From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Add the vinegar to the milk.
2
Gently stir the mixture and allow it to sit for 5 minutes.
3
The milk will begin to curdle, giving it the texture and taste of buttermilk.
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Tips & Tricks (5)
- Room Temperature Milk Matters 🥛Use milk at room temperature rather than cold milk, as it allows the vinegar to curdle more evenly and completely for better texture in your baked goods.
- Lemon Juice Alternative 🍋Substitute white vinegar with fresh lemon juice in a 1:1 ratio for a slightly tangier buttermilk that works beautifully in delicate recipes like pancakes and cakes.
- Wait Time is Critical ⏰Allow your milk-vinegar mixture to sit for 5-10 minutes before using—this resting period is essential for proper curdling and developing authentic buttermilk flavor and consistency.
- Measure Vinegar Precisely 📏Use exactly 1 tablespoon of vinegar per 1 cup of milk; too little won't achieve proper curdling, while too much can create an overly sharp taste that affects your final dish.
- Stir Gently Before Use 🥄Give your buttermilk substitute a gentle stir before adding to dry ingredients—this distributes the curdled particles evenly and ensures consistent results throughout your recipe.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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