Title: How To Make Buttermilk from Plain Milk with Lemon Juice or Vinegar | Kitchn
Headings: How To Make Buttermilk from Plain Milk with Lemon Juice or Vinegar
How To Make Buttermilk from Plain Milk with Lemon Juice or Vinegar
Why Do We Need Buttermilk Anyway?
Making a Substitute for Buttermilk
How To Make a Quick & Easy Buttermilk Substitute
Ingredients
Equipment
Instructions
Recipe Notes
Other Buttermilk Substitutes:

Content: 1 / 3
Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup. ( Image credit: Apartment Therapy)
Print Recipe
Comments
67 Ratings
How To Make a Quick & Easy Buttermilk Substitute
Yield Makes 1 cup, recipe can be halved, doubled, or tripled as needed
Show Nutrition
wheat-free
kidney-friendly
fish-free
peanut-free
vegetarian
shellfish-free
pork-free
pescatarian
gluten-free
tree-nut-free
soy-free
egg-free
low-sodium
red-meat-free
no-oil-added
alcohol-free
Per serving, based on 2 servings. (% daily value)
Calories 63
Fat 2.4 g (3.7%)
Saturated 1.5 g (7.7%)
Carbs 6.3 g (2.1%)
Fiber 0.0 g (0.1%)
Sugars 6.3 g
Protein 4.1 g (8.1%)
Sodium 57.4 mg (2.4%)
Ingredients
1 scant cup
whole or 2% milk, or heavy cream
1 tablespoon
freshlyl squeezed lemon juice or distilled white vinegar
Equipment
Measuring cup
Measuring spoon
Stirring spoon
Instructions
Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup. Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.