Have you ever had a recipe that called for buttermilk and you didn’t have any?
I know that has happened to me many, many times. In fact, I don’t think I’ve ever purchased buttermilk, but instead just substituted regular skim milk in place of buttermilk in recipes.
One day I was talking to my elderly aunt and she said, “Diane, you don’t need to buy buttermilk. You can make a perfectly good substitute at home.” I asked her how and she explained that all you need to do is combine milk and lemon juice or vinegar together. I looked at her in amazement. Who knew?
Well, that’s what I did and what I do to this day. Regular buttermilk is very high in fat and calories, which does not fit with my eating philosophy. So I make my own using skim milk and lemon juice, but you can certainly use skim, regular or 2% if you’d like.
And here is what the buttermilk looks like after you have let it sit for about 5 to 10 minutes.
You can see the bubbles at the top. When you pour the milk out is has curdled a bit and developed that sour flavor that buttermilk has.
I hope you will try this less inexpensive, healthier for you buttermilk! I use it in whole wheat pancakes, muffins, and other baked goods.
- 1 cup milk skim or whatever you like
- 2.5 tbsp lemon juice OR vinegar
- Place the lemon juice OR vinegar in a measuring cup. Pour milk on top of the vinegar or lemon juice up to the 1 cup line. Stir gently.
- Let sit for about 10 minutes or until the milk starts to look curdled. Use as needed.