Learn how to make buttermilk for baking at home with simple step by step directions. Buttermilk is a great ingredient to use when you want fluffy and moist cakes and breads. You can use it for brining, marinating and adding taste and texture to baked goods.
How many times have you pulled out a recipe for cake, gone through the list of ingredients and realized that you don’t have that one elusive ingredient that so many recipes use - buttermilk?
It’s one of the most simple ingredients and is a by product when you churn butter out of cream. But who really does that anymore at home? Which basically means that I’m always stumped when a recipe calls for buttermilk.
The next time you need buttermilk, don’t be disappointed. Making buttermilk at home in under 10 minutes (yes, under 10 mins!), is far easier than you think! You only need two ingredients to do this.
Two Ingredient Buttermilk
This quick buttermilk recipe uses only two ingredients - milk and an acid which will help curdle the milk quickly and turn it into buttermilk. There are three different acids you can use: vinegar, lemon juice or plain yogurt. The process is really simple - mix the acid in the milk and then let it sit for 10 minutes till you see the milk curdling, and curds forming. There, your buttermilk is ready!
What if I don’t have milk?
Another substitute for homemade buttermilk if you don’t have milk at home is to dilute plain yogurt. Dilute it in 1:1 ratio which is 1 part yogurt with 1 part water and you can use this mixture in place of buttermilk.
The science behind using Buttermilk for Baking
A lot of baking recipes call for baking soda that is neutral. Buttermilk on the other hand is highly acidic due to the presence of lactic and citric acid and the lactobacillus present in it. The bacteria reacts with the neutral soda to produce carbon dioxide which helps fluff up cakes and pancakes beautifully. The reaction is almost instant and hence requires for the mixing of both ingredients to be done only when other preparations and preheating has been arranged for. Buttermilk adds a lot of texture and tanginess to dishes and is way better than milk which is otherwise basic.
This homemade buttermilk recipe is a great substitute when you don’t have buttermilk available at home. It’s even faster than heading out to the store to buy some.
Ways to use Buttermilk
Buttermilk can be used to make a variety of things and it adds flavor to not just baked products but also enriches any fried, steamed and pan seared recipe. It is generally used in pancakes, cupcakes, to marinate chicken, as a brine for fried chicken, moist sponges, idlis, rice dishes and many more.
Go ahead enjoy baking with this simple ingredient and see your cakes and pancakes attain a beautiful color and fluff. In case you’re wondering where to start off, we suggest you give our Orange Buttermilk Pound Cake a try! And hey! This star ingredient isn’t just limited to desserts! You can use it to make appetizers too! We love using it to make our KFC Style Spicy Popcorn Chicken with it!
How to make Buttermilk for Baking
Ingredients
For making Buttermilk from Milk
- 1 cup milk
- 2 tablespoon lemon juice / vinegar
For making Buttermilk from Yogurt
- 1 cup curd
- ¼-1/2 cup water
Instructions
For making Buttermilk from Milk
- Stand a cup of milk in a glass jar and squeeze in the lemon juice or add the vinegar and gently stir this mixture. Keep it at room temperature for 10 minutes without stirring or shaking it.
- In 10 minutes, you can check that your milk has coagulated and formed a slightly curd-like thick texture.
- Stir and the result is a beautiful buttermilk that can be stored in the refrigerator for 3 days.
For making Buttermilk from Yogurt
- This one is really simple! All you need to do is churn the yogurt and whisk in a little water to get a creamy textured buttermilk.
Notes
- You can use any kind of milk that you prefer for this recipe. Skim, 2%, almond milk, whole milk all work great.
- Buttermilk can be used to make a variety of things and it adds flavor to not just baked products but also enriches any fried, steamed and pan seared recipe. It is generally used in pancakes, cupcakes, to marinate chicken, as a brine for fried chicken, moist sponges, idlis, rice dishes and many more.
- I recommend using this within 3 to 4 days of making it, just to be on the safe side. Always keep refrigerated.
Elsa Sterling says
Will this work with kefir?
Richa says
I've never tried it so can't say
Heidi says
Does it make sense that my diy fermented buttermilk causes a flop in biscuits? It does have a very thick texture kind of like pancake batter.
Richa says
Thats highly unlikely
Wasim says
Quick & Easy!
Richa says
Yesss
Joy Oladimeji says
Thanks for the recipe, am going to give a try.
Richa Gupta says
Welcome, Joy! Happy baking!
Keasi Tora says
Love the simplicity!
Richa says
Thanks for leaving a comment!
Gareth says
In the description above you say lime juice and in the recipe below you say lemon juice. Which one or either is fine?
Richa says
Sorry about that - both work!