How to Make Buttermilk from Canned Evaporated Milk and Vinegar

Mona - Far From The Farm

September 8, 2025

Learn how to make buttermilk at home with evaporated milk, water, and vinegar. A frugal pantry hack for baking on a budget!

Makes: 3 cups

Approximate cost $1.50

Prep Time 13

Total Time 13

Servings: 3 cups

Course: Ingredient, Pantry Staples

Cuisine: American

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.

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.

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.