Make Perfect Buttermilk at Home Using Three Simple Methods

August 10, 2025

Stop wasting money on store-bought buttermilk that goes bad before you use it. These three easy homemade alternatives work perfectly in any recipe and use ingredients you already have in your kitchen.

Understanding Buttermilk

Buttermilk has a pH closer to 4 compared to regular milk's pH of 6, making it more acidic. This acidity reacts with leavening agents during baking to create fluffy pancakes and tender cakes like red velvet.

Method 1: Milk and Acid

Ingredients

  • 1 cup whole milk
  • 1 tablespoon lemon juice or white vinegar

Process

  • Mix milk and acid together in a bowl
  • Microwave for 30-45 seconds to warm slightly
  • Set aside for 10 minutes to curdle and thicken
  • Shake well before using

Method 2: Cream of Tartar

Ingredients

  • 1 cup whole milk
  • 1¾ tablespoons cream of tartar

Process

  • Add cream of tartar to milk
  • Shake vigorously until well mixed
  • Let sit for 10 minutes
  • Shake again before using

Method 3: Sour Cream and Water

Ingredients

  • ¾ cup sour cream
  • ¼ cup water

Process

  • Combine sour cream and water (3:1 ratio)
  • Shake or whisk until smooth
  • Ready to use immediately - no waiting required

Choosing the Right Method

For Baking

  • Any method works perfectly for pancakes, cakes, and other baked goods
  • The acid-milk combination is the most commonly used substitute

For Coating and Marinating

  • Use the sour cream method for dipping chicken or other proteins
  • The thicker consistency adheres better to food surfaces
  • Provides the closest taste and texture to real buttermilk

✨ Learn 10X faster with AI-generated summaries ✨

Turn any YouTube video into actionable notes with TinyFormat

Generate Your Summary Now →