A Cheap and Easy Buttermilk Substitute from Canned Evaporated Milk and Distilled White Vinegar!
Why Make Buttermilk at Home?
There’s nothing worse than getting halfway through a recipe and realizing you need buttermilk.
Usually that means a last-minute trip to the store or paying extra for a carton that often goes to waste.
But with this frugal kitchen trick you’ll never be caught out again!
With just a can of evaporated milk, a splash of vinegar, and a little water, you can whip up the perfect buttermilk substitute in minutes.
It’s cheap, it’s convenient, and it works beautifully in everything from pancakes and biscuits to cakes and quick breads.
Equipment
- Measuring cups
- Tablespoon
- Small mixing bowl or measuring jug
- Spoon or whisk
Ingredients
- 1 can (12 oz) evaporated milk (equals 1 ½ cups)
- 1 ½ cups water
- 3 tablespoons white distilled vinegar (or lemon juice)
Yield: about 3 cups buttermilk substitute.
Step-by-Step Instructions
Step 1. Mix the base
In a mixing jug, combine the entire 12 oz can of evaporated milk with 1 ½ cups water.
Stir well until smooth. This recreates the consistency of fresh milk.
Step 2. Add the vinegar
Stir in 3 tablespoons of white distilled vinegar. Mix gently to combine.
Step 3. Let it rest
Leave the mixture on the counter for 10 minutes. It will thicken slightly and take on that familiar tangy flavor.
Step 4. Use or store
Your buttermilk substitute is now ready. Use it straight away in any recipe that calls for buttermilk.
Storage
- Best used the same day for optimal texture and flavor.
- Can be refrigerated in a covered container for up to 2 days. Stir before using if it separates.
Extra Tips
- If upscaling or downscaling this recipe you will want to keep the ratio’s consistent – for every 1/2 cup of evaporated milk you will need 1/2 cup water and 1 tbsp of vinegar.
- Lemon juice can be swapped for vinegar in a pinch, but vinegar gives the most consistent results.
- Buy evaporated milk in bulk when it’s on offer – it keeps for months in the pantry.
- This substitute is best for baking (biscuits, cakes, pancakes). For drinking or salad dressings, fresh buttermilk is still best.
How to Make Buttermilk from Canned Evaporated Milk and Vinegar
Ingredients
Equipment
Method
- In a mixing jug, combine the entire 12 oz can of evaporated milk with 1 ½ cups water.Stir well until smooth. This recreates the consistency of fresh milk.
- Stir in 3 tablespoons of white distilled vinegar. Mix gently to combine.
- Leave the mixture on the counter for 10 minutes. It will thicken slightly and take on that familiar tangy flavor.
- Your buttermilk substitute is now ready. Use it straight away in any baking recipe that calls for buttermilk.
Video
Notes
Storage
- Best used the same day for optimal texture and flavor.
- Can be refrigerated in a covered container for up to 2 days. Stir before using if it separates.
Extra Tips
- If upscaling or downscaling this recipe you will want to keep the ratio’s consistent – for every 1/2 cup of evaporated milk you will need 1/2 cup water and 1 tbsp of vinegar.
- Lemon juice can be swapped for vinegar in a pinch, but vinegar gives the most consistent results.
- Buy evaporated milk in bulk when it’s on offer – it keeps for months in the pantry.
- This substitute is best for baking (biscuits, cakes, pancakes). For drinking or salad dressings, fresh buttermilk is still best.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
Homemade buttermilk from evaporated milk and vinegar is one of the simplest frugal kitchen tricks you can learn.
With one can from your pantry, you’ll always be ready to bake without extra trips to the store!
What to Read Next?
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Last update on 2026-04-25 / Affiliate links / Images from Amazon Product Advertising API
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