Ingredients
Equipment
Method
- Pour 1 cup of milk into a mixing jug or bowl. Whole milk gives the richest texture and most consistent results, but 2% or even 1% will work in a pinch.
- Stir in 1 tablespoon of distilled white vinegar. Mix gently, just enough to combine.
- If you’re using 2% milk, you may find the mixture doesn’t thicken quite as much. Add an extra ½ to 1 tablespoon of vinegar or lemon juice to help it curdle properly and achieve that sour tang.
- Leave the mixture at room temperature for 10 minutes. You’ll notice it thickens slightly and takes on that familiar buttermilk-like consistency.
- Use immediately in any recipe that calls for buttermilk. If you’re not using it straight away, it can be stored in a covered container in the refrigerator for up to 2 days. Stir before using if it separates.
Video
Notes
Storage
- Best used the same day for peak flavor and texture.
- Can be kept in the refrigerator for up to 2 days.
- Stir before using, as natural separation can occur.
- Can be frozen in 1-cup portions for up to 2 months. Thaw, stir well, and use for baking only.
Nutrition information is automatically calculated, so should only be used as an approximation.