How To Make Buttermilk At Home
After 50 years of baking, cooking, and testing recipes in my own kitchen, I’ve learned that homemade buttermilk isn’t just easier than you think it’s also *way* better than store‑bought. I still remember the first time I tried to make it back when I was just starting out. My biscuits turned out too dry, and I realized store butter just wasn’t cutting it.
That’s when I dug into old family notes and kitchen experiments. Turns out, you can make rich, tangy buttermilk with almost anything you already have in the fridge. No fancy tools, no hard‑to‑find items—just simple, real food. Today, I’ll walk you through ten different ways to get that perfect creamy, slightly sour finish, whether you’re using regular milk, cream, or even plant‑based options. Let’s get started!
Quick Glance: 10 Ways To Make Buttermilk at Home
Here’s a fast look at every method we’ll cover. I’ve used each one many times, and they all work like a charm. Pick the one that fits what you have on hand!
| Method | Main Ingredient(s) | Ready Time | Best For… |
|---|---|---|---|
| Classic Buttermilk with Milk | Whole milk + lemon juice | 5 min | Everyday baking, pancakes |
| Buttermilk with Vinegar | Milk + white vinegar | 5 min | Fluffier muffins, biscuits |
| Buttermilk from Heavy Cream | Heavy cream + lemon | 10 min | Rich cakes, scones |
| Buttermilk with Lemon Juice | Milk + fresh lemon | 5 min | Bright flavor in waffles |
| Buttermilk with Sour Cream | Sour cream + milk | 2 min | Extra thick buttermilk for doughs |
| Buttermilk with Almond Milk | Almond milk + lemon | 5 min | Dairy‑free baking, vegan recipes |
| Buttermilk with Oat Milk | Oat milk + vinegar | 5 min | Smooth, neutral‑tasting dairy‑free |
| Easy Buttermilk (No Acid) | Milk + plain yogurt | 3 min | Quick fixes, no citrus on hand |
| Buttermilk with Powdered Acid | Milk + citric acid | 5 min | Precise, repeatable results |
| Instant Buttermilk with Creamed Tea | Milk + strong black tea | 10 min | Unique depth for breads |
How To Make Buttermilk
This is my go‑to “classic” method. It’s the one I teach my grandkids because it’s foolproof and uses stuff you always have.
What you’ll need
- 2 cups whole milk (I prefer whole milk for richness, but 2 % works too)
- 3 tablespoons fresh lemon juice (about half a large lemon, squeezed)
How I make it
1. Pour the milk into a clean, medium‑size bowl. I use a clear glass bowl so I can see the texture change.
2. Add the lemon juice. Squeeze it right in, then swirl gently with a spoon.
3. Let it sit. Set a timer for 5 minutes. I usually check at 4 minutes—if it’s starting to look a little lumpy, that’s perfect.
4. Stir once more. After 5 minutes, it should be slightly thick and have tiny soft curds. That’s your buttermilk!
5. Use right away. It’s best used within an hour for baking. If you need to keep it longer, just cover and pop it in the fridge for up to 24 hours.
I’ve found that fresh lemon juice works better than bottled because it has a brighter, more consistent acid level. If your kitchen is warm, the milk thickens a bit faster.
How to Make Buttermilk with Milk
If you only have regular milk and want the simplest path, this is it. It’s basically the same as the classic method, just with a tiny tweak for extra smoothness.
Ingredients
- 2 cups milk (any kind you have—whole, 2 %, even skim)
- 2 tablespoons white vinegar (I use plain white, but apple cider works for a milder taste)
Steps
1. Combine milk and vinegar in a liquid measuring cup.
2. Stir lightly—just enough to mix them. Don’t over‑do it.
3. Wait 4 minutes. That’s it! The milk will start to separate and become creamy.
4. Give it a quick whisk. This breaks up any big curds and gives you that smooth buttermilk texture we all love.
5. Pour into your recipe. It’s ready to go for biscuits, cakes, or that famous buttermilk pie.
In my early days, I’d sometimes use too much vinegar and end up with a strong bite. Two tablespoons is just right—trust me, I’ve tested it dozens of times.
How to Make Buttermilk at Home
When I say “at home,” I mean no special tools, no grocery run—just what’s already in your pantry. This method is perfect for beginners.
What you need
- 1 ½ cups milk
- 1 ½ tablespoons lemon juice
- Pinch of salt (just a tiny pinch—this boosts flavor)
Process
1. Mix milk and lemon juice in a small bowl.
2. Add the salt and stir gently for 30 seconds.
3. Cover the bowl with a plate and let it rest for 6 minutes.
4. Check the texture—it should coat the back of a spoon lightly. If it looks too thin, wait another minute.
5. Use immediately in your favorite recipe.
I always keep a lemon half in the fridge during baking day. That way, I can whip up buttermilk in minutes without hunting for fresh lemons each time.
How to Make Buttermilk Easily
“Easily” means minimum steps, zero fuss. This is the one I use when I’m in a rush—like when my daughter calls saying she needs buttermilk for pancakes *right now*.
You’ll need
- 2 cups milk
- 3 tablespoons apple cider vinegar (the mild kind, not the super sharp stuff)
How to do it
1. Pour milk into a jar.
2. Drip in the vinegar—don’t dump it all at once. Let it mix slowly.
3. Seal the jar and give it a gentle shake, like you’re mixing a cocktail.
4. Let it sit for just 3 minutes. Yes, that short! The acid works fast.
5. It’s done. Pour straight into your batter.
I’ve found that shaking the jar helps the curds form evenly, so you don’t get big lumps in your final dish.
How to Make Buttermilk with Vinegar
Vinegar is a powerhouse in the kitchen. It’s cheap, shelf‑stable, and gives a clean sour note. Here’s my trusted vinegar‑only recipe.
Ingredients
- 2 cups milk (I use the milk I have on hand—no need to upgrade)
- 2 ½ tablespoons white vinegar
Steps
1. Measure the milk into a medium bowl.
2. Add vinegar and stir with a fork. A fork works better than a spoon for gentle mixing.
3. Set a timer for 5 minutes. While you wait, prep your dry ingredients—this saves time.
4. After 5 minutes, the milk should look slightly curdled but still pourable.
5. Use it right away. If you let it sit longer, it thickens more, which is great for extra‑thick doughs.
*Pro tip: If you only have rice vinegar, cut the amount to 2 tablespoons. It’s stronger, so you need less.*
How to Make Buttermilk from Heavy Cream
Heavy cream makes the richest, silkiest buttermilk you’ve ever tasted. I save this one for special occasions—like holiday cakes or birthday brunch waffles.
What you need
- 1 ½ cups heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon milk (to thin it just a touch)
Method
1. Chill the bowl first. Pop it in the freezer for 5 minutes—this helps the cream set up faster.
2. Pour cream into the cold bowl.
3. Add lemon juice. Stir slowly with a whisk.
4. Wait 7 minutes. Heavy cream takes a bit longer because it’s so thick.
5. Add 1 tablespoon milk and whisk gently. This brings it to the perfect buttermilk consistency.
6. Use immediately. It’s luxurious!
I learned this trick from an old bakery owner who swore by it for red velvet cake. The extra fat gives a tender crumb.
How to Make Buttermilk with Lemon Juice
Lemon juice adds a bright, fresh tang that’s different from vinegar. It’s my pick when I want the buttermilk flavor to shine without being too sharp.
Ingredients
- 2 cups milk
- 3 tablespoons fresh lemon juice (never bottled—it lacks the zest)
Steps
1. Squeeze the lemon right into the milk. I use a handheld juicer—it’s fast and gets every drop.
2. Stir gently for 15 seconds.
3. Cover and let it rest for 4 minutes.
4. Give it another quick stir. It should be creamy with tiny, soft curds.
5. Pour into your recipe. Perfect for lemon‑buttermilk muffins!
If your lemon is old, the juice won’t react as well. Always use a fresh one—trust me, it makes a huge difference.
How to Make Buttermilk with Sour Cream
Sour cream is a secret weapon for super‑thick buttermilk. This version is ideal when you’re making dough that needs extra moisture, like biscuits or soda bread.
What you need
- 1 cup sour cream
- 1 cup milk
How to make it
1. In a bowl, whisk the sour cream until it’s smooth. No lumps!
2. Slowly pour in the milk while whisking. This prevents curdling.
3. Mix for 30 seconds—that’s all. It becomes thick and velvety instantly.
4. Taste it. It should be pleasantly sour. If it’s too thick, add a splash more milk.
5. Use right away. It holds up well in dense batters.
I’ve used this for years when I didn’t have time for the acid‑wait method. It’s instant and foolproof.
How to Make Buttermilk with Almond Milk
Dairy‑free? No problem. Almond milk makes a light, slightly nutty buttermilk that works beautifully in vegan recipes.
Ingredients
- 2 cups unsweetened almond milk (the plain kind, not vanilla)
- 3 tablespoons lemon juice
Process
1. Pour almond milk into a small pitcher.
2. Add lemon juice. Stir with a spoon.
3. Let it sit for 5 minutes. Almond milk thickens a bit slower than dairy.
4. If it’s still too thin, add another teaspoon of lemon juice and wait 2 more minutes.
5. It’s ready! Use it in vegan pancakes or dairy‑free biscuits.
Make sure your almond milk isn’t the “barista blend”—it has added oils that can make the buttermilk too rich.
How to Make Buttermilk with Oat Milk
Oat milk is my new favorite for dairy‑free buttermilk. It’s neutral, creamy, and cheap. Here’s how I do it.
You’ll need
- 2 cups plain oat milk (unsweetened)
- 2 tablespoons apple cider vinegar
Steps
1. Mix oat milk and vinegar in a glass jar.
2. Shake the jar gently for 10 seconds.
3. Set it aside for 4 minutes. Oat milk reacts fast!
4. Give it a quick stir. It should be a bit thicker than the original milk, with a soft sour note.
5. Use it in your recipe. Perfect for vegan waffles or oat‑milk biscuits.
I’ve found that brand matters a little—some oat milks are thinner than others. If yours is too thin, just add 1 more tablespoon of vinegar.
FAQs
Can I make buttermilk ahead of time?
Absolutely. I often make a batch in the evening for next‑day baking. Store it in a sealed jar in the fridge for up to 24 hours. It might get a tad thicker, so just whisk in a splash of milk before using.
What if my buttermilk doesn’t thicken?
First, check your acid. If you used bottled lemon juice, try fresh. Also, make sure your milk isn’t ultra‑pasteurized—sometimes it reacts slower. Give it an extra 2‑3 minutes.
Can I use buttermilk in place of regular milk in any recipe?
Yes, but be careful. It adds tang and tenderness, which is great for baked goods. For savory dishes like soups, you might want to balance it with a pinch of baking soda to soften the sourness.
Is homemade buttermilk healthier than store‑bought?
It’s definitely fresher, with no additives or preservatives. Plus, you control the ingredients—no added sugar or thickeners.
Conclusion
There you have it—ten simple, tried‑and‑true ways to make buttermilk at home, straight from my kitchen to yours. Over the past 50 years, I’ve leaned on these methods time and again. They’ve never let me down, whether I’m baking a birthday cake, whipping up weekend pancakes, or helping my granddaughter with her first batch of biscuits. The best part? You don’t need fancy equipment or rare ingredients. Just a little milk, a splash of acid, and a few minutes.
I hope you give these a try. Once you see how easy it is—and how much better your baked goods turn out—you’ll never buy store buttermilk again. Happy baking, friend!
