Hey, friends, today we’re going to chat about the whys and hows of making a homemade buttermilk substitute. But if you’re in the middle of a recipe and just need that info quick, here you go:
Buttermilk Substitute Ratio
Add the following amount of lemon juice (fresh or bottled) or white vinegar to your measuring cup and fill the cup the rest of the way with milk, stir, and continue baking. For 1 cup of buttermilk use 1 tablespoon lemon juice/vinegar and fill the rest of the way with milk 3/4 cup use 2 1/4 teaspoons lemon juice/vinegar 2/3 cup use 2 teaspoons lemon juice/vinegar 1/2 cup use 1 1/2 teaspoons lemon juice/vinegar 1/3 cup use 1 teaspoon lemon juice/vinegar 1/4 cup use 3/4 teaspoon lemon juice/vinegar
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This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you. Cultured buttermilk is pasteurized milk with added bacteria cultures to create the thickened, tangy milk that makes our pancakes and waffles taste so good. The “homemade buttermilk” we’re making today is not true buttermilk, but you can use it pretty much anywhere you’d use regular store-bought buttermilk (except for drinking). This is why when making a buttermilk substitute with milk you add acid in the form of lemon juice or vinegar so your homemade buttermilk can serve all the functions of buttermilk in a recipe. However, personally, I prefer to just make it when I need it since it’s hard to tell whether it’s gone off or not because it’s already slightly curdled and sour smelling. But if you have leftovers you want to use up, check out this post: What to Do With Leftover Buttermilk.
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