Buttermilk is one of those ingredients that I LOVE to use in baking for the moistness it brings. (In cake recipes I often substitute buttermilk for part of the milk) But I would always forget to buy it on my shopping trips. So I would inevitably use the old vinegar and milk trick, but it’s just not the same.

Homemade buttermilk

Since learning this simple trick we always have buttermilk on hand!

  • Step 1: Put 1/2 cup store bought buttermilk in a qt mason jar.
  • Step 2: Fill the rest of the jar with whole milk (leaving about an inch at the top).
  • Step 3: Put a lid on and shake well.
  • Step 4: Set it on your counter in a warm place (like next to or on top of the fridge…just make sure you can see it and don’t forget about it!).  Each time you notice it, give it a shake.

In about 12-24 hours you’ll have a quart of buttermilk!  You’ll know it’s ready when it is thick and creamy and smells like buttermilk. 🙂 Store it in the fridge for several weeks.

TIP: You can save 1/2 cup of the homemade buttermilk and follow the same steps.  I usually make a new quart about once a month (more often if I’m doing lots of baking).  If you don’t use it much you can make a smaller batch, or just freeze it in ice cup trays and use 4-6 ice cubes of buttermilk (defrosted) in the same way as above.

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