Measure out 1 tablespoon of lemon juice or white vinegar and pour it into a bowl.
Add 1 cup of milk to the bowl and stir gently with a whisk until the lemon juice or vinegar is fully incorporated into the milk.
Let the mixture sit for about 5 to 10 minutes. During this time, the acid in the lemon juice or vinegar will react with the milk, causing it to curdle and thicken. The longer you let it sit, the thicker the buttermilk will become.
After the buttermilk has thickened to your desired consistency, stir it gently once more to ensure that it is fully combined.
Use the buttermilk immediately in your desired recipe, or store it in an airtight container in the refrigerator for up to one week.
Tips:
If you don’t have lemon juice or vinegar on hand, you can also use cream of tartar or yogurt as a substitute.
For a thicker, creamier buttermilk, you can use heavy cream instead of milk.
If you need more than one cup of buttermilk, simply double or triple the recipe as needed.
Buttermilk can be used in a variety of recipes, from pancakes and waffles to salad dressings and marinades.
