Buttermilk Substitute
Make your own Buttermilk Substitute in minutes with just vinegar or lemon juice and milk. Perfect for baking when you're out of buttermilk!
Servings: 1 cup
Equipment
- glass measuring cup
- spoon
Ingredients
- 1 tablespoon white vinegar or lemon juice
- enough milk to equal 1 cup total liquid
Instructions
- Add the white vinegar or lemon juice to a glass measuring cup.
- Pour in milk until the total volume reaches 1 cup.
- Stir well and let the mixture sit for 10-15 minutes at room temperature until it begins to curdle.
- Use as needed in recipes that call for buttermilk.
Notes
🥡 STORAGE
- Refrigerate leftover substitute in a sealed container for up to 3 days.
- Shake or stir before using, as separation may occur.
♨️ REHEATING
- Not applicable - use cold or room temperature in recipes.
❄️ FREEZING
- Not recommended - texture and effectiveness may change after freezing.
💡 TIPS FOR BEST RESULTS
- Use whole milk for a richer buttermilk substitute.
- Let the mixture sit at room temperature, not in the refrigerator, for optimal curdling results.
🍳 ALTERNATE COOKING METHODS
- Not applicable - this is a no-cook ingredient substitute.
♻️ LEFTOVERS
- Add leftovers to pancake or muffin batter within a few days.
- Use in marinades, mashed potatoes, or salad dressings for a tangy twist.
Nutrition
Calories: 150kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 93mg | Potassium: 381mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 396IU | Vitamin C: 6mg | Calcium: 301mg | Iron: 0.01mg
