How to Make Buttermilk from Scratch

Pancakes! Biscuits! Ranch dressing! What do all these delicious recipes have in common? Not only are they Drummond family-favorites, but they're also all made with one key ingredient: buttermilk! The creamy cultured milk product will help make your baked goods fluffier, your salad dressings tangier, and your fried chicken extra-moist. But what happens when you don't have any left in the fridge? Don't fret! Make your own buttermilk. Once you know how to make buttermilk, nothing will hold you back from your favorite family meals.

What is buttermilk, anyway? 

Originally, buttermilk was the liquid leftover from churning butter (hence the name). These days, store-bought buttermilk is made from a cultured milk product and lactic acid. But buying a full carton of buttermilk isn't always necessary—especially when you're armed with this simple buttermilk recipe. All you need is milk or half-and-half and a lemon or a bottle of vinegar. Just remember that buttermilk adds a nice tanginess to dressings, batters, and baked goods so making your own is the best option when you're in a pinch. Check out our easy buttermilk recipe below, then try making blueberry pancakes, a fried chicken sandwich, skillet cornbread, green goddess potato salad, or homemade ranch dressing with it.

How do I turn regular milk into buttermilk?

The process is simple! Just stir together the milk and vinegar (or lemon juice) and let the mixture sit for 5 to 10 minutes. The acid from the vinegar or lemon will transform the milk and curdle it slightly so it looks and tastes just like buttermilk.

Is buttermilk just milk and vinegar?

Yes! For our homemade buttermilk recipe, all you need is some kind of milk and vinegar (or lemon juice), plus a few minutes of time—that's it!

Can you use any type of milk when you make your own buttermilk?

Yes! Technically you can use any type, but we recommend skipping the skim milk. For the best results, use anything from 2% to half-and-half.

What is the best buttermilk substitute?

Making your own buttermilk is probably the easiest and best substitute because it works just the same as the buttermilk you find in the carton—especially if you're using it for baking, cooking, or frying. But you can also use plain yogurt, sour cream, or any other buttermilk substitutes.