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Milk, yogurt, vinegar and lemon juice - the ingredients that can be used to make buttermilk at home.
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5 from 3 votes

How to make Buttermilk for Baking

Buttermilk is a really simple ingredient that can be made at home. It works wonders when used while baking and makes cakes moist and fluffy.
Prep Time10 minutes
Total Time10 minutes
Course: How To
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 1 cup
Author: Richa

Ingredients

For making Buttermilk from Milk

  • 1 cup milk
  • 2 tbsp lemon juice / vinegar

For making Buttermilk from Yogurt

  • 1 cup curd
  • 1/4-1/2 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

  1. You can use any kind of milk that you prefer for this recipe. Skim, 2%, almond milk, whole milk all work great. 
  2. 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.
  3. I recommend using this within 3 to 4 days of making it, just to be on the safe side. Always keep refrigerated. 

Nutrition

Calories: 364kcal | Carbohydrates: 19g | Protein: 30g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 322mg | Fiber: 2g | Sugar: 14g | Vitamin A: 395IU | Vitamin C: 12mg | Calcium: 586mg | Iron: 3mg