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
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