Make buttermilk for your baked goods with this 5-minute recipe. Simply combine your milk of choice and vinegar or lemon juice. You can easily make this buttermilk vegan/dairy free/nut free depending on your choice of milk. Recipe as written yields 1 cup buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.

How to Make Buttermilk

vinegar* or lemon juice

milk of choice**

Measure the vinegar or lemon juice into a liquid measuring cup.

Fill the measuring cup to the 1-cup mark with milk. Stir and let the mixture rest for at least 5 to 10 minutes. You will see some light separation in the milk (curdling). Use as instructed.

Hi Kate - You mentioned that you can never use up a full carton/bottle of buttermilk.  Me neither,  but I've discovered it can be frozen.  I just put the carton upright in the freezer (clipped closed).  (For bottled,  you could transfer it to a freezer-safe container.)  When I need buttermilk,  I put the carton in the fridge a day or two ahead of time to thaw.
Cheers!

ALL BRAN BREAD
1.1/2 cups buttermilk as Cookie and Kate Recipe
1- egg
1/2 tsp salt
1/4 cup molasses or black treacle
.1/2 cups All Bran cereal
1.1/2 cups plain flour
1/2 cup sugar
1 tsp baking soda

Beat Egg with sugar, salt molasses. Add buttermilk and All Bran, let soak, add flour and baking soda. Transfer to greased loaf tin bake in oven 350F for approx 1 hour.

Yes! Thank you very much for taking the time to answer. It's all about chemistry and math, isn't it? Fascinating!

Does this have to be used immediately? Or can it be stored in the fridge for a period of time?

Thank you for all the details in this post. Excellent. I use the lemon juice and plant milk version regularly with great results. The buttermilk is thinner (except with oat milk) but the final baked good is always spot on. I’m really surprised to see comments saying the results weren’t the same with the homemade buttermilk which is contrary to my experience. Thank you!

I followed Buttermilk recipe using 1 tablespoon of Vinegar and 1 cup of milk, stirred and let sit for over 10 minutes. It never curdled or thickened. Suggestion, I think you should replace milk with heavy cream especially if you are using this recipe for baking purposes.

how to make buttermilk

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Cookie and Kate

Ingredients

Instructions

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