Buttermilk is an integral component in many recipes, adding rich flavors, tender textures, and helping bake goods rise when baked.
Simply combine two ingredients you likely already have in your kitchen! These easy substitutes for dairy will have you baking again quickly!
Add Lemon Juice
Buttermilk is an irresistibly creamy dairy drink, often used to create light and airy cakes, muffins and breads when baking. Rich in calcium and vitamin D to maintain strong bones. With this milk and lemon juice recipe you can create homemade buttermilk for cooking or beverages, easily stored for three months in your refrigerator.
As whole milk contains more fat, it will clump together better and produce the thick, buttery texture characteristic of traditional buttermilk. If you are dairy intolerant or vegan, however, other non-dairy options such as coconut, soy or oat milk could still work just as well – simply be sure to mix in vinegar or lemon juice more vigorously since these types of milk typically have lower amounts of fat content than regular dairy alternatives.
Lemon juice or vinegar’s acidity alters the pH level of milk, causing it to curdle and thicken – this chemical reaction occurs when making buttermilk from scratch. To do so, simply combine one tablespoon of lemon juice or white distilled vinegar in a liquid measuring cup with 1-cup-of-milk in another measuring cup, fill it up, let stand at room temperature for 10 minutes, stir again and use in any recipe that requires curdled or thickened dairy products as ingredients. The final result should be slightly curdled buttermilk that can be used directly in any recipe that calls for buttermilk!
This buttermilk alternative recipe is an excellent way to utilize leftover milk and save money when purchasing expensive store-bought versions. Plus, only two common ingredients that can be easily found at any grocery store are needed – making this quick and simple recipe even more practical!
Add White Vinegar
Buttermilk is an indispensable dairy ingredient, serving both as flavoring and leavening agent in many recipes. Not only is its tart taste delicious, but the tangy liquid also helps activate leavening agents such as baking soda to leaven your dishes like cakes, pies and biscuits – it’s even an essential for homemade bread dough! But sometimes when store-bought products run out it can become costly; that’s where this simple DIY solution comes into play: creating homemade buttermilk using lemon juice or white vinegar can save both money and time and hassle!
This buttermilk alternative relies on the fact that buttermilk is cultured milk containing active cultures. These cultures cause the milk to thicken and curdle, making it better suited for baking than fresh, uncultured milk (as stated by Food Champs). If churning your own buttermilk isn’t your cup of tea, this recipe offers an easy and delicious alternative way to get that tart-yet-creamy taste at home!
To make buttermilk-like alternatives, combine one tablespoon of lemon juice or white vinegar with one cup of regular milk (whole milk works best) and stir. Allow it to set at room temperature for approximately 10 minutes until the mixture begins to curdle, and use as necessary in your recipe.
If you don’t have lemon juice or white vinegar on hand, any acidic ingredient can serve as an ideal homemade buttermilk replacement. Plain yogurt, sour cream or even apple cider vinegar could work just as well – although the latter might provide stronger flavors than others! To create your homemade buttermilk substitute more smoothly and consistently use room temperature milk, as cold milk tends to curdle more readily than warm/lukewarm options.
Note that you can also use this method to make dairy-free buttermilk using thick, creamy nondairy milks like coconut, soy or oat milk and adding an equal ratio of lemon juice or vinegar – creating vegan buttermilk that works just as effectively in recipes!
Add Sour Cream or Greek Yogurt
Buttermilk is an indispensable kitchen ingredient, adding an irresistibly distinct taste and tang to all kinds of recipes. From fluffy pancakes and biscuits to cakes and dressings, buttermilk serves as a versatile substitute for other dairy products in recipes like dips and dressings. While purchasing buttermilk may be costly, you can easily create homemade versions at much less expense with various methods depending on what ingredients are on hand or when your recipe requires buttermilk.
Lemon juice or vinegar combined with milk makes for an easy at-home substitute, curdling its proteins to produce thicker, tangier buttermilk that can be used in recipes that call for it. Simply stir one tablespoon of either acid into your measuring cup of milk, let sit at room temperature for 10 minutes until slightly curdled, stir again before using in your recipe.
As another quick and easy method of producing homemade buttermilk, try mixing equal parts sour cream or Greek yogurt into milk to create buttermilk-like acidity levels. Whisking this concoction until it resembles its acidity can produce delicious results; use in any recipe calling for regular buttermilk!
To create buttermilk more consistently and long-term, an alternative dairy-free milk option such as soy milk may work effectively. Simply combine one packet of soy milk with either lemon juice or vinegar in equal parts until it thickens and turns sour over 4 to 6 hours at room temperature.
Mix sour milk with plain yogurt until it resembles buttermilk in texture – an easy and quick way to create an instant buttermilk substitute you can store in your refrigerator for later.
Buttermilk is an indispensable ingredient that adds both flavor and texture to all kinds of baked goods, from biscuits and cornbread to salad dressing, biscuits, cornbread and fried chicken dishes. Buttermilk also acts as both leavener and tenderizer in these dishes – perfect for Air Fryer Fried Chicken or Instant Pot Chicken and Dumplings recipes! Unfortunately, buttermilk can be expensive or hard to come by in stores; fortunately you can easily create your own buttermilk at home for much cheaper. Here are two methods – one quick and simple while the other will produce full-flavored full buttermilk that tastes just like what’s sold in stores but at much less cost.
Many believe that buttermilk is made by churning milk; however, according to Country Living it’s actually produced using another process involving “culturing” milk with healthy bacteria cultures and then leaving it sit for some time – similar to how you might make homemade yogurt!
If you don’t have time to wait several hours for homemade buttermilk to ferment, a fast and easy alternative can be made using lemon juice or white vinegar. Simply combine one tablespoon of acid (lemon juice or vinegar) into a liquid measuring cup with regular milk until full. Leave at room temperature for 10 minutes and you will have a delicious buttermilk substitute that works in your recipe!
This shortcut is especially handy if you have extra milk from making pancakes or eating ice cream, such as leftover buttermilk. Make buttermilk ice cubes and store in the freezer – or if you have dairy sensitivities try substituting soy milk in this recipe; or pick up powdered buttermilk at your local grocery store – near other powdered milk containers for even greater convenience!