk is at room temperature and that you use enough acid. Cold milk slows the reaction.

Can I use other types of milk?

Yes, but whole milk gives the best texture. Semi-skimmed works, though it will be slightly thinner.

How do I make thicker buttermilk?

For a thicker consistency, add an extra teaspoon of lemon juice and allow a longer resting time.

Can I make a dairy-free version?

Yes, use unsweetened plant-based milk like soy or almond with lemon juice. Soy milk works best for curdling.

Serving Suggestions

Use in pancakes or waffles for a soft, fluffy texture
Add to cake batters for extra moisture
Mix into soda bread or scones
Use as a marinade for tender chicken

Storage

Room Temperature

Keep at room temperature only while curdling. Do not leave out for extended periods.

Refrigerator

Store in a sealed container for up to 3 days. Stir before using.

Freezing

Freeze in small portions for up to 2 months. Thaw in the fridge and shake well before use.

Nutrition

Calories: 150 kcal
Carbohydrates: 12g
Protein: 8g
Fat: 8g
Saturated Fat: 5g
Sodium: 120mg

These values are approximate and may vary depending on ingredients used.

FAQs

What is buttermilk used for?

Buttermilk is commonly used in baking to create tender textures in cakes, pancakes, and breads. It also works well as a marinade.

Can I substitute buttermilk in recipes?

Yes, this homemade version works perfectly as a substitute in most recipes that call for buttermilk.

How long does homemade buttermilk last?

It keeps in the refrigerator for up to 3 days when stored in an airtight container.

Does buttermilk taste sour?

It has a mild tangy flavour, not overly sour, which enhances both sweet and savoury dishes.