How to Make Buttermilk for Baking


Buttermilk is used in many recipes, such as pancakes and biscuits. In some areas, buttermilk is difficult to find or is sold in large containers when you only need a little. Buttermilk is easy to make at home with just a few ingredients and you can make as much or as little as you need without an extra trip to the grocery store. You can make regular buttermilk or true cultured buttermilk.

Things You'll Need

  • Milk
  • Vinegar or lemon juice
  • Glass
  • Spoon
  • Active cultured buttermilk
  • Large jar with lid

Easy Buttermilk

  • Pour 1 cup of milk into a glass. Add 1 tbsp. lemon juice or vinegar.

  • Mix together well with a spoon. Allow the milk to sit for at least 15 minutes.

  • Wait until the milk is curdled. Stir briskly to mix well and eliminate any lumps. The buttermilk is now ready to be used in any recipe.

Cultured Buttermilk

  • Start with 6 to 8 oz. of active cultured buttermilk poured into a jar with a tight-fitting lid. The jar will need to be a quart size or larger.

  • Add 3 cups of fresh cold milk to the jar. Place the lid on tightly. Shake the jar well enough to thoroughly mix the ingredients.

  • Place the jar in a warm area such as near a stove or on top of a refrigerator. Let it sit for at least 24 hours but no more than 36 hours.

  • Pour the buttermilk into a clean glass. If it is properly fermented, it will coat the side of the glass. It is now ready for baking or drinking.

Tips & Warnings

  • Buttermilk will keep well in the refrigerator for several weeks.
  • Use buttermilk that is made from the active cultured starter as a base for homemade cheese.
  • If cultured buttermilk has not clabbered within 36 hours then the active bacteria has most likely died and the resulting buttermilk will not be any good.

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