Learning how to make homemade buttermilk is not only a great money-saver, it’s also a super convenient way to get just the right amount for your recipe—no waste, no store run required! I recently tested four different methods for making buttermilk at home, and I can’t wait to share the results with you.
(Spoiler alert: I even put each one to the test in my mile-high Buttermilk Biscuits, so scroll down to see which method made the fluffiest, most flavorful batch!)
Why Use Buttermilk in Recipes?
Buttermilk gives baked goods a subtle tang, tender texture, and helps activate baking soda to provide rise. It’s especially great in cakes, pancakes, quick breads, and, of course, biscuits. But if you don’t have any on hand, don’t worry—homemade versions can work just as well (and sometimes better!).
4 Methods for Making Homemade Buttermilk
Here are four easy and effective ways to replicate the taste and texture of store-bought buttermilk using simple ingredients you likely already have on hand.
1. Vinegar Buttermilk
Ingredients:
- 1 cup whole milk (room temperature)
- 2 tablespoons white vinegar
Instructions:
Whisk together and let sit for at least 10 minutes, or up to 2 hours.
Why it works:
This classic combo is the most common method. But through testing, I found that using 2 tablespoons of vinegar (instead of the standard 1 tablespoon) produces a tangier flavor and thicker texture that’s much closer to real buttermilk. It even begins to curdle slightly—just like the real thing.
2. Lemon Juice Buttermilk
Ingredients:
- 1 cup whole milk (room temperature)
- 2 tablespoons fresh lemon juice
Instructions:
Whisk together and let sit for at least 10 minutes, or up to 2 hours.
Why it works:
This method is similar to vinegar but adds a fresh citrusy note. You can even use 3 tablespoons for a hint of lemon in recipes like blueberry muffins or lemon pound cake. But for general baking, 2 tablespoons strikes the perfect balance.
3. Sour Cream Buttermilk
Ingredients:
- ½ cup whole milk (room temperature)
- ½ cup sour cream
Instructions:
Whisk until smooth and creamy. Let sit for at least 10 minutes, or up to 2 hours.
Why it works:
This was the clear winner in my taste test! It’s thick, creamy, and tangy—just like store-bought. You can even add a teaspoon of vinegar for more punch, though my taste testers thought it was plenty flavorful as-is. If you have sour cream on hand, this is the version to try!
4. Cream of Tartar Buttermilk
Ingredients:
- 1 cup whole milk (room temperature)
- 2 teaspoons cream of tartar
Instructions:
Whisk thoroughly and let sit for at least 10 minutes.
Why it works:
I was skeptical at first, but this version surprised me. The acid in the cream of tartar helps mimic buttermilk’s acidity, but it doesn’t thicken the milk as much as vinegar or lemon juice. Also, the cream of tartar tends to settle, so give it a good whisk right before using. It’s a solid backup when you’re out of everything else!
Does Milk Temperature Matter?
Actually… yes! I tested both warm and cold milk with vinegar and noticed a big difference. Warm milk curdled faster and gave a thicker, more authentic texture. So if you want the best results, bring your milk to room temp (or microwave it for about 20 seconds) before adding your acid.
Which Homemade Buttermilk Works Best in Baking?
I tested all four versions in my famous Buttermilk Biscuits—and here’s how they stacked up:
- Sour Cream Version: The winner! Tall, golden brown biscuits with the softest, fluffiest centers.
- Cream of Tartar Version: Delicious and soft, with a more cake-like texture. Great if you like tender, melt-in-your-mouth biscuits.
- Lemon Juice & Vinegar Versions: Nearly identical. Both produced flaky, tall biscuits with that classic buttermilk flavor.
Final Thoughts
Making buttermilk at home is easier than you think—and once you’ve tried it, you might never buy the bottled version again! Whether you’re out of buttermilk or just want to customize the tang and thickness, these DIY versions will get the job done beautifully.
Homemade Buttermilk (4 Ways)
Prep Time: 5 minutes
Resting Time: 10 minutes
Total Time: 15 minutes
Yields: 1 cup per recipe
Vinegar Buttermilk
- 1 cup whole milk (room temp)
- 2 tbsp white vinegar
Lemon Juice Buttermilk
- 1 cup whole milk (room temp)
- 2 tbsp fresh lemon juice
Sour Cream Buttermilk
- ½ cup whole milk (room temp)
- ½ cup sour cream
Cream of Tartar Buttermilk
- 1 cup whole milk (room temp)
- 2 tsp cream of tartar
Instructions (for all versions):
Whisk ingredients together and let sit for 10 minutes. Use immediately or refrigerate for later.