How to Make Buttermilk

No buttermilk in the fridge is no longer a problem with these three quick, simple buttermilk substitutions. Breathe deep and forget that inconvenient run to the store. Plus, you won't have to buy an entire carton of buttermilk and let it go to waste when you only need a cup.

Makes about 1 cup

Course Condiment

Cuisine International

Diet Gluten Free

Prep Time 5

Total Time 5

Servings

Calories 114kcal

Author Imma

Ingredients

Method 1

1 cup (240ml) whole milk
2 tablespoons (30ml) freshly squeezed lemon juice or white vinegar

Method 2

¾ cup (170g) plain yogurt or sour cream
¼ cup (70g) milk

Method 3

1 cup (240ml) whole milk
1¾ teaspoons (5-6g) cream of tartar

Instructions

Method 1

Pour the milk into a measuring glass or jar. Stir in the lemon juice or vinegar, and let it sit for about 10 minutes or until it thickens slightly and the milk curdles. Use as needed or store in the fridge for up to 3 days.

Method 2

Stir the yogurt or sour cream and milk in a glass bowl or jar until the mixture is fully combined. It should have the consistency of cream.
You can use it straight away or store it in the fridge for up to 3 days.

Method 3

Pour a cup of milk into a glass jar or small bowl and stir in the cream of tartar.
Let it stand for 5-10 minutes until slightly thickened and curdled.

Notes

Buttermilk freezes well if you only need a small amount. You can freeze it in an ice cube tray, then pop the frozen cubes into a ziplock bag for recipes that only need a little.
Please note that nutritional information is a rough estimate and may vary significantly depending on the specific products used.

Nutrition