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Breakfast

Homemade buttermilk

The tangy milk that makes pancakes and cakes fluffier — ready in 10 minutes with two ingredients.

Prep
2 min
Cook
8 min
Total time
10 min
Servings
1
Kid-approved
⭐⭐⭐⭐⭐
🥛

Ingredients

2 items

Instructions

5 steps
  1. 1

    Measure 1 tablespoon of lemon juice (or vinegar) into a measuring cup.

  2. 2

    Top up with milk to 240 ml and stir briefly.

  3. 3

    Let it sit 5 to 10 minutes, undisturbed, until lightly curdled.

  4. 4

    Stir before using: the texture turns slightly thick and speckled.

  5. 5

    Use it in the same amount the recipe calls for.

Breakfast

Notes and substitutions

Works with soy drink; with almond milk the result is thinner.

Great for pancakes, waffles, cakes, cornbread and chicken marinades.

Fridge, freezer and lunchbox

How to store and reheat

  • Fridge: up to 5 days in a sealed jar at 40 °F or below.
  • Separated into layers? That's normal — shake well before using.
  • Don't freeze it: the texture breaks and it no longer works in batters.

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