Ready to make a recipe but you don’t have any buttermilk? No problem, just two ingredients and 5 minutes and you can make your own Homemade Buttermilk!
How many times have you gotten all excited about a recipe and done a survey of your fridge for ingredients only to find out you don’t have any buttermilk. Ppppffffpfpfpfpfpfff…. Yup, that’s the sound of your ballon deflating. Until now: 5 Minute Homemade Buttermilk! You’ve already seen how easy it is to make Homemade Brown Sugar, right? Well this Homemade Buttermilk, it’s even easier.
Seriously. Embarrassingly easy given the number of times I’ve run to the grocery store all disheveled because I had a hankering for buttermilk pancakes. OR run to the grocery store for buttermilk and then get distracted by something else, made it home, then realized you still didn’t get the damn buttermilk. Not like I’ve eevveerr done that. 
Just add the lemon juice (or vinegar) to the milk and then let it sit for at least 5 minutes (or up to 10) until the milk thickens and begins to curdle slightly.
! Done ! Seriously. Anyone else feel a little embarrassed about a frantic store run or giving up on a recipe because you did’t have buttermilk? I sure did once I realized how easy this 5 Minute Homemade Buttermilk is!
Now I can check off another ingredient I’ve figured out how to make from scratch! This will come in handy for my Boston Cream Cupcakes and Homemade Blue Cheese Dressing! And most importantly, it’ll be one more ingredient I’ll be able to explain to my future little mess maker M, how it’s made and hopefully by doing that, feed her curiosity to learn where and what her foods are made of.
Is there something you’ve thought about making From Scratch but not sure how or where to start? Let me know and I’d love to help you figure out how! Email me or find me on Facebook, Twitter, Pinterest, and Instagram. If I can make it, trust me, you can too!
- 2 Cups Whole Milk (or 2%)
- 2 Tablespoon fresh lemon juice (or vinegar)
- Add milk to a large bowl, pitcher, or large mason jar. Add lemon juice (or vinegar) to milk and let sit for 5 - 10 minutes until milk thickens or begins to slightly curdle.
- Use in you favorite recipes that call for buttermilk!
This is not Buttermilk. This is Sour Milk, and there is a Big difference in how they taste and how you use them.
There are 2 ways to get buttermilk; the left over “milk” from churning butter or fermenting it.
Shay,
No it’s not buttermilk but I do not like buttermilk and to use this in a recipe suffices.