Buttermilk is versatile – it can help tenderize a cake or add a fresh zing to a smoothie. But it's not an ingredient we usually have on hand. Don't drop everything and race to the grocery store when you can make your own with just two very common ingredients.

~How to make your own Buttermilk:

There are about four different ways to make your own buttermilk, and the best method for you will depend on what you need it for, and how soon you need it.

-Method # 1:

This method is really easy and quick.

-Ingredients:

1 Tablespoon freshly squeezed lemon juice or vinegar.

1 Cup Milk (full or low fat).

-Directions:

Step 1: Measure the milk into a jug.

Step 2: Pour in the lemon juice or the vinegar into the milk.

Step 3: Stir to combine.

Step 4: Let sit for 10 minutes at room temperature until the milk begins to curdle and becomes acidic.

~Recipe Notes:

1) Use in place of buttermilk in the recipe as it calls for.

2) Make it before you start making the batter of whatever you baking and just set it aside until it is called for in the recipe.

3) The acid will activate the baking powder or baking soda just as it should.

4) If you need more than one cup, just keep the ratios the same. For two cups, use two cups of milk and two tablespoons of lemon juice or vinegar.

5) And if you don't use it straight away store it in the fridge for up to 3 days.

6) The acid will curdle the milk slightly. It should look like this:

-Method # 2:

This is also a really easy method.

-Ingredients:

3/4 Cup Sour Cream or Yogurt.*

1/4 Cup Milk.

-Directions:

Step 1: Measure the milk into a measuring cup.

Step 2: Add in the sour cream or yogurt.

Step 3: Mix to combine.

Step 4: Let sit for 10 minutes at room temperature until the milk begins to curdle and becomes acidic.

~Recipe Notes:

1) Use in place of buttermilk in the recipe as it calls for.

2) Make it before you start making the batter of whatever you baking and just set it aside until it is called for in the recipe.

3) The acid will activate the baking powder or baking soda just as it should.

4) The acid will curdle the milk slightly. It should look just like the method above.

*You will need plain and unsweetened yogurt.

~What is a Buttermilk?

  Buttermilk is an acid, and any recipe that has been created using it is designed to have a specific reaction between the buttermilk (acid) and the leavening agents used (baking soda, baking powder).  

~Can regular, plain milk be used instead?

Plain regular milk will not work as a substitute because it is not naturally acidic, and so it will not react appropriately in your recipe. 

~What will happen if regular, plain milk is used?

Using plain regular milk instead of buttermilk will likely result in drier, less flavorful, less tender baked goods, and can even affect the rise that you get in your biscuits or muffin tops.

~Why does the buttermilk substitution work if the milk won't work?

This buttermilk substitute works, because adding lemon juice instantly causes a change in the milk particles and makes your milk acidic. Exactly what your buttermilk using recipe is looking for! 

You can visually observe this as certain proteins in the milk begin to clump and you'll see small curdles in your milk.

~How long will my buttermilk substitute stay good?

If you have made too much buttermilk substitute, don't worry, you can store it! It should hold up for about a week in a sealed container in your refrigerator. However, we recommend just making it as needed rather than making it in bulk in advance.

~Can I substitute non - dairy milk for regular milk in the buttermilk substitution?

Yes you can. Almond milk or soy milk would work fine as a substitute and will help replicate the taste of traditional buttermilk in your recipe, and is a good vegan substitute.

~My buttermilk didn't curdle, can I still use it?

Yes you can. Sometimes the curdling is subtle, other times it takes a few minutes to curdle, however, it will still function the same without the curdling.

~What else is Buttermilk used in?

Buttermilk is used in pancakes , waffles (buttermilk pancakes and waffles) muffins, cakes, cupcakes (works with baking soda and / or baking powder to help rise your baked goods).

Let us know if you have any questions by leaving them in the comments down below.

~Hailey and Hannah :)