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–+ servings

DIY Buttermilk Substitute

A quick and easy buttermilk substitute that comes together in just minutes. Use 1:1 in pancakes, biscuits, cakes, and other recipes that call for buttermilk.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • liquid measuring jug

Ingredients
 

  • 230-235 ml (1 'scant' cup) milk of choice, full-cream is best, low-fat and dairy-free also OK
  • 1 tbsp lemon juice or vinegar, use white distilled vinegar or apple cider vinegar

Instructions

  • Add 1 tbsp of lemon juice OR vinegar to a liquid measuring jug.
  • Top up with milk until it reaches the 250ml (1 cup) line.
  • Give the mixture a quick stir and leave at room temperature for 5-10 minutes.
  • The milk should look slightly curdled, at which point it's ready to use!

Notes

  1. Storage: this buttermilk substitute is so quick and simple that it's best to make as you need it. Unlike store-bought cultured buttermilk, it isn't fermented, so it won't last long. If you do store it, keep it in a sealed jar in the fridge and use within 1-2 days. If it smells extra sour or the texture changes, it's best to err on the side of caution and make a fresh batch. 

Nutrition

Calories: 146kcal | Carbohydrates: 12g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 90mg | Potassium: 371mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 385IU | Vitamin C: 6mg | Calcium: 293mg | Iron: 0.01mg
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