Buttermilk
Published May 30, 2024
- Total Time
- About 10 minutes
- Prep Time
- 2 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon lemon juice or light-colored vinegar, such as distilled, white wine or cider (see Tip)
- 1scant cup dairy or nondairy milk (see Tip)
Nutritional analysis per serving (2 servings)
76 calories; 4 grams fat; 4 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 95 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a liquid measuring cup, add the lemon juice. Add enough milk to reach the 1-cup line. Mix until combined. Set aside for 10 minutes. Use immediately, or store refrigerated in an airtight container for up to a week. Give it a good stir (or shake) before using.
- A clear or nearly clear vinegar is recommended so it doesn’t discolor the buttermilk. In general, buttermilk is a low-fat product, so using 2-percent milk will most closely mimic what you’d buy in stores. For a dairy-free version, we found unsweetened full-fat oat milk to be the closest substitute. Either way, feel free to use whatever dairy or nondairy milk you have on hand.
Private Notes
Comments
Soured milk is an important substitute to be aware of and can OFTEN replace buttermilk but is NOT buttermilk. This recipe needs to be renamed.
This is not really buttermilk….it is CLABBERED milk. It will have the same acidic effect but it is disingenuous to call it “buttermilk”!
Buttermilk is indeed a wonderfully versatile cooking ingredient but this ain't it. This is soured milk, is a poor substitute, and is only made worse by swapping in plant "milk" for dairy. The occasional buttermilk user is better off buying it (choose the brand that lists the fewest ingredients) and the serious buttermilk afficionados will culture their own.
Most professional bakers now say if you don’t have real buttermilk, don’t … DO NOT… USE the milk with lemon juice or vinegar method. Use sour cream instead if you want a more flavorful end product. Or yogurt.
Don't understand why so many ppl are against using buttermilk & instead turn to these poor subs. If you are in an area where you can't find it, that's one thing, but otherwise ... Afraid of leftover buttermilk? 1) Buy a small quantity; 2) Be aware that the date on the carton is a sell-by date, and not an expiration date. Buttermilk keeps in the fridge long after that date.; 3) It's a great snacky drink, esp full fat (4%). Better to sub thinned plain reg yogurt than to resort to milk + acid.
This is buttermilk substitute, not buttermilk. You want a better recipe? Buy a carton of cultured buttermilk. When you're down to your last 1/2 cup, add it to a half gallon of milk, skim, 2% or whole. Leave it on the counter for a day. Boom, a half gallon of buttermilk. Put it back in the fridge. When you're down to your next last half cup, repeat.