Cheat's Buttermilk
A simple homemade buttermilk substitute.
Published Sept 25, 2025
10 MINS
EASY
1 CUP
About the Recipe
You know the feeling. You’re halfway through a recipe when you spot it: 1 tablespoon buttermilk. And of course, the only option at the supermarket is a big carton destined to take up fridge space until it quietly expires. This little kitchen hack changes all that. With just two ingredients you already have at home, you can whip up a perfect buttermilk substitute in minutes.
It’s one of my favourite tricks for baking, and a game-changer if you’re vegan - just use plant-based milk and you’re set. I leaned on this method constantly back when I was running a café, and it never let me down, whether I was making fluffy scones for the counter display or rich, velvety muffins with that perfect crumb.
INGREDIENTS
1 cup (250ml) milk (dairy or plant-based)
1 Tbsp (20ml) lemon juice or white vinegar
METHOD
1.
Pour the milk into a jug and stir in the lemon juice or vinegar.
2.
Leave to sit for 5-10 minutes until it looks slightly curdled. That's it, you've got buttermilk!
Tips
Make your buttermilk vegan. For vegan recipes, use unsweetened soy or oat milk. Both curdle nicely and mimic the tang of traditional buttermilk.
Scale the recipe. Only need a splash? Halve or quarter the amounts, just keep the ratio the same.
Need a thicker buttermilk? The longer you leave the buttermilk mixture to sit before using, the thicker it will become. This can be handy for recipes where you need to coat something in buttermilk, like Southern Fried Chicken.
Sweet or savory. Buttermilk works for everything from fluffy pancakes to golden scones or tangy salad dressings.
Homemade buttermilk is best used straight away. However, you can store it in the fridge in a covered container for up to 3 days - just give it a stir before using. Plant-based versions may keep a little longer, depending on the milk.
Nutritional Information
Makes approx 1 cup. Nutrition varies.
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
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Oven setting is fan-forced.
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Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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