How To Make Buttermilk

I don’t know about you, but buttermilk is an absolute saviour in the kitchen, and yet it’s one of those ingredients we’re forever forgetting to add to our shopping lists. Luckily it’s super easy to make at home with just two simple ingredients.

After this quick tutorial, if the mood should strike, you’ll always have buttermilk handy to whip up a batch of sweet-somethings!

What is buttermilk?

Traditionally, buttermilk refers to sour liquid leftover after churning homemade butter. Naturally, and contrary to the name, it’s non-fatty and gives off a sour and tangy flavour. It’s great for cakey goods because it results in a tender crumb and ultimately moist bakes. Also, due to its acidity, it helps break down proteins such as gluten, providing a delicate texture.


  • 250ml whole or semi-skimmed milk
  • 1 tbsp lemon juice or vinegar

Any type of vinegar will work, as long as it’s relatively neutral in flavour. You can also use any kind of milk that you prefer for this recipe, including whole, semi, and even almond milk.


  1. Place 250ml milk and 1tbsp lemon juice or vinegar into a jug.
  2. Mix well, then leave at room temperature for 5-10 minutes until the milk has thickened slightly. You may notice that the mixture looks curdled or is lumpy, but this is normal and cook just fine.


Can you freeze buttermilk?

Absolutely. If stored in an airtight container, buttermilk can be frozen for up to 3 months.

Can you use dairy-free products?

Yes, the milk can easily be substituted for a non-dairy option such as almond milk.

How long does it last?

It’s recommended to use homemade buttermilk within 3-4 days of making it, when stored in the fridge. If frozen, use within 3 months.

What can I use buttermilk for?

Buttermilk is great for so many baked goods. Use in recipes for cakes, cupcakes, biscuits, scones, brownies, cookies, and even non-baked goodies such as pancakes.

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